Vacuum and Overpressure in the Food Industry

Conveying systems transport ingredients within food facilities via overpressure (overpressure conveying) or vacuum (suction conveying), ensuring efficient, food-safe transfer while reducing maintenance and explosion risks. Depending on the application requirements, such as material density and conveying method, different technologies can be used, including MINK dry claw vacuum pumps, SAMOS side channel blowers, and TYR rotary lobe blowers.

Pneumatic conveying is used in various food processes, such as confectionery, baking, pet food, and fish farming.

Vacuum handing and lifting are used wherever raw materials, ingredients, or finished products need to be moved safely, efficiently, and hygienically. It is a common solution to avoid manual labor. A vacuum gripper is used to apply suction. It holds for example a bag firmly so that it can be lifted and moved throughout the production floor without any human effort. In addition, by reducing human interaction with the food, higher levels of hygiene can be maintained.

The SECO and MINK, series of vacuum pumps, as well as the SAMOS and TYR, both offer clean and consistent vacuum suitable for handling applications, making either one an excellent choice in areas where food hygiene is paramount.

Pick & Place systems use vacuum to lift, move, and position products quickly, safely, and with high precision. They are widely used in automated production and packaging lines to handle items gently and without direct human contact. This supports high throughput, reliable repeatability, and hygienic operation, especially in food processing environments. Depending on the application requirements, solutions such as SECO dry rotary vane vacuum pumps, SAMOS side channel blowers, MINK dry claw vacuum pumps can be used to provide compact, efficient, and reliable vacuum generation. For systems with multiple pick & place units, centralized vacuum systems based on MINK dry claw vacuum pumps are an especially quiet, energy-efficient, and low-maintenance solution.

Every water source has its own unique fingerprint of dissolved gases and minerals. But not all of these are ideal in drinking water – they may lead to an unpleasant taste or smell, make the water unsafe to consume, or cause oxidation. Drinking water and water used in food manufacturing must therefore first undergo degassing to remove these unwanted ingredients.

This process uses vacuum to extract dissolved gases like oxygen and carbon dioxide. DOLPHIN are ideally suited for this application. In their stainless steel version, the operating fluid can be returned directly to the process, which means almost no water is consumed. MINK dry claw vacuum pumps provide an alternative for applications where in an oil-free operation and minimal maintenance requirements are essential.

The first hiss of bubbles as a fizzy drink pops is a refreshing sound. Although first sold to the general public for medicinal purposes, today’s sodas are for every occasion and are enormously popular across the world.

The fizz in some drinks, like champagne, kombucha and beer, is the natural result of fermentation, but others have their sparkle added with the use of a compressor. Inside a chamber containing the drink to be carbonated, the temperature is reduced. Then, carbonic gas is pushed in under high pressure. The gas dissolves in the liquid. When the consumer opens the bottle or other container, the pressure is released suddenly, allowing the water and CO₂ to partially separate again. The gas comes bubbling to the surface, giving the drink its distinctive fizz.

DOLPHIN liquid ring compressors excel in carbonation processes due to their ability to handle wet gases and vapors. As the liquid in the compression chamber is constantly in movement, no stickiness from the carbonated drinks can build up inside the pump, and the stainless-steel components do not react with the carbonic acid.

In the beer bottling process, vacuum and overpressure are crucial to ensure product quality and packaging integrity.

Before filling, vacuum is used to evacuate the air from the bottle, allowing it to be filled faster and increasing productivity. The beer is then filled. This important stage prevents the beer from oxidizing in the bottle, thus preserving its flavor and aroma. Using a compressor, carbon dioxide is inserted at high pressure to fill the remaining space in the bottle. This pushes out any remaining air in the headspace of the bottle, further reducing the risk of oxidation. As a result, the beer will remain carbonated and fresh during storage and transport.

Busch offers the DOLPHIN liquid ring vacuum pumps for the demanding beer bottling process due to their robustness. Their liquid ring ensures that no stickiness from the beer builds up inside the pump.

Freeze drying is a method of preserving fresh, raw ingredients without compromising on their nutritional value. This process is also known as lyophilization. First, the product is frozen. Then, a vacuum pump reduces the surrounding pressure. With the addition of heat, the vacuum allows the frozen water in the product to sublimate, i.e., change directly from a solid state to a gas. This removes all the moisture from the food.

Freeze drying is frequently used to create foods for human consumption, such as for instant coffee or dried fruits, as well as in the pharmaceutical industry. However, it is also commonly employed when manufacturing pet treats. These include dried meat chews for dogs, dried fruits and vegetables for small pets like rabbits or guinea pigs, and even complete diets for many different animals.

In pet and animal food manufacturing, the use of overpressure and suction conveying systems ensures efficient, hygienic transfer of ingredients. These closed systems prevent contamination and maintain cleanliness in the manufacturing space. The TYR rotary lobe blower generates the overpressure necessary for a steady material flow through the manufacturing system, preserving the quality of the ingredients. For delicate ingredients, suction conveying, such as with MINK dry claw vacuum pumps, offers especially gentle handling.

The machines used to package food for pets are essentially the same as for foods for human consumption. While pet food in cans does not require vacuum pumps, pet food in bags and trays is typically carried out with the use of vacuum. This prolongs the shelf life of the food while maintaining its original texture and appearance.

As in food production for human consumption, pet food products are packed into cardboard boxes for onward transport after being filled into cans, bags, or trays. In this secondary packaging step, box erectors use vacuum suction to lift, position, and fold flat cardboard into shape. This enables fast, reliable box forming, reduces manual handling, and supports a consistent packaging process in high-throughput production environments.