Food Industry

Processing of honey is a four-step process.

• Firstly, the honey is heated in a sump tank at 48⁰-49⁰Celsius to dissolve the crystals.
• Next, the semi-processed honey passes through the filtration unit where pollen, foreign materials and wax are removed.
• Thirdly, the honey is flash heated (for 7 seconds) up to 73.8⁰ Celsius in Sieve Tank and brought back to 48.9⁰ Celsius to destroy yeast and other bacteria.
• Finally, the honey is sent to settling tank at atmospheric temperature to cool down where it is kept for a few days before sending to bottling facility.

Roto Pumps Applications in Honey processing plant:

• Transferring semi-processed honey from sump tank to filtration unit
• Transferring pollen and wax free honey from filteration unit to sieve tank
• Transferring filtered honey from sieve tank to settling tank and then to bottling unit.

• Sorted grapes are fed onto mechanical press which produces must (grape juice having skin, seeds A& solid) by crushing grapes. White winemakers quickly crush and press grapes to remove skin, seeds, and solids to prevent unwanted color and tannins from leaching into the wine.
• The must is then transferred for fermentation where wild yeast or commercial cultured yeasts are added to ensure consistency. The fermentation process continues from 15 days to 1 month or more until all the sugar is converted in alcohol and dry wine is produced.
• After fermentation, the wine is processed in clarification tank to remove dead yeast cells, tannins, and proteins.
• The clarified wine is then transferred to multiple settling tanks for aging process( 2-3 months in each tank) where red wine is kept at 12⁰ C to 16⁰ C and white wine is kept at 0⁰ In settling tanks unwanted debris is settled at the bottom and are eliminated while wine is transferred to the next stage settling tank.
• Finally, the wine is aged in stainless steel tanks and then transferred to the bottling and packaging unit.

Roto Pumps Applications in Wine Production:

• Transferring must from mechanical press to fermentation tanks
• Transferring wine from fermentation tanks to clarification tanks
• Transferring wine from clarification tank to multiple settling tanks to remove debris
• Transferring clean & filtered wine to stainless steel tanks

• Extraction of Herbal Raw material is boiled with Gooseberries in stainless steel tank until the volume of liquid is reduced to 1/4^th.
• Gooseberries fruit-pulp is fried with cow’s ghee in a steam-jacketed vessel with stirrer – Addition of cow’s ghee to Gooseberries pulp & continuous stirring of Gooseberries
• Process of stirring and frying is continued while sugar is added in a steam-jacketed container with gooseberries pulp and cow ghee
• Powdered herbal raw material & honey are added to Gooseberries fruit-pulp in a steam-jacketed vessel with a stirrer.
• Finally the chyawanprash is sent for Filling, Packing, and

Roto Pumps applications in Chyawanprash production:

• Transferring boiled gooseberries pulp from stainless steel tank to steam jacketed vessel
• Transferring Chyawanprash from steam jacketed vessel to storage tanks