Industry
Vacuum pumps for confectionery and bakery
As part of the food industry, confectionery production needs vacuum for conveying, mixing, moulding, extruding, coating and packaging – this is how Busch describes it. For pasta, Atlas Copco names mixing and extruding the dough under vacuum at approx. 120 mbar, and Pfeiffer Vacuum lists the confectionery industry for HiLobe. Below you can see which series the manufacturers themselves name for these tasks – 355 models from 3 manufacturers.
Compare 355 modelsSee the applications
- 355Models
- 15Series
- 3Manufacturers
- 7Applications
In short
Confectionery and bakery: vacuum pumps – the key facts
- Approx. 120 mbarAccording to Atlas Copco, pasta dough is mixed and extruded at approx. 120 mbar – faster, with more even water distribution and a longer shelf life. Up to 600 m³/h per line at 1,500 to 6,000 kg/h; the GHS VSD+ is named.
- Steam: 500 mbarWith gluten-free pasta, hot, humid and contaminated process air with steam occurs; for this, Atlas Copco names the DZS VSD+ at 500 mbar.
- Conveying to packagingFor confectionery, Busch names DOLPHIN, R5, MINK, SAMOS and TYR – for conveying, mixing, moulding, extrusion, coating and packaging.
- Air knifeIn chocolate coating, a blower air knife smooths the coating; Busch names SAMOS and TYR for this, and in its product finder also MINK and SECO.
Applications
Confectionery and bakery: what vacuum pumps are used for
For each application: what the vacuum does and which series the manufacturers name for it. The information comes from the manufacturers’ own pages.
Mixing and kneading dough under vacuum
According to Atlas Copco, when pasta dough is mixed and extruded under vacuum, the water is distributed more evenly, mixing is faster and the shelf life increases; GHS VSD+ at approx. 120 mbar and up to 600 m³/h per line is named, as well as DZS VSD+ at 500 mbar for gluten-free pasta. For dry pasta, Atlas Copco lists GHS VSD+ with 350 to 5,400 m³/h, DZS VSD+ and LRP. Busch names mixing in its product finder with R5 and MINK, Pfeiffer Vacuum with HiLobe.
Cooking, degassing and sugar coating
Under vacuum, the mass is degassed and cooked with less heat; Busch also names sugar coating under vacuum – in each case with DOLPHIN. For pasteurisation and sterilisation, Busch lists COBRA, DOLPHIN and R5. Pfeiffer Vacuum names HiLobe for mixing, preparing and cooking.
Starch moulds and demoulding
According to Busch, the starch moulds are degassed before depositing; Busch names DOLPHIN as well as R5 and MINK for this, and MINK and R5 for demoulding. For blister packs, in which the vacuum forms the cavities, Busch lists MINK, R5, SAMOS, SECO and TYR.
Vacuum extrusion
In vacuum extrusion, air bubbles are drawn out of the mass. Busch names DOLPHIN and MINK for this, and in its product finder also R5.
Pneumatic conveying of sugar, flour and ingredients
Sugar and flour are conveyed by vacuum; Busch names DOLPHIN, MINK, SAMOS and TYR. For conveying powder and granules gently Busch names MINK, R5, SAMOS and TYR, and for suction or pressure conveying of raw materials and ingredients MINK, SAMOS and TYR.
More on Pneumatic conveying of sugar, flour and ingredients →
Chocolate coating with an air knife
A blower air knife smooths the chocolate coating. Busch names SAMOS and TYR for this, and in its product finder MINK, SAMOS and SECO.
Packaging confectionery
The air is drawn out of the pack before sealing; Busch names the R5 series as the standard and counts over 3 million R5 pumps in the packaging market. For chamber machines, Busch names R5, PANDA/PUMA and COBRA, for tray sealers HUCKEPACK, MINK, COBRA and R5, and for blisters MINK, R5, SAMOS, SECO and TYR. Pfeiffer Vacuum lists HiLobe for vacuum packaging and for casings and packaging.
Manufacturers and series
Confectionery and bakery: 3 manufacturers, 15 series
Listed are the series the manufacturer itself names for this industry. “Show only …” sets the filter of the product overview.
Atlas Copco
29 models · 105–5,136 m³/h
Busch
305 models · 3–16,160 m³/h
Pfeiffer Vacuum
21 models · 6.1–13,540 m³/h
Product overview
Confectionery and bakery: all 355 models compared
Use the filters on the left to narrow the selection – by manufacturer, technology and the models’ key figures, for 50 or 60 Hz.
Atlas Copco DZS VSD+ series 5 models
DZS 100 VSD+Pumping speed 105 m³/h 50 Hz105 m³/h 60 HzUltimate pressure 50 mbarRated motor power 3 kW 50 Hz3 kW 60 HzVariants 3Atlas Copco GHS VSD+ series 21 models
GHS 350 VSD+Pumping speed 400 m³/h 50 Hz400 m³/h 60 HzUltimate pressure 0.35 mbarRated motor power 5.5 kW 50 Hz5.5 kW 60 HzVariants 29Atlas Copco LRP VSD+ series 3 models
Busch COBRA Industry series 36 models
Busch COBRA Semicon series 22 models
Busch DOLPHIN series 70 models
Busch HUCKEPACK series 4 models
Busch MINK series 32 models
Busch PANDA/PUMA series 26 models
Busch R5 series 58 models
Busch SAMOS series 31 models
Busch SECO series 10 models
Busch TYR series 16 models
Pfeiffer Vacuum HiLobe series 17 models
Pfeiffer Vacuum HiScroll series 4 models
No model matches these filters.
Atlas Copco DZS VSD+ series 5 models
Atlas Copco GHS VSD+ series 21 models
Atlas Copco LRP VSD+ series 3 models
Busch COBRA Industry series 36 models
Busch COBRA Semicon series 22 models
Busch DOLPHIN series 70 models
Busch HUCKEPACK series 4 models
Busch MINK series 32 models
Busch PANDA/PUMA series 26 models
Busch R5 series 58 models
Busch SAMOS series 31 models
Busch SECO series 10 models
Busch TYR series 16 models
Pfeiffer Vacuum HiLobe series 17 models
Pfeiffer Vacuum HiScroll series 4 models
Models a manufacturer no longer carries in its current range are listed in its “Outdated models” section.
Selection
Confectionery and bakery: choosing a vacuum pump
What the manufacturers highlight for use in this industry.
Steam and humid process air
For gluten-free pasta, Atlas Copco names hot, humid and contaminated process air with steam and, for this, the DZS VSD+ at 500 mbar; for mixing and extruding pasta dough, the GHS VSD+ at approx. 120 mbar. Anyone mixing dough under vacuum should take steam and moisture into account when selecting a pump.
Vacuum or blast air
Not every task needs vacuum: for chocolate coating, Busch names a blower air knife with SAMOS and TYR, and for conveying sugar and flour DOLPHIN, MINK, SAMOS and TYR. Mixing, degassing, cooking and demoulding, on the other hand, run under vacuum (DOLPHIN, R5, MINK).
Size of the line
For pasta lines with 1,500 to 6,000 kg/h, Atlas Copco states up to 600 m³/h per line; the GHS VSD+ series ranges from 350 to 5,400 m³/h. Busch names several series for confectionery, Pfeiffer Vacuum names HiLobe.
Packaging
Busch names the R5 series as the standard in vacuum packaging; for blisters MINK, R5, SAMOS, SECO and TYR, for tray sealers HUCKEPACK and MINK. Pfeiffer Vacuum names HiLobe for vacuum packaging.
Frequently asked questions
Confectionery and bakery: frequently asked questions about vacuum pumps
Which vacuum pump is suitable for confectionery and bakery products?
For confectionery, Busch names DOLPHIN, R5, MINK, SAMOS and TYR – for conveying, mixing, moulding, extrusion, coating and packaging. For the production of dry pasta, Atlas Copco names GHS VSD+, DZS VSD+ and LRP, and Pfeiffer Vacuum names HiLobe. Which series fits depends on the process step.
How much vacuum does mixing pasta dough need?
Atlas Copco names approx. 120 mbar for mixing and extruding pasta dough with GHS VSD+, and up to 600 m³/h per line at 1,500 to 6,000 kg/h. For gluten-free pasta, Atlas Copco states 500 mbar with DZS VSD+, because hot, humid and contaminated process air with steam occurs.
Why mix and extrude dough under vacuum?
According to Atlas Copco, mixing is faster, the water is distributed evenly and the shelf life increases. For masses, Busch names degassing – air bubbles are drawn out of the mass, for example in vacuum extrusion with DOLPHIN and MINK.
Which vacuum pump for cooking confectionery?
Busch names DOLPHIN: the mass is degassed and cooked with less heat, and the sugar coating is also produced under vacuum. For pasteurisation and sterilisation, Busch lists COBRA, DOLPHIN and R5; Pfeiffer Vacuum names HiLobe for mixing, preparing and cooking.
Which vacuum pump for starch moulds and depositing?
Busch names the degassing of starch moulds before depositing with DOLPHIN as well as R5 and MINK, and MINK and R5 for demoulding.
Which blower for chocolate coating?
A blower air knife smooths the coating. Busch names SAMOS and TYR for this, and in its product finder MINK, SAMOS and SECO. For sugar coating under vacuum, on the other hand, Busch names DOLPHIN.
Which vacuum pump for pneumatic conveying of sugar and flour?
Busch names DOLPHIN, MINK, SAMOS and TYR for sugar and flour; powder and granules are conveyed gently with MINK, R5, SAMOS and TYR, raw materials and ingredients with MINK, SAMOS and TYR.
Which vacuum pump for packaging machines in the confectionery industry?
Busch names the R5 series as the standard in vacuum packaging. For blister packs, in which the vacuum forms the cavities, Busch lists MINK, R5, SAMOS, SECO and TYR; for chamber machines R5, PANDA/PUMA and COBRA; for tray sealers HUCKEPACK, MINK, COBRA and R5. Pfeiffer Vacuum names HiLobe.
What can be done when steam from the dough gets into the vacuum pump?
Atlas Copco describes exactly this for gluten-free pasta: hot, humid and contaminated process air with steam. For this, the DZS VSD+ at 500 mbar is named, and for mixing and extruding pasta dough the GHS VSD+ at approx. 120 mbar.
Does Ehrler & Beck also supply spare parts and service?
Yes. Ehrler & Beck offers original spare parts and accessories as well as maintenance and repair.
Which pump suits your process?
Tell us the application, the medium and the number of machines – we advise you on selection, spare parts and service.
