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Food product pump Wi+
electriccentrifugalindustrial

food product pump
food product pump
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Characteristics

Media
for food products
Operation
electric
Technology
centrifugal
Domain
industrial
Applications
process

Description

Wi+ inducer pumps boost the inlet pressure, which helps reduce the risk of cavitation as the required NPSH drops by around 50% to 70%. When this risk is eliminated, so is the risk of a number of operational disturbances that would otherwise be a concern: energy loss, damage, pump wear and tear, excessive noise, etc. A common problem in some applications, such as processes with vacuum requirements, is a low section head. Since the NPSH requirements are kept to a minimum, the WI+ is distinguished among inducer pumps. The pump is further enabled by the inducer to handle gaseous or viscous products that other centrifugal pumps would not be able to handle.
*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.