Solving Gelista's ripple challenge

Peter Cox, owner of artisan gelati and ice cream manufacturer Gelista, explains how Global Pumps solved his challenge with a Verderflex Rapide tube pump.

gpg1
over 3 years agoJune 21, 2019
Transcript

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At Gelista we make premium gelato and ice cream products.

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Our business was growing,

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we were putting our ripples into the gelato by hand 

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we had problems with getting the right consistency and the right quantity in each container

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so that's when we had to seek out a better solution.

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We did find a number of different people that could supply us with the pump,

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the main reason why we settled on the peristaltic pump 

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is because we could be able to slow it down and speed it up as well.

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Our ice cream and gelato products are artisan 

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so we tend to leave the small seeds,

0:42
for example from our fig ripple, so that means we needed to be able to pump these.

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One of the other major advantages of the peristaltic pump

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was our ability to very quickly and easily clean the pump,

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it needs to be cleaned and sanitised prior to the next production,

1:02
so it was simply just a matter of removing the hose 

1:05
and then pump through cleaning fluid. Very, very simple.

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When we first bought it we had the small head on the Verderflex pump

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and then as our business grew we, needed to scale-up 

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and simply get Global Pumps to supply us with a larger rotor.

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Because they are specialists in their field,

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they have access to a huge variety of pumps and solutions that we could have come up with,

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but this one was chosen as the best suited to our needs.

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It was great to deal with Global Pumps

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because I was able to do some

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after-sales things including put this

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cover over the pump so that it met our

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food-grade criteria which, is pretty stringent.

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Global Pumps was able to

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provide us with a suitable pump,

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offered the most cost-effective solution supplied,

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so that we could put it into use very quickly

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