ProMinent Sigma 1 Series Operating instructions

for Sigma series pumps:
with hygienic pump head
Supplementary operating instructions
Target group: trained qualified personnel
These supplementary instructions and the operating instructions for the metering pump are required for safe, correct and
proper operation.
Should these supplementary operating instructions and the operating instructions for the metering pump contradict each
other, the information in these supplementary operating instructions will take precedence.
EN
Original operating instructions (2006/42/EC)Part no. 986047 Version: BA SI 109 12/22 EN
Please carefully read these operating instructions before use. · Do not discard.
The operator shall be liable for any damage caused by installation or operating errors.
The latest version of the operating instructions are available on our homepage.

Table of contents
1Function................................................................................ 4
2 Safety chapter....................................................................... 5
2.1 User qualification.......................................................... 5
2.2 Intended use................................................................. 6
2.3 Reasonably predictable misuse.................................... 6
2.4 Safety information......................................................... 6
2.5 Cross-contamination..................................................... 7
2.6 Sound pressure level.................................................... 7
3 Storage and transport........................................................... 8
4Types of connection for the hygienic pump head................. 9
4.1 Flange spigot................................................................ 9
4.2 Clamp spigot............................................................... 10
5 Installation, hydraulic.......................................................... 11
6 Start up............................................................................... 12
7 Maintenance and functional faults...................................... 13
7.1 Maintenance............................................................... 13
7.2 Rectifying functional faults.......................................... 13
8 Notes on cleaning metering pumps with hygienic pump
head.................................................................................... 14
8.1 Properties of parts that come into contact with food
products...................................................................... 14
8.2 Surfaces that come into contact with food products... 15
8.3 Valve cross-sections................................................... 15
8.4 Cleaning by flushing................................................... 16
8.4.1 Flow velocity / Flushing the liquid end..................... 16
8.4.2 Selected cleaning agents and parameters.............. 16
8.4.3 Selected disinfectants and parameters.................... 17
8.4.4 Cleaning and CIP (cleaning in place)...................... 17
8.5 Manually cleaning the valves...................................... 19
8.6 Exterior cleaning of the pump..................................... 20
9 Replacement and checking................................................. 21
9.1 Replacing the diaphragm............................................ 22
10 Checking the condition of the diaphragm rupture sensor... 25
10.1 Testing the optical diaphragm rupture sensor.......... 25
10.2 Testing the electric diaphragm rupture sensor......... 26
11 Technical data..................................................................... 27
11.1 Product-specific part of the Sigma 1......................... 27
11.1.1 Performance data of the Sigma 1.......................... 28
11.1.2 Weights of the Sigma 1 dosing heads................... 29
11.1.3 Dimensional drawings, Sigma 1............................ 30
11.1.4 Spare parts lists for Sigma 1.................................. 31
11.1.5 Materials that come into contact with food prod‐
ucts........................................................................ 31
11.1.6 Performance diagrams for the Sigma 1 with
hygienic pump head............................................... 32
11.2 Product-specific part of the Sigma 2......................... 33
11.2.1 Performance data of the Sigma 2.......................... 33
11.2.2 Weights of the Sigma 2 dosing heads................... 35
Table of contents
2

11.2.3 Dimensional drawings, Sigma 2............................ 36
11.2.4 Spare parts lists for Sigma 2.................................. 37
11.2.5 Materials that come into contact with food prod‐
ucts........................................................................ 38
11.2.6 Performance diagrams for the Sigma 2 with
hygienic pump head............................................... 38
11.3 Product-specific part of the Sigma 3......................... 40
11.3.1 Performance data of the Sigma 3.......................... 40
11.3.2 Weights of the Sigma 3 dosing heads................... 42
11.3.3 Dimensional drawings, Sigma 3............................ 43
11.3.4 Spare parts lists for Sigma 3.................................. 44
11.3.5 Materials that come into contact with food prod‐
ucts........................................................................ 45
11.3.6 Performance diagrams for the Sigma 3 with
hygienic pump head............................................... 45
12 Standards and regulations.................................................. 47
Table of contents
3

1 Function
A3524
Fig. 1: Sigma with hygienic pump head
Information on the pump:
nThe pump is a diaphragm pump.
nThe pump is intended to meter liquid food products or additives
in closed food processes.
nThe materials and components intended to come into contact
with food products comply with the “Hygienic Design” and Reg‐
ulation (EC) No 1935/2004.
Take into account the resistance of the wetted materials and the
ProMinent Resistance List when selecting the feed chemical - see
the ProMinent Product Catalogue or visit our website.
Function
4

2 Safety chapter
2.1 User qualification
WARNING!
Danger of injury with inadequately qualified per‐
sonnel
The operator of the system / equipment is respon‐
sible for ensuring that the qualifications are ful‐
filled.
If inadequately qualified personnel work on the unit
or loiter in the hazard zone of the unit, this could
result in dangers that could cause serious injuries
and material damage.
– All work on the unit should therefore only be
conducted by qualified personnel.
–Unqualified personnel should be kept away
from the hazard zone.
The pertinent accident prevention regulations, as
well as all other generally acknowledged safety
regulations, must be adhered to.
Training Definition
Instructed personnel An instructed person is deemed to be a person who has been instructed and,
if required, trained in the tasks assigned to him and possible dangers that
could result from improper behaviour, as well as having been instructed in the
required protective equipment and protective measures.
Trained user A trained user is a person who fulfils the requirements made of an instructed
person and who has also received additional training specific to the system
from the manufacturer or another authorised distribution partner.
Trained, qualified per‐
sonnel
A trained, qualified employee is deemed to be a person who is able to assess
the tasks assigned to him and recognize possible hazards based on his
training, knowledge and experience, as well as knowledge of pertinent regula‐
tions. A trained, qualified employee must be able to perform the tasks
assigned to him independently with the assistance of drawing documentation
and parts lists. The assessment of a person's technical training can also be
based on several years of work in the relevant field.
Electrical technician An electrical technician is able to complete work on electrical systems and rec‐
ognise and avoid possible dangers independently based on his technical
training and experience as well as knowledge of pertinent standards and regu‐
lations. An electrical technician must be able to perform the tasks assigned to
him independently with the assistance of drawing documentation, parts lists,
terminal and circuit diagrams. The electrical technician must be specifically
trained for the working environment in which the electrical technician is
employed and be conversant with the relevant standards and regulations.
Service The Service department refers to service technicians, who have received
proven training and have been authorised by the manufacturer to work on the
system.
Safety chapter
5

2.2 Intended use
Intended use:
nThe pump is intended to meter liquid food products or additives
in closed food processes.
nThe pump can meter the following types of liquid food products
or additives:
–Liquid food products or additives with a viscosity of up to
30,000 mPas
– Liquid food products or additives with a temperature of - 10
°C ... 90 °C
– Liquid food products or additives with a pH value of 2 ... 13
pH
– Liquid food products or additives containing solids of < 0.3
mm
– Liquid food products or additives which do not crystallise.
We can provide you with an approval for all values outside of these
specifications providing this is possible after testing.
2.3 Reasonably predictable misuse
Any other application or any application beyond the use specified
in
Ä Chapter 2.2 ‘Intended use’ on page 6 is not deemed to be cor‐
rect and proper, especially the aseptic pumping of liquid food prod‐
ucts or additives. The pump meets the requirements of hygienic
processes, but not the requirements of aseptic processes.
2.4 Safety information
O-rings DIN 11864 R:
nIndividual particles may be released when exposed to high
thermal load. In the event of high thermal loads, shorten the
maintenance intervals to rule out this release.
nOnly suitable O-rings may be used for the flange connections.
Only use materials that have been proved to be suitable for
correct and proper use and meet the requirements for contact
with food products in accordance with EC Regulation no.
1935/2004.
Flushing liquid:
nMetering pumps with hygiene pump head are fitted with tightly
closing ball check valves, which is why flushing liquid collects
above the valves after the CIP (cleaning in place) stage.
Always use appropriate processes to remove this flushing
liquid.
Extreme temperatures:
nLiquid media, ambient temperatures, and heating or cooling
equipment can cause extreme temperatures at the liquid end.
nIf necessary, take appropriate measures to combat this.
Rupture of the diaphragm
nIn the event of a diaphragm rupture warning being triggered,
securely initiate the replacement of the diaphragm as quickly
as possible.
nStop metering if this is required for your process.
Safety chapter
6

2.5 Cross-contamination
Cross-contamination generally refers to the direct or indirect
unwanted transfer of contamination to an object. When replacing
your feed chemical or pump components etc., make sure that there
is no, or could be no, hygienic risk to the process. If in doubt, clean
the pump,
Ä Chapter 8 ‘Notes on cleaning metering pumps with
hygienic pump head’ on page 14 .
2.6 Sound pressure level
The sound pressure level of the dosing heads with the pump run‐
ning is < 80 dB (A) (ISO 11688-1 (11/2009)).
Safety chapter
7

3 Storage and transport
Store and transport the pump in such a way that its hygienic prop‐
erties are not impaired by the entrainment of feed chemicals, dirt
etc. In addition, refer to Regulation (EC) no. 852/2004 governing
food hygiene.
nThe Sigma 2 and Sigma 3 are very top-heavy.
nUse lifting straps to move the large dosing head of the Sigma 3
(070410, 070580, 040830, 041030). Weight: approx. 32 kg
Tab. 1: Pump weights
Product range Type Head Weight in kg
S1BA / S1CB 07065, 10044 and 10022 DN10 15
S2BA / S2CB 16050, 16090, 16130 DN15 21
07120, 07220, 04350 DN25 27
S3BA / S3CB 120145, 120190, 120270, 120330 DN25 35
070410, 070580, 040830, 041030 DN32 55
Storage and transport
8

4 Types of connection for the hygienic pump head
4.1 Flange spigot
n
54
+0.05
38
-0.05
40
80
46
n 33
55
55
n70
n9 (4x)
1
n53
1.8
1:1
1:1
A3647
40557629
Fig. 2: Connector piece: HD, DN25, 4435, 11864-2
Groove, flange spigot DIN 11864-2
nDN10 = 37 mm
nDN15 = 42 mm
nDN25 = 53 mm
nDN32 = 50.5 mm
Types of connection for the hygienic pump head
9

4.2 Clamp spigot
n 54
+0.05
38
-0.05
n 42
40
n 50.5 h11
(
-0.19 )
1.8
80
68
75
46
1:1
1:1
A3648
40438674
Fig. 3: Connector piece: HD, DN25, 4435, 11864-3
Groove, clamp spigot DIN 11864-3:
nDN10 = 34 mm
nDN15 = 34 mm
nDN25 = 50.5 mm
nDN32 = 50.5 mm
Types of connection for the hygienic pump head
10

5 Installation, hydraulic
Store and transport the pump in such a way that its hygienic prop‐
erties are not impaired by the entrainment of feed chemicals, dirt
etc. In this respect, refer also to Regulation (EC) no. 852/2004 gov‐
erning food hygiene.
In addition, select the installation place in such a way as to ensure
that the hygienic properties of the pump are guaranteed throughout
all its life phases, including repair and maintenance.
The maximum particle size in the feed chemical: 0.3 mm.
The connection to the pipework system: it is the responsibility of
the operator to provide the corresponding components in compli‐
ance with DIN 11864.
The correct 2 O-rings in compliance with DIN 11864 R are supplied
separately. The O-rings are relevant in terms of hygiene, see
Ä Further information on page 6 and may not be replaced by
unsuitable O-rings. The O-rings will come into contact with food
products and, as such, are components relevant in terms of
hygiene.
Take into account the resistance of materials that will come into
contact with food products and the ProMinent Resistance List
when selecting the feed chemical - see the ProMinent Product
Catalogue or visit our website.
The construction of the discharge and suction valve of the pump
tapers the overall cross-section. Pay attention to the tapered cross-
section when designing cleaning processes. Therefore, if neces‐
sary, install a correctly fitting bypass with shut-off valves around
the liquid end to flush your system.
The smallest opening cross-section in the valve based on the nom‐
inal bore of the valve (e.g. DN 10 with ADN=10²•π/4) is as follows:
nDN 10 at 47% of the nominal cross-section.
nDN 15 at 51% of the nominal cross-section.
nDN 25 at 42% of the nominal cross-section.
nDN 32 at 45% of the nominal cross-section.
Always take into account the minimum flow velocity and the max‐
imum permissible priming pressure on the suction side,
Ä Chapter
11 ‘Technical data’ on page 27
Installation, hydraulic
11

6 Start up
WARNING!
Danger from hazardous substances!
Possible consequence: Fatal or very serious inju‐
ries.
Please ensure when handling hazardous sub‐
stances that you have read the latest safety data
sheets provided by the manufacture of the haz‐
ardous substance. The actions required are
described in the safety data sheet. Check the
safety data sheet regularly and replace, if neces‐
sary, as the hazard potential of a substance can be
re-evaluated at any time based on new findings.
The system operator is responsible for ensuring
that these safety data sheets are available and that
they are kept up to date, as well as for producing
an associated hazard assessment for the worksta‐
tions affected.
Rinse or clean the pump prior to each commissioning to
guarantee the hygienic properties of the process, e.g. by
cleaning the dosing head,
Ä Chapter 8 ‘Notes on cleaning
metering pumps with hygienic pump head’ on page 14 .
Start up
12

7 Maintenance and functional faults
7.1 Maintenance
Tab. 2: Maintenance intervals
Maintenance interval Maintenance work
Regularly * Rinse the interior of the liquid end, see
Ä Chapter 8 ‘Notes on cleaning
metering pumps with hygienic pump head’ on page 14 .
Regularly * Disconnect the supply voltage and flush the exterior surfaces of the pump
with a surge of water at atmospheric pressure.
Regularly * Check the surfaces and seals for scratches and deposits, see .
Regularly * Check the seals of the hygienic valve and replace them if in doubt, referring
to the appropriate chapter “Spare parts lists” and .
The O-rings can age faster than usual when exposed to high thermal loads.
In extreme cases, particles can enter the feed chemical, which can be
avoided by the prompt replacement of the O-rings.
If damaged or worn: Immediately replace the relevant components of the hygienic valve, refer‐
ring to the appropriate chapter “Spare parts lists” and .
If the pump is leaking at a
valve:
Immediately replace the relevant components of the hygienic valve, refer‐
ring to the appropriate chapter “Spare parts lists” and .
Annually * Replace the O-rings, the valve balls and the multi-layer diaphragm, referring
to the appropriate chapter “Spare parts lists” and .
Replace the valve seats.
Every 2 years * Replace the valve seats, referring to the relevant chapter “Spare parts lists”
and .
* adapted to your process conditions and process requirements.
When maintaining the pump or components of pumps, make sure
that there is no, or could be no, hygienic risk to the process. If in
doubt, clean the pump, Ä Chapter 8 ‘Notes on cleaning metering
pumps with hygienic pump head’ on page 14 .
7.2 Rectifying functional faults
Fault description Cause Remedy Personnel
The diaphragm rupture
sensor has triggered.
The diaphragm is
ruptured.
Replace the diaphragm as quickly as pos‐
sible, see
Ä Chapter 9.1 ‘Replacing the
diaphragm’ on page 22 .
Technical per‐
sonnel
The pump is leaking at
a valve.
An O-ring is dam‐
aged.
Replace the O-ring as quickly as possible,
see
Ä Chapter 8.5 ‘Manually cleaning the
valves’ on page 19 .
Technical per‐
sonnel
Maintenance and functional faults
13

8 Notes on cleaning metering pumps with hygienic pump head
Make sure that the pump is always promptly and adequately
cleaned. To do so, you may consider, among other things,
including your pump in your operational cleaning schedule. Alter‐
natively put in place other or additional appropriate measures and
methods to ensure that there is no, or could be no, hygienic risk to
the process.
Make sure, when cleaning too, that all hygienic conditions at the
installation site, workplace, tools, equipment etc. are guaranteed
and complied with during any associated work.
If water is used as the cleaning agent, auxiliary agent etc. during
cleaning, then this water must be of drinking water quality.
Make sure that all surfaces, especially any surfaces that come into
contact with food products, are not scratched by tools, cleaning
agents, auxiliary agents etc., and that these surfaces are not
changed in any other way.
8.1 Properties of parts that come into contact with food products
The following materials that may come into contact with food prod‐
ucts are used in ProMinent metering pumps with hygienic pump
head:
B1285_3
5
4
3
2
1
6
7
Fig. 4: Section: the liquid end of the Sigma hygienic pump
1 O-ring
2 Connector piece
3 Valve housing
4 Ball
5 Valve seat
6 Dosing head
7 Diaphragm
Materials of parts that come into con‐
tact with food products
Notes on cleaning metering pumps with hygienic pump head
14

Tab. 3: The materials conform to Regulation (EC) no. 1935/2004.
Dosing head Valve seats / valve housing / connector piece O-rings * Balls Diaphragm
1.4435 1.4435 EPDM Al2O3PTFE
* O-rings DIN 11864 R
8.2 Surfaces that come into contact with food products
Surface quality:
nThe metallic surfaces that come into contact with food products
are electropolished with a roughness value (Ra) of
max. 0.8 μm.
nMake sure that the surfaces that come into contact with food
products are not scratched or damaged.
nThe side of the diaphragm that comes into contact with food
products may not be scratched or damaged.
Do not exceed the chloride content of the batching water, see and ,
because the steel parts can then become unhygienic due to corro‐
sion.
8.3 Valve cross-sections
The smallest cross-section of the dosing head with its nominal
width is derived from the cross-section of the ball check valve.
DN Smallest cross-section surface Equivalent diameter
DN10 80 mm28.9 mm
DN15 83 mm210.3 mm
DN25 275 mm216.6 mm
DN32 402 mm222.6 mm
Notes on cleaning metering pumps with hygienic pump head
15

8.4 Cleaning by flushing
WARNING!
Danger from hazardous substances!
Possible consequence: Fatal or very serious inju‐
ries.
Please ensure when handling hazardous sub‐
stances that you have read the latest safety data
sheets provided by the manufacture of the haz‐
ardous substance. The actions required are
described in the safety data sheet. Check the
safety data sheet regularly and replace, if neces‐
sary, as the hazard potential of a substance can be
re-evaluated at any time based on new findings.
The system operator is responsible for ensuring
that these safety data sheets are available and that
they are kept up to date, as well as for producing
an associated hazard assessment for the worksta‐
tions affected.
8.4.1 Flow velocity / Flushing the liquid end
Use a suitable flushing medium to flush the pump regularly at
100% delivery stroke in line with your cleaning schedule.
Set up an appropriate flushing assembly to flush the liquid end.
Ensure that the metering pump is operating at 100% delivery
stroke during flushing.
The fundamental prerequisite for a successful CIP (cleaning in
place) process is a turbulent flow at a minimum flow velocity of 1.5
m/s based on the “pipe diameter of the pump feed”.
However, never exceed the maximum permitted priming pressure
on the suction side, referring to the “Technical data” chapter of the
“Operating instructions for the diaphragm motor driven dosing
pump Sigma”.
8.4.2 Selected cleaning agents and parameters
Tab. 4: Selected cleaning agents and parameters
Cleaning agent Max. chloride con‐
tent in the
batching water in
mg/l
Concentra‐
tion in %
Dwell time in
minutes
Max. tem‐
perature in
°C
Flushing with cold water 150 - - -
Sodium hydroxide solution NaOH 150 2 ... 3 30 ... 45 80
Hydrogen peroxide (H2O2) product
used as an intensifier for 1 ... 2%
NaOH
150 Injection: 0.1
Batch: 0.5
30 80
Acidic cleaning agent based on phos‐
phoric acid H3PO4
150 3 45 70
Flow velocity
Flushing the liquid end
Notes on cleaning metering pumps with hygienic pump head
16

Cleaning agent Max. chloride con‐
tent in the
batching water in
mg/l
Concentra‐
tion in %
Dwell time in
minutes
Max. tem‐
perature in
°C
Acidic cleaning agent based on nitric
acid HNO3
150 2 45 70
Acidic cleaning agent based on a mix‐
ture of phosphoric acid and nitric acid
150 2 45 70
Chloro-alkaline cleaning agent / disin‐
fectant, pH value > 11
120 1.5 45 60
8.4.3 Selected disinfectants and parameters
Disinfectant Max. chloride con‐
tent in the
batching water in
mg/l
Concentra‐
tion in %
Dwell time in
minutes
Max. tem‐
perature in
°C
Acidic disinfectant based on peracetic
acid
150 0.2 ... 1.0 20 25
Acidic disinfectant application version 150 0.5 45 40
Acidic disinfectant based on haloacid /
phosphoric acid
150 0.5 ... 1.0 20 25
Acidic disinfectant based on haloacid /
nitric acid
150 0.5 ... 1.0 20 25
Neutral disinfectant based on hydrogen
peroxide (H2O2)
150 0.5 ... 1.0 30 25
Neutral disinfectant, application version 120 0.3 60 70
Chloro-alkaline cleaning agent / disin‐
fectant, pH value > 11
120 1.5 45 60
Bottle disinfection with peracetic acid 5 2000 mg/l * continuous 60
Bottle disinfection, application version 5 4000 mg/l * continuous 30
Sterilisation with hot water 150 - 45 140
Sterilisation with steam - - 45 135
* Concentration based on pure peracetic acid
8.4.4 Cleaning and CIP (cleaning in place)
Never exceed the concentration and temperatures prescribed by
the manufacturer of the cleaning agent during cleaning and CIP
(cleaning in place).
The pump needs to be running at 100% stroke during the flushing
process.
However, never exceed the maximum permitted priming pressure
on the suction side, referring to the operating instructions for the
pump.
Regularly flush the interior of the pump using a suitable medium,
e.g. when changing the product, during idle times ...etc. These
intervals must be defined by the operator.
Notes on cleaning metering pumps with hygienic pump head
17

Only use cleaning agents that do not attack or grind the materials
of the pump.
Make sure that all surfaces, especially any surfaces that come into
contact with food products, are not scratched by tools, cleaning
agents, auxiliary agents etc., and that these surfaces are not
changed in any other way.
You can clean the pump in its installed state together with its
respective pipework.
The required reaction times, temperatures and cleaning agent con‐
centrations are dependent on the level of dirt and contamination,
and need to be adapted individually.
8.4.4.1 Max. flushing medium temperature
Tab. 5: Max temperature for 15 minutes and 3 bar
Parameter Values
Flushing medium + 140 °C
The dosing head assumes the temperature of the liquid medium after a short time. The dosing head is then
hot. Put in place appropriate protective measures.
8.4.4.2 Drainage of residual liquid / Self-draining
Metering pumps with hygienic pump head are fitted with tightly
closing ball check valves. Flushing liquid can therefore collect in
the pump cavity and above the valves after the CIP (cleaning in
place) step. Use appropriate processes, e.g. purging, to remove
this flushing liquid.
If you wish to completely remove the residual liquid, then you need
to dismantle the hygienic head, dry all components, and then re-
assemble the hygienic head,
Notes on cleaning metering pumps with hygienic pump head
18

8.5 Manually cleaning the valves
You can clean the pump in its dismantled state. You need to dis‐
mantle the liquid end and clean it wet.
Only use cleaning agents that do not attack or grind the materials
of the pump.
Make sure that all surfaces, especially any surfaces that come into
contact with food products, are not scratched by tools, cleaning
agents, auxiliary agents etc., and that these surfaces are not
changed in any other way.
nComponents can fall out of the valves, such as balls and valve
seats Fig. 5, especially out of the discharge valve, and become
damaged, making them unsuitable for hygienic use.
nReplace any components that fall out.
nCarefully open the large single-hinge clamps and pay attention
to the components.
Only tighten the single-hinge clamps by hand. Do not use any tools
or extensions.
Pay attention to the direction of flow. The direction of flow is indi‐
cated by the arrows on the dosing head and valve housing. The
pump will not pump if assembled incorrectly.
The O-rings need to lie deeply in their groove, as the O-rings could
otherwise fall out and the pump then run incorrectly.
B1285_3
5
4
3
2
1
6
7
Fig. 5: Cross-section: Sigma Hygiene liquid end
1 O-ring
2 Connector piece
3 Valve housing
4 Ball
Notes on cleaning metering pumps with hygienic pump head
19

5 Valve seat
6 Dosing head
7 Diaphragm
Risk of confusion:
nOnce assembled, the balls (4) and their valve seats (5) must
be seated at the bottom of their valve housing (3), see
Ä Fur‐
ther information on page 19 .
nPreferably clean the valves individually so that,
among other things, the same ball is replaced in the same
valve seat.
nNote which side of the valve seat was pointing to the ball and
re-assemble the valve in the same way.
nThe direction arrows of both connector pieces (2) must point
upwards once assembled.
8.6 Exterior cleaning of the pump
1. Disconnect the pump from the supply voltage.
2. Check whether the protective cowlings are assembled on the
pump foot and on the operating panel.
3. Note the degree of protection of your pump, referring to the
nameplate on the pump.
4. Flush the exterior surfaces of the pump with a surge of water
at atmospheric pressure.
Parameter:
nYour minimum distance from the pump: 3 metres
nMaximum cleaning time: 2 minutes
nMaximum water temperature: 40 °C.
Notes on cleaning metering pumps with hygienic pump head
20