Aspall Cider Ltd, the oldest direct lineage maker of cider, English apple juice and speciality vinegar in the UK, is one of the first to use the new Sci-Q 323 peristaltic pump range from Watson-Marlow Bredel after installing two of the machines at its vinegar making plant in Debenham, Suffolk.
The pumps were chosen following an intensive comparative trial where they excelled in the following areas: technological capabilities, simplicity of operation, clean casework design and price.
Alan Chittick, maintenance manager at Aspall, says: "We were already very satisfied with the 600 series pumps from Watson-Marlow Bredel that we have installed in another application and so were keen to trial the new Sci-Q 323 pumps in the vinegar plant. The service we receive from Watson-Marlow is excellent and the reliability of the pumps far-outweigh any extra cost.
"The pumps are simple to use, easy to set up and have a low flow rate - a vital requirement in this natural process. If the cider is passed too quickly through to the vinegar barn, the vinegar process would be killed."
In the production of Aspall's specialty vinegar, the fruit is washed, hand graded and rinsed before being milled and transferred in to one of two presses. After a two hour pressing, the single strength juice is fermented in a temperature-controlled vessel with controlled yeast. The finished cider is then matured before being pumped by the 323 pumps to the vinegar barn for acetification.