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Vacuum pump for food processing
Oil-free compression, flexible and food-compliant vacuum technology
Absolute cleanliness and high level hygiene standards are essential in sensitive food processes. Any contamination from pump oil can lead to batch losses, recalls, or IFS/BRC non-conformances.
The requirements for safety, traceability, and process stability are continuously increasing along the entire production chain. Modern food processing plants with vacuum pumps must therefore not only operate safely and efficiently, but above all meet the highest hygiene standards. Innovative, oil-free technologies and well-designed plant concepts make a decisive contribution to reliably ensuring product quality, minimising risks, and passing audits with confidence.
The oil-free screw technology of the Becker VADS series is the safe choice here.
Even when in perfect condition, oil-lubricated systems can release mineral oil aerosols into the production environment. For processes with possible product contact, this increases the requirement for risk assessment and audit documentation e.g. H1 lubricants (IFS/BRC).
Oil-free screw technology is therefore the safe choice here:
- The Becker VADS series compresses 100% oil-free, thereby eliminating the risk of contamination from pump oil in food processing. This is a key advantage for IFS and BRC audits.
- Fewer components (no oil circuit): reduced service requirements
- Consistent process quality thanks to stable final pressures and speed-controlled operation
Note on classification: For very humid, dynamic processes with extremely rapid pressure drops (e.g., vacuum cooling of large baking chambers), oil-lubricated rotary vane backing pumps plus Roots boosters are often used. For food processing with a focus on hygiene and audit compliance, oil-free screw vacuum pumps from the VADS series are an intelligent choice.
Fields of application for oil-free vacuum pumps in various food processing applications
Becker's VADS pumps are specially designed for food production. The VADS series covers typical vacuum applications where maximum purity, dynamic response, and stable process performance are crucial. They operate oil-free, minimizing contamination risks and ensuring safe, hygienic processes in the production of sensitive foods.
- Degassing of liquids (sauces, creams, oils, dressings):
Fewer air pockets, better texture, consistent quality - Vacuum mixing/kneading (emulsions, doughs, sauces):
Finer structure, fewer air pockets. Improves texture. Extends shelf life. - Vacuum extraction (flavours, plant components):
Gentle extraction at low temperatures. Maintains the natural integrity of ingredients. Improves flavour yield.
- Vacuum drying times (powders, spices, functional ingredients):
Faster drying, stable final pressures, oil-free process air. Preserves colour and flavour. Increases shelf life. - Vacuum conveying (powdery/fine components):
Hygienic, oil-free transport of sensitive ingredients. Reduces dust. Improved safety. Reduces contamination.
Practical examples:
Vacuum cooling quickly reduces the pressure in a chamber; water evaporates at lower temperatures and extracts heat from the product.
The advantages of this process include:
20–40% shorter cooling times, more stable product quality, reduced weight loss, fast further processing (cutting/packaging).
Typical system selection:
Oil-lubricated rotary vane backing pumps plus Roots boosters for faster pressure reduction, high gas loads, and large chambers.
If audit compliance and an oil-free compression chamber are priorities (close to the product, strict hygiene requirements), we will work with you to examine the use of VADS within your production process.
Under vacuum, water begins to evaporate at 20–40°C. This allows sensitive fruits to dry particularly gently without being heated. Colour, aroma, and nutrients are preserved, drying is faster than with hot air, and significantly less energy is required than with freeze drying.
A typical system choice here could be: oil-lubricated backing pumps plus Roots booster (high moisture/vapor loads, large containers). Oil-free VADS solutions are useful for product-related areas and hygiene-critical environments, such as in downstream process steps.
During degassing, dissolved gases such as air or CO₂ are gently removed from liquids to ensure quality, stability, and shelf life. This prevents foaming, oxidation, or bubble formation in sensitive products such as juices, syrups, or oils.
A typical system choice here would be oil-lubricated backing pumps combined with Roots boosters where high gas loads or large volumes are being processed. Oil-free VADS screw pumps are suitable for hygiene-critical, product-related areas, minimizing contamination risks while delivering continuous vacuum levels.
The VADS series – oil-free screw vacuum pumps
Becker VADS 250
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Suction capacity: 250 m³/h |
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Oil-free compression chamber, low maintenance |
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Ideal for batch processes and continuous lines with a focus on hygiene |
Becker VADS 1500+
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Suction capacity: 1,500 m³/h |
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For large process plants and high gas loads |
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Stable final pressure, robust performance |
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Dry-running screw technology (contactless rotor → minimal particle emissions) |
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Low operating temperatures, quiet running |
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No oil in the compression chamber → no product contamination |
The design of the VADS series is suitable for use in hygiene-critical food processes. It meets key requirements for cleaning, material selection, and audit compliance, thus providing a reliable basis for standard-compliant applications.
- Food-compliant design: smooth, easy-to-clean surfaces, corrosion-resistant materials
- Oil-free compression chamber → no risk from mineral oil, AuditPlus for IFS/BRC
- Designed for minimal particle emissions and easy cleaning
- Documentation & evidence for audits available on request
Guideline values
- Suction capacity/cycle time:
batch size, target evacuation time, gas load - Final pressure/process pressure:
unit operation requirements (degassing, extraction, drying, mixing) - Operating mode:
batch vs. continuous
→ VARIAIR recommended for changing loads - Hygiene/audit:
Product proximity, contamination risk
→ oil-free (VADS) preferred
Practical distinction (important)
- Vacuum cooling (bakery products) and vacuum drying (fruit):
in practice, often oil-lubricated backing pump (U5./U4.) plus Roots booster (RBP)
→ maximum dynamics, robust moisture handling. - Degassing/extraction/mixing with product contact & audit focus:
VADS 250/1500 (oil-free) + VARIAIR
→ contamination-free, energy-efficient, controllable.
We provide support with design, load profiles, energy comparison, and certificate-relevant documentation.
Process conditions can fluctuate – batch sizes, gas loads, and pressure profiles are rarely constant. With Becker VARIAIR, Becker VADS pumps automatically adapt to actual demand thanks to speed-controlled operation.
Advantages
- Volume flow adjustable up to 100%: always optimal operating point
- Soft start (integrated electronics): protects the network and mechanics, reduces start-up peaks
- Proven energy savings compared to unregulated systems, less heat generation, longer service life
Summary
Which oil-free vacuum pump is right for your process?
Our application experts can help with:
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Design according to process gases, pressure profile, cycle time |
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Energy & TCO optimisation via VARIAIR |
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Hygiene & audit requirements (IFS/BRC) |
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Technology decision: VADS (oil-free) vs. oil-lubricated plus Roots booster for dynamic, humid processes |
Contact us today for a consultation or a personalised quote – or find out more about our other solutions for the food industry.
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Becker Asia Pacific Pte Ltd.
12 Little Road # 01-01
Lian Cheong Industrial Building
Singapore 536986
Phone +65 64875951
info@beckerasia.com.sg
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