Industries — Meat Processing
In meat processing, how you move product is part of the product. Push emulsions, whole muscle, or ground meat through the wrong pump and you lose particle definition, texture, and yield. IPE leans on vacuum-fill and gentle PD equipment that keeps meat looking like meat.
Why Handling Matters
In meat, how the product moves shows up in the finished appearance and the yield sheet. Four pressures shape pump selection.
Whole-muscle, deli, and sausage need gentle handling to keep the particle definition and appearance that grade and price depend on.
Removing entrapped air raises density, improving weight control and shelf life and cutting casing, netting, and bag use.
Ground meat, trim, and emulsified batter are thick and particulate — tough on pumps not built for viscous, chunky duty.
Brines and cures are corrosive, and RTE and cured products demand intensive, cleanable, crevice-free CIP.
Step Matching
Carrying several lines lets us match each step to the pump that protects the product, from vacuum stuffing to gentle transfer. Here's how a meat line tends to break down.
Whole-muscle cuts, deli products, salami, and dry sausage stuffed and pumped gently — holding particle definition and pulling the vacuum that yield depends on.
How PD pumps work →
Coarse and fine ground meat, trim, and emulsified sausage batter — viscous and particulate, moved with steady positive-displacement flow.
How PD pumps work →
Circulating brines and cures for bacon, ham, and deli, and feeding injection and pickle lines with consistent, repeatable flow.
How centrifugal pumps work →
Hot, viscous fats, tallow, and lard moved and metered with positive displacement that doesn't fall off as the product thickens.
How PD pumps work →
Blood, offal, and inedible by-product — high-solids and abrasive. Seal-less hose pumps and enclosed transport move it without clogging.
How peristaltic pumps work →
Greasy, solids-laden DAF sludge and wastewater moved by air-operated diaphragm pumps that pass solids and tolerate running dry.
How AODD pumps work →
Clean-in-place and wash-down between runs to keep the line compliant and control cross-contamination in cured and RTE products.
How centrifugal pumps work →
Go deeper: compare pump types → | see all manufacturer lines →
Working With Us
A single-brand supplier can't tell you when their pump would hurt your product. We can, and with meat, product integrity is the entire game.
Marlen twin-piston, Ampco lobe and more, so we can protect particle definition and texture instead of forcing product through whatever we sell.
Every line we carry meets sanitary standards with full clean-in-place, which meat processing can't compromise on.
Vacuum stuffing, gentle transfer, dosing, and the drives to run them, from one partner who knows the whole line.
Sizing and application support across North America, from people who understand where texture and yield get lost.
The Lines
The lines that do the most work on a meat line. Tap any card for the full manufacturer profile.
Twin-piston vacuum stuffing and pumping for whole-muscle, deli, salami, and sausage — particle integrity and high vacuum, with repeatable portioning.
View the Marlen line →
Rotary lobe for ground meat, emulsions, and fats; centrifugal for brine and cure; and the SP liquid-ring for CIP. 3-A and EHEDG.
View the Ampco line →
Seal-less hose pumps and AODD pumps for blood, offal, and sludge — the abrasion- and solids-tolerant end of the line, plus dosing.
View the Enviroflex line →
Heavy-duty sanitary pumps proven in meat processing — six sizes to 14", 10 to 200 m³/h for offal, waste, and high-throughput streams.
View the Lamella line →
Meat Questions
Straight answers to what meat processors ask most about moving their product.
What pump keeps whole-muscle meat and sausage intact?
Marlen twin-piston vacuum stuffing and pumping systems are built for it. The design holds particle definition and integrity while pulling strong vacuum, which is what whole-muscle deli, salami, pepperoni, and dry sausage depend on for appearance and yield.
How do you move ground meat, trim, and emulsions?
Positive displacement pumps handle it. Rotary lobe pumps, such as Ampco's, and Marlen twin-piston systems move ground meat, trim, and emulsified sausage batter with steady flow at high viscosity, handling particulate without shearing.
What is used for brine, cure, and injection?
Sanitary centrifugal pumps circulate brines and cures efficiently, and positive displacement or peristaltic pumps meter injection and pickle feed accurately for consistent uptake and yield, in corrosion-resistant stainless.
Why does vacuum stuffing matter in meat processing?
Removing entrapped air raises product density, which improves weight control, extends shelf life, and cuts casing, netting, and bag use. Marlen's twin-piston design achieves high vacuum, reducing pinholes and voids in the finished product.
Can you handle blood, offal, and by-product?
Yes. Seal-less peristaltic and AODD pumps, such as Enviroflex, pass high-solids, abrasive blood and offal, the enclosed VUMP System moves by-product to screening, and heavy-duty Lamella pumps carry waste at high throughput.
How do I size a pump for my meat line?
Describe the product and step, including viscosity, particle size, and flow, and IPE will recommend and size the right line. Call 206-790-0775, email [email protected], or use the quote form.
Tell us the product and the step — whole-muscle, ground, cure, fats, or offal — and IPE will spec the pump to match.
Request a Quote