Peristaltic Pumps

The basic principle of the peristaltic pump traces back to human "peristalsis" a term referring to the alternating contraction and relaxation of muscles around a tube to force the contents through it. An elastomeric tube is squeezed along a length by rollers that push the fluid contained within.

The tube's restitution after squeezing produces a vacumn that draws fluid continuously into that tube. This creates a gentle pumping action that doesn't cause any damage to the product. Contaminations are avoided because the fluid is contained within the tube (one contact part with the product). The pump employs a rotor with rollers mounted on it that continually compress and occlude some portion of the tube. This action moves the fluid through the tube with a constant rate of displacement for each revolution of the rotor, enabling a precise measurement of the volume of fluid pumped through the tube.

Rotho's Advantages

  • The most gentle pumping action available
  • No contact with mechanical moving parts during pumping
  • Totally sealed pumping system
  • Can be operated dry without damage
  • Self-priming wet or dry with negative heads up to 8.5m
  • Max Rotation
    - rpm n.50 mod. SDF
    - rpm n.70 mod. MS
    - rpm n.100 mod. PSF
  • Can be reversed and run in either direction
  • No oxidation
  • No contamination
  • Only the smooth and soft internal tube layer contacts fluid
  • No crushing of stems, berries or seeds
  • No seals or check valves to cause obstructions or wear

For White Wine Processes

  • The Rotho peristaltic pump does not damage the grapes, skins, or seeds, during pumping.
  • The stems are not crushed or broken stems or whole clusters pass easily through the Rotho Pumps.
  • Can be operated dry without any damage.
  • Comparative tests have shown that more than 50% of the whole berries, crushed berries or wholem clusters with the Rotho System there is a 10-15% lower polyphenol content than with traditional systems.

For Red Wine Processes

  • Ideal for pumping over during fermentation with total control of exposure to oxygen. Oxygen can either be minimized or added if desired.
  • The gentle pumping action does not damage the solids during pumpowers, which results in superior colour and aromatics qualities.
  • Comparisons have shown that when a Rotho Pump is used for the entire RED winemaking cycle there is a considerable reduction ( from 20 to 50% ) in the quantity of LEES produced compared to other processes.

For RED Fermented

  • The "Delicate" Rotho treated of the product without crushing or tearing of the stems and skins results in a decrease in the percentage of LEES of 33% when compared to other systems.
  • The gentle Rotho system does not cause any change in the liquids or solids being pumped-no aeration or contamination.

For Barrel Work & Bottling

  • Gentle Rotho pumping action is ideal for feeding a bottling line or filling barrels.
  • The complete line of Rotho pumps also includes small pumps for filling and emptying barrels without foaming, mixing or contamination.

General Pumping Operations

In addition to being the gentlest pumps available, with pumps from Hl/h 2 up to 700, the Rotho pumps offer the highest quality solution for all winery operations throughout the year!