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Rotho peristatic pump

THE ROTHO PERISTALTIC PUMP

An innovative technology for wineries and growers

Rotho Peristaltic Pump, unlike other pumps, maintains the highest respect for the product pumped and its total integrity up to the discharge end of the pump, be it wine-must at any stage of the winemaking process or pomace, de-stemmed grapes or whole grapes.
This is a very important feature that guarantees superior quality, as working with whole grapes produces the finest must that express the characteristics of the terroir at their best, without causing highly undesirable taste defects in the final product, like the green and vegetable and vegetation notes typical of grape skin maltreatment.

Among other things, the use of a pump like the Rotho pump means that the grapes and in particular the grape skins remain intact, which, in practical terms, significantly reduces the amount of lees during the operations of the static decantation of the must.

Principles

pump

The basic principle of the Peristaltic hose Rotho 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 vacuum that draws fluid continuously into the tube.
This creates a gentle pumping action that doesn’t cause any damage to 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.

Advantage



A Multi Purpose Pump

Another big advantage of this pump is it can be employed for 365 days a year for several jobs inside the wineries.

In fact, it can be used for the first winery process by the feeder for solids parts like whole clusters, destemmed-crushed and red fermented. After that period the Rotho can be transformed to pump liquids such as filling barriques or filling bottles, therefore becoming useful all year.