The mill’s arteries
In a flour mill, product moves many times between roller mills, sifters, purifiers and bran finishers. Much of this transport is done through flow pipes using gravity. When spouting is designed correctly, product flows on its own, cleanly and without interruption.
Why slope is critical
Product slides along the pipe. If the slope is too shallow it slows, builds up on the pipe floor and eventually chokes. Flour, semolina, bran and grain have different angles of slide; flour and fine bran in particular need a steeper slope. The flow characteristics of the product should be considered when planning pipe routes.
Material and surface
- Stainless steel is preferred in food plants for hygiene and corrosion resistance.
- A smooth inner surface reduces sticking and eases cleaning.
- Clean internal weld seams avoid build-up points.
Preventing chokes
- Avoid sudden changes of direction; choose bends and branches at suitable angles.
- Size the pipe to the product flow; too narrow chokes, too wide lets product spread and slow down.
- Fit inspection hatches or sight glasses at critical points.
Send us the diameter, length and wall thickness and we will supply flow pipes together with reducers, bends and branches.
