Cologne: 23.–26.02.2027 #AnugaFoodTec2027

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Vacuum Pump

Greater Efficiency in Noodle Production

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Each application in the food industry is unique and requires a perfectly tailored vacuum solution. Wolf Nudeln GmbH opted for vacuum pumps from Busch Vacuum Solutions with the goal of reducing water consumption, maintenance costs and energy requirements. Thanks to modern claw technology, they replace a maintenance-intensive liquid ring solution in production.

To ensure the right bite, noodles are produced at Wolf Nudeln using low-temperature systems. Copyright: ©Wolf Nudeln GmbH

Production with a sustainable focus

The Austrian family business Wolf Nudeln, based in Güssing (Burgenland), is now run by Joachim Wolf, the third generation of the family. The fourth generation, his two sons, are already waiting in the wings. The roots of the business date back to 1890, when the Wolf bakery was founded. In 1956, noodle production began in the bakery with the first variety: the fine, thin "Goldfaden" (threads of gold), which are still popular today as a classic soup ingredient. The company processes around 5,500 tonnes of noodles annually in three shifts with 50 employees working five days a week. Production is completely carbon-neutral: The company's own biogas plant covers its entire energy requirements and is powered by maize, green waste from its own farms and residues from its in-house poultry farming operation. The manure comes from an independent egg production facility established in 1968, which continues to supply the farm with all its eggs. Sustainability is firmly anchored in the company's philosophy: The company relies on 100 percent Austrian raw materials such as durum wheat semolina and spelt, as well as completely paper-based packaging.

Vacuum solution for flour transport and dough production

Vacuum pumps are used in two production processes: On the one hand, grain varieties such as spelt, semolina and durum wheat are sucked in via seven flour suction lines and processed further. On the other hand, vacuum pumps ensure controlled oxygen reduction during dough production in seven dough pots. The vacuum also preserves the colour of the noodles – a crucial quality factor, especially when processing fresh eggs. In the past, Wolf Nudeln relied on eight liquid ring vacuum pumps to operate the dough pots. These pumps were associated with comparatively high water consumption, increased humidity and considerable maintenance costs. The pumps were housed in a technical room with an open water basin, which made the system susceptible to calcification and occasional malfunctions. Regular cleaning and a water change at the weekend were necessary. In addition, water cooling was required, which significantly increased energy and resource consumption. The company relied on compressed-air technology for its flour extractors. This was often clogged with flour dust, which led to system failures and required costly, time-consuming cleaning.

Claw technology unlocks potential savings

A trade article brought Busch Vacuum Solutions to the attention of managing director Joachim Wolf, who immediately contacted the vacuum experts. They also present their latest innovations at Anuga FoodTec every three years. At the beginning of 2020, Wolf Nudeln started a trial run with two Mink MM 1142 BV claw vacuum pumps in the dough pot area. The principle behind the technology: Two claw-shaped rotors are mounted in a cylindrical housing. The rotors rotate in opposite directions and do not touch each other or the housing. The small gaps between the claw rotors and the housing optimise the internal seal. This means that no lubricants or operating fluids are required in the compression chamber. The rotation of the claw rotors draws in the pumped medium, compresses it and expels it via the outlet, thereby creating a vacuum. Dry claw vacuum pumps are driven by a directly flanged motor. A synchronisation gear ensures that the rotors run precisely in unison. The dry, contact-free operating principle enables virtually maintenance-free operation.

Optimised for use in humid environments

For applications in humid environments, the vacuum pumps are available in an Aqua version with a corrosion-resistant aqua coating. Operations at Wolf Nudeln also showed that the residual moisture in the application made it necessary to switch to the Aqua version. In addition, two filter systems were added to the two vacuum pumps: An LSA 0003 filter prevents water from being sucked in, while a FIL 0100 polyester filter retains flour particles, ensuring that no dust enters the pump. Based on these positive experiences, the solution was gradually expanded. In May 2024, five additional Mink MM 1142 BV claw vacuum pumps with identical specifications were added. The solution now comprises seven vacuum pumps, which have been located in a separate equipment room: Two are used for the flour extractors, and five for extracting oxygen from the dough pots. Thanks to an intermediate vacuum buffer, the lines can now even be operated in standby mode in an energy-efficient manner. The pumps are used at a final pressure of 70 to 100 millibars, with a power consumption of only 3.5 kilowatt hours (50 hertz) per pump. Another advantage: By placing the central system in a separate equipment room with active ventilation, the temperature in the room does not exceed 40 degrees Celsius.

The seven vacuum pumps were located in a separate equipment room: Two are used for the flour extractors, and five for extracting oxygen from the dough pots. Copyright ©: Busch Group

The seven vacuum pumps were located in a separate equipment room: Two are used for the flour extractors, and five for extracting oxygen from the dough pots. Copyright ©: Busch Group

Less maintenance, greater reliability

The system features quiet operation, is more hygienic and requires little maintenance. Both filters are easy to clean. To extend maintenance intervals, reduce operating costs and avoid downtime, the company relies on original oil and filter material from Busch. "I'm very satisfied with the vacuum pumps. Since we started using Busch solutions, we've never had any problems," says Joachim Wolf happily. And rightly so: Operating costs have fallen, and water consumption, humidity and maintenance requirements have also been drastically reduced. Whereas in the past there were several pump failures per year, the system now runs smoothly. At the same time, the current solution allows switching to a replacement pump at any time without interrupting production. The company also plans to switch to Busch technology for its packaging in future. To keep the packaging stable during the filling process, a dry-running Seco SV rotary vane vacuum pump with a vacuum control unit and suction filter is to be used in a flow-wrap bag machine.

Further information

www.buschvacuum.com

Flour conveyor system in production: Grain varieties such as spelt, semolina and durum wheat are sucked in via seven flour suction lines and processed further. Copyright: ©: Busch Group

Flour conveyor system in production: Grain varieties such as spelt, semolina and durum wheat are sucked in via seven flour suction lines and processed further. Copyright: ©: Busch Group