Can anyone provide me with a website or resource for selecting the appropriate magnet for our application? I have heard things like flow rate, pipe size, and distance from product all play a role but I was hoping for a "calculator" of sorts.
We do formulated tomato products (salsa, sauces, etc...)
Any help would be great!
Not my area at all but first file (2008) attached discusses how the type of magnetic separator correlates to the application. As per previous post the decision surely needs some professional input.
2nd file is specific to sauces, purees etc and appears to regard viscosity/desired flow rate as the defining criteria for the type of separator described / offered.
Magnetic separation for foreign bodies in Food.pdf 409.33KB
magnetic separators for juices, soups, sauces.pdf 934.79KB
This link offers a free guidebook for the effort of an email address -