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High Pressure Plunger Pump

Product Type:
Pumps / Process Pumps

The Gerstenberg Schröder High Pressure Plunger Pump series covers a wide range of capacities and is designed to help you maintain an ideal product flow while treating your products gently.

Superior product quality is achieved by ensuring that every stage of production progresses smoothly - including the way products are pumped through the process line. The more stable the product flow, the better the final result.


Function and Principles of Operation
The high pressure plunger pumps meet the highest standards of hygiene and the strictest requirements in the food industry.
Each pump is mounted on adjustable feet built to withstand vibrations. The motor is protected by a stainless-steel cover, insulated to minimize noise. Noise levels never exceed 76 dB - even when the equipment is in operation at maximum power.

115 to 20,500 l/hour.


  • Designed to maintain an ideal product flow to secure product quality and consistency
  • Sanitary design - All product contacting parts are made in stainless steel AISI 316
  • Minimal noise - the motor is protected by an insulated stainless steel cover. Noise levels never exceed 76 dB - even when operating at maximum power.
  • Easy to adjust - variable capacities are easily adjusted by a frequency converter
  • Simple operation and maintenance - seals need no lubrication other than the product itself
  • Designed for fast, simple servicing and maintenance and easy CIP cleaning
Key Applications

Dairy Industry

  • Butter spreads
  • Recombined butter
  • Pastry butter

Fats & Oils Industry

  • Bakery filling cream (fat-sugar creams)
  • Cake and cream margarine
  • In-house shortening
  • Low fat spreads
  • Margarine
  • Puff pastry margarine
  • Shortening
  • Table margarine

Processed Food Industry

  • Chocolate filling
  • Chocolate spread
  • Dressings
  • Mayonnaise
  • Milk rice
  • Rice pudding
  • Sauces
Yellow fat technologies GB
GS Plunger pump GS-101 GB
Application Sheets
Pasteurization and remelting of low fat products GB
White Papers
Crystallization Technology GB
Cold mix process for blended spreads GB
Continuous on-site processing of bakery filling cream GB
In-house shortening for the bakery industry GB
Margarine production GB
Puff pastry based on palm oil GB
Reduced and low fat spreads GB
Shortening general information GB
Trans free table margarine GB