The Rotho peristaltic pump belongs to the class of positive displacement pumps, one of the fastest-growing types of pumps because of the wide range of increasingly demanding applications and the number of problems they can solve. The pump then becomes the hub of the production process, the core of the plant involving the movement of viscous or abrasive fluids, often with high solid contents, that only the Rotho peristaltic pump can transfer without clogging tubes or blockages to clear, which results in maximized uptime and smooth processing. The use of the Rotho peristaltic pump is ideal for all those fluids that must not be contaminated, and must never come into contact with the mechanical parts of the pump because too chemically aggressive or dangerous.

The Rotho peristaltic pump has a gentle pumping action, ideal for shear sensitive and fragile chemicals or food products, and ensures a gradual, gentle flow for all those fluids that must be transferred without suffering any damage which would result in the formation of unwanted substances and molecular alteration, thus losing the integrity so essential to the quality of the finished product. An obvious example is in wine-making or in olive oil production where, with its low-shear, gentle pumping action, the Rotho peristaltic pump is ideally suited to the transfer of wine and grape must, whole or destemmed grapes, as well as oily must, oil paste, and clear oils, thereby retaining the olfactory and organoleptic properties of the products and increasing their quality.

We can therefore say that the Rotho peristaltic pump is an extremely versatile pump, effective in all those applications requiring ease of use and at the same time confidence in performing fluid transfers. The Rotho peristaltic pump is dry-running and self-priming from - 9.8 meters, and reversible.

The innovative technology that utilizes rotating rollers on bearings eliminates the need for refrigerating liquid inside the stator and ensure faster and more cost-effective maintenance, unlike wet-running peristaltic pumps employing a sliding-shoe design to "squeeze" the tube. In these wet-running pumps, friction must be necessarily be mitigated by a liquid refrigerant, which, incidentally, is hardly ever compatible with the spilled food products should a leak occur.