Dating back 30 years, the Rotho peristaltic pump was first used in wine-making by Ragazzini. For the wine-making world, this represented a giant leap forward in quality.
The Rotho pump transfers the product delicately and simply, making it one of wine-making's most revolutionary tools in recent times and the best system to transfer such a fragile product as wine.
This is why the modern wine-making sector entrusts the delicate "transfer" phase to the Rotho pump, whether it involves liquids, destemmed grapes or drawn off pomace.
The pump operates on the principle of peristalsis, as used by the human digestive system, which contracts then relaxes a muscle around a tube causing the contents to move through it.
In the pump, an elastomer tube is repeatedly compressed down its full length by rollers. Between one pass of the propelling roller and the next, the tube returns to its original diameter, creating a vacuum that draws in the product to be transferred.
This movement generates a delicate pumping action, avoiding even minimal damage to the product and preventing any form of contamination by eliminating contact with mechanical parts.
The characteristic mechanism employed to compress the tube by means of rollers on bearings has a number of advantages:
The Rotho peristaltic pump can also be used 365 days a year for the most diverse processes in the winery. So when you buy a Rotho pump, you are not just buying a delicate "qualitative" pump, but also a "quantitative" pump.
It can in fact be used:
The Ragazzini Rotho pump is an indispensable tool and makes a simple contribution to achieving a high quality end product.