What pump-fill with kettles actually means, why it starts with the kettle, and how the right pump technology keeps your product safety and quality high.
Genier kettles can be emptied fastest through tilting, which happens at a comfortable working height of 600 mm. That is the default choice for most situations. Fast, straightforward, and no additional equipment needed.
But when the process requires portion accuracy — filling individual bags, trays, or bottles at volumes between 500 ml and 4.5 litres — that is where a pump-fill station adds a precise, controlled layer on top.
This applies to both hot-fill production and cook & chill operations. In chilled production, viscosity increases significantly as temperature drops. The pump needs to handle both.
The pump's performance depends on what the kettle has produced.
A Genier mixing kettle controls temperature and consistency throughout cooking — variable mixer speeds, temperature precision to within one degree. The result: a batch where viscosity, structure, and temperature are uniform from the first litre to the last.
A product that is thicker at the bottom than the top, or that has cooled unevenly, will behave inconsistently in any pump. Portion weights drift. For kitchens producing premium soups, meat sauces, or prepared meals, consistent kettle output also protects end product quality. Chunks that arrive intact and sauces that remain clear are part of what the customer expects.
The Genier kettle and Regethermic Pump-Fill Station connect directly via a 2.5" discharge pipe. No intermediate containers, no manual transfers, no open-air exposure between cooking and portioning.
The connection runs through a 63 mm (2.5") pipe, when many systems use smaller pipe size, 2.0" (50 mm). The difference matters in practice:
Products compressed and damaged in a 50 mm line arrive intact through a 63 mm line. Pipe diameter is the first factor in gentle pumping.
Rotary lobe pumps handle thin, consistent liquids well.
With thicker products:
Piston pumps, like the Regethermic, work differently. A pneumatic piston draws product into the cylinder by vacuum, then pushes it out through large-bore valves. No rotating parts contact the food. Linear, controlled, and gentle regardless of viscosity.
At 63 mm, both pipe and valve geometry allow chunk transfer without mechanical stress. Piston pumps also dose by volume – 500 ml to 4.5 litres – consistently regardless of viscosity variation. No separate weighing scale needed.
Pump systems that rely on circulating cleaning water through a closed interior cannot be visually confirmed clean. Warm, moist interiors between batches create conditions where microbial growth becomes a risk.
The Regethermic disassembles differently:
The pump can be cleaned and ready again while the kettle is already into the next cook cycle. In a kitchen running multiple batches per shift, that recovered time is real production capacity.
If your kitchen runs high-viscosity products where portion consistency is a production requirement, the Regethermic Pump-Fill Station is built for exactly that. See the full specification at Genier.com.