• MB 2" – Versatile Boutique Workhorse: The ideal "all-rounder" for small-lot producers, offering a balance between rapid liquid transfer and the ability to move "juicy" crushed must without the bulk of a larger unit.
• Resilient Self-Priming Design: Built to run dry without damage, these pumps are perfect for variable flows and won't fail if your hopper or tank runs empty during a transfer.
• High-Vacuum Suction Power: Specifically designed to "pull" liquid and crushed grapes with a high liquid-to-solid ratio to transfer your product without the pump stalling or air-locking.
• Gentle, Low-Shear Transfer: Minimizes vibration and "slugging" through a pneumatic operation that protects the integrity of your juice or wine while extending the lifespan of the internal diaphragms.

MB Series Sanitary Diaphragm Pumps
Sleek Design. Industrial Strength.

Our MB Series Air-Operated Double Diaphragm (AODD) pumps combine a high-polish, sanitary aesthetic with rugged reliability. Featuring a unique stainless steel wrap-around cover that protects the air valve mechanism, these pumps offer a clean, streamlined look that fits perfectly in any modern production facility.

Constructed from 304 Stainless Steel with high-performance Super Teflon and Polyether diaphragms, these pumps are engineered for longevity and ease of cleaning. Whether you are moving delicate liquids or solids-laden must, the MB Series delivers consistent, shear-sensitive flow.

Optional Pulsation Dampener System:
Upgrade your pump with our optional Air-Charged Dampener. Diaphragm pumps naturally create a "pulsing" flow; our dampener smooths this out into a steady stream, which is essential for filtration processes. By removing the surge, you protect your filter media from pressure spikes, ensuring a cleaner finish and longer filter life.

Specialized Winery Applications

Moving Must & Solids:
For moving fermented must or pomace, the MB 3" is the gold standard due to its 6.4mm solids handling and high volume. While the MB 2" can work for musts where more liquid is present (up to 4.8mm particles) such as higher liquid content crushed grapes as well as doing pump-overs mid ferment. If you're buying the pump with the intent to use it for must, the 3" model significantly reduces the risk of clogging and provides the necessary torque to move heavy skins and seeds without stalling. The MB 1.5" is recommended for wine, juice, or light lees only.

Choosing Between 2-inch and 3-inch
Choosing the right pump size for your winery—specifically between a 2-inch and a 3-inch unit—usually comes down to how much solids you’re moving and how much you value your sleep during harvest.

• The 2-Inch Unit: Precision for Liquids
  The 2-inch pump is your go-to for liquid-heavy transfers and boutique-scale operations. While it can handle crushed grapes, it requires a high liquid-to-solid ratio to stay happy. If your must is "dry" or contains whole berries, a 2-inch pump will often struggle, leading to "slugging"—a rhythmic vibration that wears down your diaphragms prematurely. It’s the perfect choice if 90% of your day involves moving wine or juice rather than thick skins.

• The 3-Inch Unit: The Must-Have Workhorse
  When it’s time to move fermented must to the press, the 3-inch model is the industry standard for a reason. It isn’t just about flow rate; it’s about clearance. With a 6.4 mm particle pass, it handles seeds, stems, and skins without breaking a sweat. Its larger diaphragm surface area creates a stronger vacuum, allowing it to "pull" thick, viscous material that would cause a smaller pump to stall or air-lock.

Which One Do You Need?

• Choose the 1.5-Inch if: Your operations are strictly focused on finished wine, juice, or light lees. With a maximum particle pass of 3.2 mm, this size is designed for high-efficiency liquid transfer where solids are minimal or non-existent. It is the most compact and economical choice for general cellar work that doesn’t involve heavy skins or stems.

• Choose the 2-inch if: You are a small-lot producer primarily moving juice and wine, or if your must is consistently well-crushed and juicy.

• Choose the 3-Inch if: You are moving heavy fermented reds to the press. It’s far less likely to clog, saving you hours of labor and preventing the dreaded "bridging" at the intake.

• Regardless of size, diaphragm pumps still need a little lubrication. Keep a "juice reserve" handy to splash into your hopper; it helps the skins slide through the system and keeps your harvest moving smoothly.

Pro-Tip: If you are moving must that is particularly "dry," ensure your suction hose is as short and straight as possible. Every foot of hose and every bend adds friction that a diaphragm pump struggles to overcome when there isn't enough liquid to act as a lubricant.

Versatility Beyond the Vineyard
While designed with the winery in mind, the MB Series is a workhorse across multiple industries. Their self-priming, seal-less design makes them ideal for:

• Food & Beverage: Transferring juices, oils, sauces, and dairy products.

• Cosmetics & Pharma: Handling lotions, creams, and high-purity fluids.

• Chemical Processing: Moving shear-sensitive or abrasive chemicals.

• General Industrial: Sump evacuation, drum emptying, and viscous fluid transfer.

Note: All MB Series pumps are air-powered and require a standard air compressor for operation. Each unit features integrated one-way check valves to ensure consistent priming and prevent backflow.