Pumping is the mechanised transfer of liquid and semi-liquid foods from one part of a production line to another through pipes. It replaces manual carrying and pouring, giving continuous, controllable flow for products such as milk, juices, sauces, doughs, and chocolate. Different pump designs suit different foods: centrifugal pumps handle thin liquids at high volume, positive-displacement pumps move viscous or delicate products gently without damaging particles, and hygienic lobe or peristaltic pumps meet the strict cleanability demanded in food plants. Pipework is laid out to avoid dead legs where product could stagnate, and clean-in-place systems flush the whole circuit between runs. Correct pump selection protects texture, prevents aeration and contamination, and keeps the line running at its designed rate.