Chocolate and Sweets
Chocolate and sweet pumping requires specialist attention in pumps due to several reasons. Such products are notoriously difficult to handle within pumps due to:
Recipe – Due to the fluid being a mixture of cocoa, eggs and butter and sometimes solids the product is shear sensitive meaning if the liquid is pumped too fast then the ingredients can begin to separate out
Viscosity – Chocolate has a wide viscosity range and can range from a few thousand Centipoise to 50,000. If left to cool or heated too high it solidifies coating pump parts, clogging relief valves and causing abrasive damage and sometimes scoring to internal parts
We can help you in the following ways with the pumping of chocolate:
Low rpm – Ensuring pump keeps liquid as a mixture and ensuring it does not separate out
Seal design – Seals designed to ensure chocolate does not drip from a packed gland, or solidify around shaft or seal causing scoring or premature failure. The seal area is designed to be kept at optimum temperature
Heating Jacket –Single or double cover to ensure product viscosity and temperature is maintained without solidifying
Materials – Wide range of material options from cast iron to stainless steel accredited by third parties including 3A, EHEDG approved
Cleanable – Ensuring pump is fully cleanable without cross contamination from dark chocolate to white with the pump fitted with CIP ports, or for ease of dismantling for cleaning.
Relief Valve – With such mixtures relief valves can become clogged with solidified chocolate or sweet mixture so we offer pumps without relief valves
Connections – Pump connections can be designed to match process with connections in tri-clamp, RJT, flanges or other
Pressure – No more than 7 bar as above this ingredients can begin to separate out
Viscosity – Wide range of viscosity handling from a few cp to several thousand.
Solids – Solid handling without destruction of solids to maintain product consistency.
View our range of pumps for Chocolate and Sweet Products here
