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The Chocolate Rotary Pump is a specialized pump designed to meet the unique challenges of handling chocolate and other cocoa-based products. Engineered for precision and reliability, this pump is optimized to manage the high viscosity and temperature sensitivity of chocolate, ensuring smooth and consistent transfer without compromising its quality or texture. With a focus on hygiene and durability, the pump features materials and designs that resist cocoa butter buildup and withstand the abrasive nature of chocolate containing particulates like nuts or sugar crystals.
Temperature-Resistant Design: The pump casing and rotors are constructed from heat-conductive materials that maintain a consistent temperature range (up to 120°C), preventing chocolate from solidifying or overheating during transfer.
Gentle Handling: The slow-speed, positive displacement rotary design minimizes shear forces, preserving the glossy appearance and smooth texture of chocolate, even when containing small particulates.
Hygienic Construction: Made from food-grade stainless steel with polished surfaces, the pump is easy to clean and complies with strict food safety standards (FDA, 3A). It is also compatible with CIP systems for efficient post-production cleaning.
High Viscosity Performance: Capable of handling chocolate viscosities up to 200,000 cP (depending on temperature), the pump ensures reliable flow even for thick, molten chocolate used in molding and coating applications.
Precision Metering: The consistent volumetric displacement allows for accurate dosing in processes such as enrobing, depositing, and filling, ensuring uniform product quality.
Chocolate Manufacturing: Ideal for transferring liquid chocolate during conching, tempering, and molding processes, as well as handling chocolate with inclusions like nuts, raisins, or cookies.
Bakery and Confectionery: Used for pumping caramel, fondant, and other sugar-based coatings that share similar viscosity and temperature requirements to chocolate.
Food Processing Equipment: Integrated into chocolate fountains, coating lines, and extruders, where precise and gentle fluid transfer is essential.
Q: How does the pump prevent chocolate from solidifying inside?
A: The pump can be jacketed for heating, allowing the circulation of warm water or oil to maintain the chocolate at the desired processing temperature.
Q: Can it handle chocolate with large particles?
A: The standard model handles particles up to 5mm; for larger particulates, a custom rotor design with increased clearance is available.
Q: What is the recommended cleaning procedure?
A: After use, the pump should be cleaned with warm water and mild detergents, followed by a CIP cycle if integrated into a production line. Solvent cleaning is avoided to prevent cocoa butter residue.
Q: What is the maximum pressure rating?
A: The pump operates at pressures up to 6 bar, suitable for most chocolate processing applications, including long pipeline transfers.
The Chocolate Rotary Pump is a specialized pump designed to meet the unique challenges of handling chocolate and other cocoa-based products. Engineered for precision and reliability, this pump is optimized to manage the high viscosity and temperature sensitivity of chocolate, ensuring smooth and consistent transfer without compromising its quality or texture. With a focus on hygiene and durability, the pump features materials and designs that resist cocoa butter buildup and withstand the abrasive nature of chocolate containing particulates like nuts or sugar crystals.
Temperature-Resistant Design: The pump casing and rotors are constructed from heat-conductive materials that maintain a consistent temperature range (up to 120°C), preventing chocolate from solidifying or overheating during transfer.
Gentle Handling: The slow-speed, positive displacement rotary design minimizes shear forces, preserving the glossy appearance and smooth texture of chocolate, even when containing small particulates.
Hygienic Construction: Made from food-grade stainless steel with polished surfaces, the pump is easy to clean and complies with strict food safety standards (FDA, 3A). It is also compatible with CIP systems for efficient post-production cleaning.
High Viscosity Performance: Capable of handling chocolate viscosities up to 200,000 cP (depending on temperature), the pump ensures reliable flow even for thick, molten chocolate used in molding and coating applications.
Precision Metering: The consistent volumetric displacement allows for accurate dosing in processes such as enrobing, depositing, and filling, ensuring uniform product quality.
Chocolate Manufacturing: Ideal for transferring liquid chocolate during conching, tempering, and molding processes, as well as handling chocolate with inclusions like nuts, raisins, or cookies.
Bakery and Confectionery: Used for pumping caramel, fondant, and other sugar-based coatings that share similar viscosity and temperature requirements to chocolate.
Food Processing Equipment: Integrated into chocolate fountains, coating lines, and extruders, where precise and gentle fluid transfer is essential.
Q: How does the pump prevent chocolate from solidifying inside?
A: The pump can be jacketed for heating, allowing the circulation of warm water or oil to maintain the chocolate at the desired processing temperature.
Q: Can it handle chocolate with large particles?
A: The standard model handles particles up to 5mm; for larger particulates, a custom rotor design with increased clearance is available.
Q: What is the recommended cleaning procedure?
A: After use, the pump should be cleaned with warm water and mild detergents, followed by a CIP cycle if integrated into a production line. Solvent cleaning is avoided to prevent cocoa butter residue.
Q: What is the maximum pressure rating?
A: The pump operates at pressures up to 6 bar, suitable for most chocolate processing applications, including long pipeline transfers.
