While people all over the world enjoy chocolate in all its delicious forms, industrial specialists often face difficulties pumping chocolate during its production.
Chocolate processing is a very specific process. During processing, cocoa beans undergo many technological operations before they are transformed into finished chocolate. Due to the specifics of the processing process, many challenges arise that require specialised knowledge in the field of pumping equipment to ensure smooth production and compliance with quality standards.
As one of the leading manufacturers and representatives of European pumping equipment manufacturers, we offer a variety of solutions to meet the needs of customers in any industry.
It is important to understand that pumping chocolate is more than meets the eye. When choosing a pump for your production, you should take into account all the features of the liquids being pumped. The main difficulties are associated with high viscosity (caramel, molasses), temperature changes, the possibility of impurities precipitation (paraffin waxes, crystallisation) and high abrasiveness (chocolate and chocolate mass).
It is also necessary to take into account all the features and nuances - from the material of the gear pump itself, to the speed and pressure during operation, to regulatory compliance and the maintenance required to keep it in good working order.
The internal parts of pumps often become blocked when pumping chocolate. This is due to the rising temperature in the pump, which caramelises the chocolate, causing it to solidify. As more and more of the chocolate hardens, the internal friction in the pump increases and a vicious cycle begins, ending when the pump is completely blocked. This is especially true when pumping chocolate under relatively high pressure.
To solve these and other problems, Victor Pumps offers pumping equipment for pumping media such as chocolate mass, cocoa bean oil, chocolate semi-finished products, molasses, caramel, molasses, cooking fat, margarine, palm oil, having developed a unique R-series gear pump that meets the high requirements for thorough pumping - both mechanically and temperature-wise.
The internal tolerances of this pump have been designed so that "new" chocolate is always added in the area around the rotating parts of the pump, and in particular around the sprocket axis and bushings. This reduces or eliminates the tendency for the chocolate to caramelise on the back of the rotor and on the sprocket bearing, thereby preventing the pump itself from blocking.
The illustration shows how a gear pump with internal teeth hardly changes the direction of flow through the pump, making this type of equipment particularly suitable for pumping chocolate.
In addition, a seal and main bearing combination has been developed that is unique to this type of pump. A sealing cord fitted between the pump casing and main bearing, lubricated on the outside with cocoa butter, prevents heat and caramelisation in this area. A special main bearing with lip seal keeps the lubricant inside the pump. The added lubricant lubricates both the main bearing and the sealing cord. This reduces friction and thereby the temperature of the bearing and the stuffing box.
These pumps are equipped as standard with heating jackets on the front and rear. The special tolerances result in a "rinse" around the rotating parts and bearing area, thus preventing clogging of the pump.
One of the advantages of gear pumps is the characteristic "pull-back" system, which allows inspection and repair without dismantling the pump itself. This significantly reduces maintenance and downtime.
For more information on interesting pumping technologies for a wide variety of industries, please contact our specialists by phone or send your enquiry by email. We will help you avoid costly mistakes when choosing and operating a pump and will be happy to put you in touch with the right manufacturer.
We look forward to working with you!
