Chocolate and Confectionery Pumps

Viking Pumps have been pumping chocolate and confectionery around the world for more than a century. Chocolate pumping has many difficulties and Viking Pump has developed many unique pump designs for each type of chocolate liquid. For example:

• Hardened parts to minimize wear by abrasive cocoa liquor
• Extra clearances and drilled idler gears to prevent caramelization of white chocolate
• Grooves to promote flow behind the rotor to prevent solids build upon sugar-free chocolate
• Special seals for cocoa butter and fats

Customers then wanted one pump to do it all. So, Viking Pump incorporated all of those features, and more, into the 1224A-CHC Series chocolate pumps.  This enables standardization of pumps and spares throughout the plant.

Whether the task is to transfer cocoa mass from a ball mill across the plant to a blending tank or to recirculate yogurt coating in a closed loop to feed a series of panners, or to continuously recirculate tempered milk chocolate from an enrobing machines sump to the feed trough, or other processing tasks, Viking’s gentle, reliable pumps will improve your chocolate production.

Viking Pump 1224A-CHC1 models for chocolate liquids

• minimize frictional heat at bushings and prevent solids buildup that can cause seizing
• O-Pro™ Barrier Seal is lubricated with clean food-grade grease instead of chocolate
• seals keep chocolate out of the bracket while providing superior shaft support
• extra-clearance idler gear and bushing are drilled to ensure flow between the bushing and pin to reduce heat
• flush and suck-back grooves on the casing create flow behind the rotor to eliminate buildup
• high-strength steel or ductile iron rotors handle high viscosities
• hardened iron bushings and hardened steel shafts minimize wear
• no packing to adjust, which eliminates common overtightening problems

Download Chocolate Pumps Brochure

Watch Viking Pump Chocolate & Confectionary Solutions Video

[1] Information Source:  Viking Pump