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Chocolate pumping has exacting specifications for temperature and sanitary conditions. This article and video introduce Viking Pump’s new chocolate pump.
March 18, 2021
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
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