Viking Pump - Chocolate Pump

Product details

Viking Pump has been a trusted partner in reliability with chocolate and confectionery processors around the world for more than a century. As the world’s leading positive displacement process pump manufacturer, solving difficult liquid transfer problems is what we do. And it doesn’t get more difficult than chocolate, so you can rely on Viking’s experience and expertise.

• Description
• Specifications
• Resources
• Brochures
• Videos

• • Low shear design protects delicate chocolate suspensions
  • Hard materials provide long life on abrasive liquors and chocolates
  • Internal gear principle handles viscosities ranging from thin cocoa butter to thick peanut butter
  • Rotatable casing can locate ports in any of 8 positions for easy piping connections
  • Simple, in-house maintenance
  • Stocking distributors worldwide provide local service and support
  • In-house research lab for prompt liquid performance and endurance testing
  • Vertically integrated product process, from raw materials to finished product,
    meets ISO 9001:2015 quality standards

   

  Viking Pump 1224A-CHC Series™ pumps are designed specifically for handling chocolate and related confectionery processes. These pumps are suitable for low hazard foods like chocolate according to each facility’s HACCP plan. They are not a hygienic design according to 3A or FDA, and are not suitable for services requiring CIP or COP.

  RELIABILITY - 1224A-CHC1 models for chocolate liquids minimize frictional heat at bushings and prevent solids buildup that can cause seizing. The O-Pro™ Barrier Seal is lubricated with clean food-grade grease instead of chocolate, and keeps chocolate out of the bracket while providing superior shaft support; the extra-clearance idler gear and bushing are drilled to ensure flow between the bushing and pin to reduce heat; and flush and suckback grooves on the casing create flow behind the rotor to eliminate buildup. High-strength steel or ductile iron rotors handle high viscosities, and hardened iron bushings and hardened steel shafts minimize wear. There’s no packing to adjust, which eliminates common overtightening problems. 

   LESS PUMP & PART VARIATION The 1224A-CHC2 models for non-chocolate liquids are identical to CHC1, except the casing does not have flush and suckback grooves, for higher efficiency on thin liquids like cocoa butter. This reduces pump and spare part variation, and enables easy conversion from CHC1 to CHC2 and vice versa. Seal kits enable low-cost conversion of existing Viking Universal Seal pumps to the O-Pro™ Barrier Seal.

   FOOD SAFETY - EC1935 COMPLIANT The pumps are constructed of food grade materials and carry the EC1935 mark to limit leaching of harmful substances into food, and are suitable for use on low hazard foods like chocolate, according to your HACCP plan.

  SIMPLE MAINTENANCE O-rings are replaceable with the pump in-place, when configured with spacer couplings allow space to remove the O-Pro™ Barrier Seal. Jack screws in seal kits allow easy O-Pro™ Barrier Seal removal. Proven O-ring sealing technology means low cost seal replacement. Recommended re-greasing interval is every 500 hours of operation.

  O-PRO™ BARRIER SEAL BUSHING The O-Pro™ Barrier Seal combines a bracket bushing and seal gland, with double O-ring seals, to seal chocolate out of the bracket and food grade grease in to provide lubrication for the bracket bushing

  DRILLED IDLER The idler gear features a hardened iron bushing, extra clearances, and holes drilled through to ensure flow between the idler and pin, preventing chocolate from burning

  NAMEPLATE - EC1935 COMPLIANT Pump nameplate features the EC1935 compliant cup and fork symbol to provide assurance of food-compatible materials of construction

• Materials of Construction

  • Casing, Head, Bracket & Idler: Cast Iron (except H/HL idlers powdered metal, Q idler hardened steel)
  • Rotor: Steel (Sizes H, HL, K, LQ, LL, Q); Ductile Iron (Sizes KK, LS, QS)
  • Shaft: Hardened Steel
  • Bracket & Idler Bushings: Hardened cast iron
  • Seals: Food grade gaskets and FDA FKM O-rings
  • Lubricants: Food grade grease
  • Jacketing: Jacketed heads and brackets standard to enable melting chocolate before startup

  Performance

  • Maximum Chocolate Temperature: 225°F / 107°C
  • Maximum Chocolate Differential Pressure: 200 PSI / 14 BAR

   

  CHC1 Model for Cocoa Liquor, All Chocolates, Pastes (≈5,000 to 200,000 cPs)	Max Speed RPM	Ports			CHC2 Model for Cocoa Butter, Oils, Lecithin  (≈1 to 5,000 cPs)	Max Speed RPM
  		Size	Type	Location
  H1224A-CHC1	280	1.5"	NPT	90o	H1224A-CHC2	1000
  H1224A-CHC1	280	2"	Flange	90o	H1224A-CHC2	1000
  HL1224A-CHC1	280	1.5"	NPT	90o	HL1224A-CHC2	1000
  HL1224A-CHC1	280	2"	Flange	90o	HL1224A-CHC2	1000
  K1224A-CHC1	190	2"	NPT	90o	K1224A-CHC2	780
  K1224A-CHC1	190	2"/3"	Flange	90o	K1224A-CHC2	780
  KK1224A-CHC1	190	2"	NPT	90o	KK1224A-CHC2	780
  KK1224A-CHC1	190	2"/3"	Flange	90o	KK1224A-CHC2	780
  LQ1224A-CHC1	125	3"/4"	Flange	90o	LQ1224-CHC2	640
  LL1224A-CHC1	125	3"/4"	Flange	90o	LL1224A-CHC2	520
  LS1224A-CHC1	125	3"/4"	Flange	90o	LS1224A-CHC2	640
  Q1224A-CHC1	100	4"	Flange	90o	Q1224A-CHC2	470
  QS1224A-CHC1	100	*4"/**6"	Flange	*90o/**180o	QS1224A-CHC2	470

• Chocolate Brochure

  O Pro Seal Brochure

• Chocolate Brochure