Viking Chocolate Pump
Chocolate pumps for pumping cocoa and cocoa butter for chocolate production
+
Key specifications
- Flows up to 91 m³/h
- Pressure up to 14 bar
Description
Viking's internal gear pumps can be used in almost all areas of chocolate production.
To further increase the service life of the pumps and to ensure that the chocolate is conveyed even more gently, Viking has developed two special types of pumps. The CHC1 models are especially suitable for chocolate, cocoa masses and creams. The CHC2 models are used for low-viscosity media such as cocoa butter, oils and lecithins.
Both models are characterized by freedom from leaks with a double O-ring seal, integrated heating jacket, flushing lines and holes on the follower to ensure better flushing and to prevent heat build-up and caramelization on the bearings.
Construction
Materials
Cast Iron, Steel
Seal
O-Ring
Performance
Max. capacity
91 m³/h
Max. diff. press.
14 bar
Max. temperature
107 Celsius
Max. viscosity
440000 cSt
Min. capacity
0.5 m³/h
Min. temperature
-50 Celsius
Max. head
140 m
Min. viscosity
1 cSt
Certificates
ATEX Certificate
CE Marking
EC 1935/2004
