Pumping chocolate
Several factors related to chocolate's peculiar mixture of properties need to be considered when it comes to pumping it.
- Chocolate is extremely sensitive to temperature; too hot and it will degenerate or even burn, too cold and it solidifies.
- Chocolate's structure is delicate as the cocoa butter and cocoa solids can easily separate if subjected to high degrees of shear.
- Chocolate can be abrasive.
- Chocolate will coat the internal surfaces and sealing areas of a pump.
- Not all chocolate products are the same and can have different viscosities, structures and may contain additional ingredients such as nuts, fruit and dairy products.
- Many chocolate processes require hygienic certified designs.
Why axflow ?
AxFlow offer a range of Waukesha and Mouvex pumps that are phenomenal for the application of pumping chocolate; with our product ranges being EHEDG, EC and FDA certified.
Over 50 years of experience will ensure you receive the ideal product for you pumping needs.
Our Food & Beverages catalogue provides extensive information on hyegenic pumps that are applicable for pumping applications such as pumping chocolate.
