Cacao beans are roasted, ground up, and mixed with oils to get a semi-liquid which is the beginning point in the making of chocolate. Early stage chocolate is known as bitter chocolate. Add sugar and it is known as sweet chocolate. Add milk for milk chocolate. If the chocolate has been thinned down it is chocolate liquor. It can be diluted with fats like palm nut or coconut oils,Because chocolate is high viscous, it must be transferred using a low speed pump Suggest pump: NYP type High viscosity internal gear pump
Chocolate pump best practice We recommend the following best practices to follow when specifying and operating internal gear pumps, in order to optimally handle any type of chocolate product:
Cast iron is typically the external material of choice for pumps used in chocolate applications, since any metal particles are easily removed by magnetic separators. Due to the tendency of chocolate to solidify when it cools, a jacketed pump is ideal. Ductile iron or steel rotors are used to handle chocolate’s high viscosity.
Hard bushings should be used due to the presence of abrasive particles in the chocolate. If hard bracket bushings are used, the shaft should be of a hardened material, as well.
Food grade (PTFE) packing is preferable in pumps fabricated specifically for processing chocolate and other edible products, as it uses FDA-compliant fibers and lubricants. O-ring seal and mechanical seal options are also available to eliminate the leakage needed to cool and lubricate packing.
Slow moving liquid, like chocolate, under pressure will tend to pool behind the rotor and can potentially solidify. To prevent product stagnation behind the rotor, grooves can be used to create an internal circulation path for the liquid.
No internal relief valve! An internal relief valve is not recommended for chocolate due to its tendency to solidify. During normal operation, there is always some liquid in the relief valve. Stagnant chocolate can set up in the valve and prevent it from opening and performing properly. An external valve or other type of over-pressure protection helps alleviate this problem.
Discharge pressure should be kept as low as possible due to abrasives, cocoa butter, and other solid contents of the chocolate. Pressure on the discharge side of the pump should not exceed 100 PSI. Higher pressures will press out more of the cocoa butter and could damage the final product. At higher pressures, the bracket bushing may not receive adequate lubrication. If this area is not well lubricated, the pump can lock up. Pump speed/RPM is one of the most important considerations in the successful handling of chocolate. At higher speeds, it is less likely that fresh liquid will reach the area between the idler bushing and pin
