Food product pump SLR

electricnormal primingrotary lobe

Pumping chocolate can be a delicate process. For this reason, a number of factors have to be taken into account. Because the viscosity of the fluid can be very high, it is essential to select the appropriate chocolate pumps. We recommend using rotary lobe pumps: in addition to being capable of pumping high-viscosity products efficiently, they are hygienic and easy to clean. Maintaining a constant temperature is very important. Too high a temperature can cause caramelisation of the product, whereas too low a temperature can lead to solidification or crystalisation, resulting in a reduced flow and the corresponding loss in efficiency and /or equipment damage. This could even cause the pump to become completely blocked. To maintain the temperature of the chocolate and avoid it solidifying inside the pump we recommend fitting a heating jacket to the front cover and/or to the pump body. Guaranteeing that the product is contained within a well-sealed pump is particularly important. For chocolate pumping applications, we offer various options: a. Lip seal: the most economical option: maximum working pressure of 4 bar. Only recommended for very fluid and relatively non-abrasive chocolates, otherwise the useful life of the seals could be very short. b. Lip seal with automatic or manual lubricator: maximum working pressure of 4 bar. c. Mechanical seal with quench and automatic or manual lubricator: maximum working pressure of 4 bar. It consists of single mechanical seals (SiC/SiC/Viton) with lip seal in the rear chamber. d. Double mechanical seal with automatic lubricator: maximum working pressure limit depends on the pump model.