What makes chocolate difficult to pump
It must be heated before start-up and kept at temperature through the whole pumping chamber, seal area included.
The pump is sized at the coldest working temperature and turns slowly, so the gear teeth fill completely.
Hygienic design, stainless steel wetted parts, no hold-up zones and quick stripping for cleaning.
Low speed and a smooth, pulse-free flow protect the structure of the product.
How we build the pump for chocolate
| Recommended series | FX · CR · NAV |
|---|---|
| Flow range of these series | 9.2 – 4,292 l/min (0.55 – 258 m³/h) |
| Body material | Stainless steel machined from solid (FX) for hygienic duty |
| Heating | Required — CR jacket on thermal oil, steam or superheated water; hot-spot kit without boiler; or electric cartridges in the body |
| Speed | Low speed: a larger pump turning slowly, often with a gear motor or inverter |
| Shaft seals | Selected for the working temperature, in the heated zone |
| Connections | NAV: flanged DN 40 – DN 125 PN 16 |
Keep the jacket on, all the time
Chocolate that cools in the pump overnight sets like a brake. The jacket is not only for running: it is what lets you start the next morning. We size the jacket circuit to keep the whole pumping chamber, including the seal area, at the same temperature as the line.
Where chocolate pumps work
Applications: Chocolate factories (refiner to conche, conche to storage, storage to moulding), bakery coating lines, ice-cream coating, chocolate tank trucks.
Typical markets: Côte d'Ivoire, Ghana, Nigeria, Cameroon, Egypt, Turkey, India, Indonesia, Malaysia, Philippines, Brazil, Ecuador, Mexico. For these sites we size for local conditions: the coldest night temperature, 50 or 60 Hz power, heating available on site and spare parts that can be kept in stock locally.
Recommended pump series
Data we need to size your chocolate pump
- Product name, producer or data sheet of the chocolate
- Viscosity at the pumping temperature, and the lowest temperature on site
- Flow rate required (l/min, m³/h or bbl/h)
- Discharge pressure, or line length, diameter and height
- Suction: tank, line length and diameter, liquid level
- Heating available on site: steam, thermal oil, hot water or electricity only
- Hygiene requirements and cleaning method (manual strip or CIP)
- Power supply: voltage and 50 or 60 Hz
Frequently asked questions
Which gear pump do you recommend for chocolate?
We normally propose the FX, CR or NAV Series. The FX is hygienic, machined from solid stainless steel, quick to strip and CIP-ready. The final model depends on flow, viscosity at temperature and suction, and is confirmed by our technical office.
Does a pump for chocolate need heating?
Yes. Without heat the product sets in the chamber and the pump cannot start. We use the CR jacket on the plant heating circuit, the hot-spot kit where there is no boiler, or electric cartridges in the body.
Will the pump damage the chocolate?
Not if it is sized correctly. A gear pump at low speed moves the product as a gentle positive displacement flow, with far less shear than a high-speed centrifugal pump.
Do you supply pumps outside Italy?
Yes. The pumps are built in our Bologna workshop and quoted for export. Write your country in the form and we will size the pump for your power supply (50 or 60 Hz) and site conditions.
This page also covers: Dark chocolate.