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Chocolate

Chocolate is a surprisngly difficult substance to pump due to a unique combination of properties.

Pumping Chocolate - Not An Easy Job

An Overview of AxFlow's Approach to pump chocolate products

read more about 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.
Series 4
Series

Waukesha TS

High performance hygienic twin screw pumps for flows up to 277 m3/hr and 25 bar pressures

Waukesha TS
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Series

Waukesha Universal 3 Series

Hygienic ECP pumps CIP and aseptic applications flows up to 102 m3/hr pressures to 34.5 bar

Waukesha Universal 3 Series
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Series

Waukesha Universal 1 Series

Sanitary ECP pumps with lip seals suitable for COP and flows to 102 m3/hr pressures to 13.8 bar

Waukesha Universal 1 Series
Read More About Waukesha Universal 1 Series
Series

Mouvex P Series

Designed to transfer chocolate related products for flows up to 110 m3/hr and 12 bar pressure

Mouvex P Series
Read More About Mouvex P Series
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