Chocolate pump for confectionery production
In industrial confectionery production, the precise and efficient transfer of chocolate mixtures is crucial. Challenges such as avoiding product burning, reducing energy consumption, and managing viscous materials often arise, necessitating specialized pumping solutions.
Optimal transfer of chocolate products
The MacIntyre Chocolate Pump is a robust solution for the accurate transfer of various chocolate products, including pure chocolate, compound, couverture, praline, truffle, and creme fillings. Made with a cast iron jacketed body and steel impeller, it features interchangeable liners and cast iron and bronze bearings for durability. The pump operates with a bare shaft positive displacement, designed to function at slow speeds to prevent chocolate burning. It supports inlet and outlet sizes of 50mm, 80mm, and 100mm (BS 4504 PN16), and boasts optional features like pump control and jacketed chocolate pipework. Suitable for high-output needs, the system handles vertical pumping above 4 meters or horizontal pumping beyond 100 meters.
Benefits
- Cost-effective for various chocolate products
- Low energy consumption
- Prevents chocolate burning due to slow-speed operation
- Heavy-duty for higher and longer distance pumping
- Interchangeable liners for extended equipment life