Savage Brothers - Chocolate Pump

Applications & Use Cases

• Transferring molten chocolate from melters or temperers to depositors or enrobers.
• Circulating chocolate within tempering systems to maintain consistent temperature and viscosity.
• Metering precise quantities of chocolate for moulding or coating applications.
• Moving other viscous food products such as caramels, fudges, or fruit purees.

Typical Specifications

Typical capacity

For this class of equipment, flow rates typically range from 50 kg/hr to several tonnes/hr, depending on pump size and motor power.

Power supply

Commonly found on units of this type is a 3-phase electrical supply, typically 400V, 50Hz, with varying motor power from 0.75 kW to 5.5 kW.

Pump type

Positive displacement pumps, such as rotary lobe or gear pumps, are typically used for chocolate due to their gentle handling and consistent flow.

Temperature control

Units often feature a heated jacket or trace heating to maintain chocolate in a molten state and prevent solidification.

Materials of construction

Food-grade stainless steel (e.g., 304 or 316) is typically used for all product contact parts to ensure hygiene and corrosion resistance.

Inlet/outlet connections

Commonly, these are hygienic clamp (e.g., Tri-Clamp) or flanged connections, with sizes typically ranging from DN40 to DN100.

Frequently Asked Questions

• What maintenance is typically required for a chocolate pump?

  Regular cleaning, inspection of seals and gaskets, and lubrication of bearings are typically required. The pump head may need to be disassembled periodically for thorough cleaning.

• Can this pump handle chocolate with inclusions?

• Is a heated jacket essential for a chocolate pump?

• What is the typical lifespan of a chocolate pump?

• Are spare parts readily available for Savage Brothers pumps?