Grote 16L Heated Butter Pump

Applications & Use Cases

• Transferring melted butter or similar viscous, temperature-sensitive products in bakeries and food manufacturing.
• Dispensing heated fats or oils for confectionery production.
• Integrating into automated production lines requiring precise delivery of heated liquid ingredients.
• Handling other temperature-controlled, semi-liquid food ingredients such as shortenings or chocolate compounds.

Typical Specifications

Typical capacity

For this class of equipment, hopper capacities commonly range from 10 to 50 litres, with this unit specifically noted at 16 litres.

Power supply

Units of this type typically require a 3-phase electrical supply for the heating elements and motor, commonly 400V.

Material construction

Equipment for food processing, especially heated units, is typically constructed from food-grade stainless steel for hygiene and durability.

Heating method

Heated pumps commonly utilise electric heating elements within a jacketed hopper to maintain product temperature.

Agitation

Many heated hoppers, like this one, include an agitator to ensure consistent product temperature and prevent scorching or separation.

Discharge mechanism

A discharge screw is a common mechanism for positive displacement and controlled transfer of viscous products.

Mobility

For flexibility in a production environment, units are frequently designed as mobile, often on castors.

Frequently Asked Questions

• What kind of products can this pump handle?

  This type of heated pump is primarily designed for viscous, temperature-sensitive products like melted butter, shortenings, and certain chocolate compounds, ensuring they remain in a liquid state for transfer.

• Is this unit suitable for continuous operation?

• What are the typical maintenance requirements?

• How is the temperature controlled?

• Can this pump be integrated into an existing production line?