Cleghorn Waring Pumps - Water Jacketed Chocolate Pump

Applications & Use Cases

• Transferring molten chocolate from melters or temperers to depositors or enrobers.
• Circulating chocolate within a processing line to maintain temperature and consistency.
• Pumping other temperature-sensitive, viscous food products such as caramel, fudge, or glazes.
• Feeding chocolate into moulding machines for confectionery production.

Typical Specifications

Typical capacity

For this class of equipment, flow rates typically range from 500 to 3,000 litres per hour, depending on pump size and chocolate viscosity.

Power supply

Commonly found on units of this type, power requirements are typically 3-phase, 400V, 50Hz, with motor sizes ranging from 0.75kW to 4kW.

Jacket type

This unit features a water jacket, which is typical for precise temperature control of heat-sensitive products like chocolate.

Pump type

Positive displacement pumps, such as rotary lobe or gear pumps, are commonly used for this application due to their ability to handle viscous liquids gently.

Materials of construction

Product contact parts are typically constructed from food-grade stainless steel (e.g., 304 or 316) to ensure hygiene and corrosion resistance.

Temperature control

The water jacket allows for precise temperature regulation, typically maintaining chocolate within a range of 30°C to 50°C.

Frequently Asked Questions

• What maintenance is typically required for a water jacketed chocolate pump?

  Routine maintenance typically involves checking seals and bearings, ensuring the jacket's water circulation system is clean, and regular cleaning of product contact parts. Specifics will depend on the pump's design and operating hours.

• Can this type of pump handle chocolate with inclusions?

• What are the benefits of a water jacketed pump over an electrically heated one?

• Is this pump suitable for continuous operation?

• What kind of pipework connections are typically found on these pumps?