Chocolate Pump Factory Pump Usage Professional4 months ago - Services - Chinatown - 8 views
Not following Chocolate Pump Factory general guidelines for pumping chocolate
There are some basic guidelines to follow when smoking chocolate. These include:
Adjust the gap (usually extra)
Maximum Rotor Rim Speed 250
Aim to keep the exhaust pressure at half of 100psi max or less
The casing is flushed or sucked back (holes or grooves) to move the liquid behind the rotor (in our experience this helps reduce chocolate burning and keeps it liquid)
Failure to follow these guidelines can result in pump failure, premature wear of components (idler pins, bushings, and sometimes crescent or rotor gears), and damage to mechanical seals (if used).
Chocolate is one of the most difficult liquids to transfer in food production. Due to its changing and shear-sensitive nature, it must be handled with great care. If you're struggling with chocolate consistency and quality, ask an engineer experienced in the subject. They will be able to help you make changes to increase production and reduce chocolate-induced headaches.
For more product-related information, please click: Automatic Chocolate Production Line Factory