Temperature control is one of the most important parameters in chocolate production – and one that Grundfos truly excels in. Backed by decades of experience, our dedicated pumps ensure that the exact right temperature for tempering the chocolate can be maintained throughout the various process steps. Also, flavourings are carefully preserved by the hot water temperature control carried out by centrifugal pumps.
Another significant challenge when it comes to manufacturing chocolate is the high content of sugar. The pumps must be able to handle this critical ingredient, which may crystallise, and in turn damage the pump, if exposed to oxygen. For this reason, Grundfos pumps come with a specially designed double shaft seal or an O-ring seal, efficiently withstanding the development of crystallines and promising longer life.
Because of the high viscosity of the media a lobe pump is the obvious choice in chocolate production – not least because it comes with the added bonus of being able to dose syrup and other ingredients in the mixing process.
All Grundfos pumps for chocolate production are available in stainless steel and cast iron. The sanitary pumps in stainless steel offer not only highly hygienic processes, but are also corrosion-resistant and easier to clean. And this significantly prolongs the life of the pumps.
|Abrasive particles reduce the life of the pump.||Grundfos' double shaft seal efficiently prevents any wear on the pump caused by abrasive particles, such as sugar.|
|The chocolate mass must be fluid throughout the process.||Grundfos offers heating jackets and tracing to ensure that the temperature is exactly right at all times.|