CHOCOLATE PROCESS MAP
Viking pumps are used in processing chocolate (bean to bulk), making confections (bulk to bar), and plants that do both (bean to bar). Whether it’s loading or unloading tanker trucks, transferring materials from one process to another, or recirculating dark, milk or white chocolate in an enrobing machine, Viking does it all. Typical applications are shown on the process map to the right.
THE VIKING PUMP SOLUTION
Internal Gear Pumping Principle – How It Works
Viking Pump invented the internal gear pumping principle more than a century ago. The pump rotor (outer gear) is mounted to the shaft and rotates at slow speeds, turning the idler (inner) gear on the idler pin, mounted on the pump head. The gears open large voids between their teeth as they turn, creating low pressure zones that enable atmospheric pressure to flow chocolate in. As the gears re-mesh, the voids collapse and chocolate flows out the discharge port. Flow rate is directly proportional to speed, so variable speed drives can provide precise process control. Direction of flow is reversible, to strip material from the line after pumping.
Double O-Pro™ Seal vs. Packing
We have listened to customers and evolved our offering to provide a seal that reduces loss of product due to leakage.
|CHC1 Model for Cocoa Liquor, All Chocolates, Pastes (≈5,000 to 200,000 cPs)||Max Speed (RPM)||Ports (Size)||Ports (Type)||Ports (Location)||CHC2 Model for Cocoa Butter, Oils, Lecithin (≈1 to 5,000 cPs)||Max Speed (RPM)|
|K224A-CHC1||190||2″ / 3″||Flange||90°||K224A-CHC2||780|
|KK224A-CHC1||190||2″ / 3″||Flange||90°||KK224A-CHC2||780|
|LQ224A-CHC1||125||3″ / 4″||Flange||90°||LQ224A-CHC2||640|
|LL224A-CHC1||125||3″ / 4″||Flange||90°||LL224A-CHC2||520|
|LS224A-CHC1||125||3″ / 4″||Flange||90°||LS224A-CHC2||640|