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Other Names: Animal fat, cold fat, liquid fat, hot fat, lard, hashed fat and ground fat
Viscosity: For liquid fat, hot fat or melted lard, viscosity is water-thin. For hashed fat or ground fat, viscosity is very indefinite, but on the order of 22,000 cPs.
Remarks: Handling fats, both liquid and ground, is most often encountered in packing or food processing plants. Ground pork fat normally presents no problems, but beef fat is much more difficult to handle because of its "dry" nature.
Pump Notes: Cast iron construction is satisfactory. Buna n is satisfactory for ambient temperature applications; Viton® may be required for high temperature applications. Use of a mechanical shaft seal depends on the product pumped. Cold fat applications generally required us of a packed pump.
See also: Fats & Oils, Lard
Viton® is a registered trademark of DuPont Performance Elastomers L.L.C