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Chocolate & Confectionary Process: Simplified Flow
Viking pumps are used in the manufacturing process (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 chocolate, milk chocolate, or white chocolate in an enrobing machine, Viking does it all. Typical applications for our product are shown on the process map and include transferring product between the following processes:
- Ingredient loading / unloading
- Transfer between storage tanks
- Tempering process
- Enrobing
- Depositing
- Cocoa mass milling
Viking Pump has been a trusted partner in reliability with chocolate and confectionery processors around the world for more than a century. As the world’s leading positive displacement process pump manufacturer, solving difficult liquid transfer problems is what we do. And it doesn’t get more difficult than chocolate, so you can rely on Viking’s experience and expertise.
Viking has worked closely with processors to overcome the many difficulties of pumping chocolate and developed hundreds of different, unique pump designs for each different chocolate liquid. For example:
- Hardened parts to minimize wear by abrasive cocoa liquor
- Extra clearances and drilled idler gears to prevent caramelization of white chocolate
- Grooves to promote flow behind the rotor to prevent solids buildup on sugar-free chocolate
- Special seals for cocoa butter and fats
Customers, however, told us they wanted ONE pump to do it all. So we incorporated all of those features, and more, into our 1224A-CHC Series chocolate pumps to enable standardization of pumps and spares throughout the plant.
Whether the task is to transfer cocoa mass from a ball mill across the plant to a blending tank, or to recirculate yogurt coating in a closed loop to feed a series of panners, or to continuously recirculate tempered milk chocolate from an enrobing machine’s sump to the feed trough, or a hundred other possibilities, Viking’s gentle, reliable pumps will improve your operational efficiency.
CHOCOLATE MAKERS TRUST VIKING PUMP®
The 1224A-CHC Series™ cast iron internal gear pump is designed with chocolate in mind. With a Double O-Ring seal, this chocolate pump is instrumental in leak-free pumping. Some other applications include Cocoa Liquor, all Chocolates and Pastes (CHC1 models) and Cocoa Butter, Oils, Lecithin (CHC2 Models). It can handle up to 400 GPM (0.2 to 90 m³/h).
Features & Benefits
- Leak Prevention with O-Pro® Barrier seal
- Reliability built to prevent solids buildup that prevents seizing
- Food Safety- EC1935 Compliant
- Simple Maintenance
Specifications
| CHC1 Models | Max RPM | Capacity at listed pressure, 10,000 cPs, 1.25 SG (GPM) | Capacity at listed pressure, 10,000 cPs, 1.25 SG (LPM) | Capacity at listed pressure, 10,000 cPs, 1.25 SG (TPH) | Capacity at listed pressure, 10,000 cPs, 1.25 SG (PSI) | Ports (Size) | Ports (Type) | Ports (Loc) |
|---|---|---|---|---|---|---|---|---|
| H1224A-CHC1 | 280 | 2 | 8 | 0.62 | 50 | 1.5" | NPT | 90° |
| H1224A-CHC1 | 280 | 2 | 8 | 0.62 | 50 | 2" | Flange | 90° |
| HL1224A-CHC1 | 280 | 4 | 15 | 1.2 | 50 | 1.5" | NPT | 90° |
| HL1224A-CHC1 | 280 | 4 | 15 | 1.2 | 50 | 2" | Flange | 90° |
| K1224A-CHC1 | 190 | 17 | 64 | 5.3 | 100 | 2" | NPT | 90° |
| K1224A-CHC1 | 190 | 17 | 64 | 5.3 | 100 | 2" | Flange | 90° |
| K1224A-CHC1 | 190 | 17 | 64 | 5.3 | 100 | 3" | Flange | 90° |
| KK1224A-CHC1 | 190 | 23 | 87 | 7.2 | 100 | 2" | NPT | 90° |
| KK1224A-CHC1 | 190 | 23 | 87 | 7.2 | 100 | 2" | Flange | 90° |
| KK1224A-CHC1 | 190 | 23 | 87 | 7.2 | 100 | 3" | Flange | 90° |
| LQ1224A-CHC1 | 125 | 25 | 95 | 7.8 | 100 | 3" | Flange | 90° |
| LQ1224A-CHC1 | 125 | 25 | 95 | 7.8 | 100 | 4" | Flange | 90° |
| LL1224A-CHC1 | 125 | 32 | 121 | 10 | 100 | 3" | Flange | 90° |
| LL1224A-CHC1 | 125 | 323 | 121 | 10 | 100 | 4" | Flange | 90° |
| LS1224A-CHC1 | 125 | 37 | 140 | 11.5 | 100 | 3" | Flange | 90° |
| LS1224A-CHC1 | 125 | 37 | 140 | 11.5 | 100 | 4" | Flange | 90° |
| Q1224A-CHC1 | 100 | 54 | 204 | 16.9 | 100 | 4" | Flange | 90° |
| QS1224A-CHC1 | 100 | 78 | 295 | 24.4 | 100 | 6" | Flange | 180° |
Specifications
| CHC2 Models | Max RPM | Capacity at listed pressure, 30 cPs, 0.9 SG (GPM) | Capacity at listed pressure, 30 cPs, 0.9 SG (LPM) | Capacity at listed pressure, 30 cPs, 0.9 SG (TPH) | Capacity at listed pressure, 30 cPs, 0.9 SG (PSI) | Port (Size) | Port (Type) | Port (Loc) |
|---|---|---|---|---|---|---|---|---|
| H1224A-CHC2 | 1000 | 7.9 | 30 | 1.7 | 100 | 1.5" | NPT | 90° |
| H1224A-CHC2 | 1000 | 7.9 | 30 | 1.7 | 100 | 2" | Flange | 90° |
| HL1224A-CHC2 | 1000 | 16.6 | 62 | 3.7 | 100 | 1.5" | NPT | 90° |
| HL1224A-CHC2 | 1000 | 16.6 | 62 | 3.7 | 100 | 2" | Flange | 90° |
| K1224A-CHC2 | 780 | 74 | 280 | 16.6 | 100 | 2" | NPT | 90° |
| K1224A-CHC2 | 780 | 74 | 280 | 16.6 | 100 | 2" | Flange | 90° |
| K1224A-CHC2 | 780 | 74 | 280 | 16.6 | 100 | 3" | Flange | 90° |
| KK1224A-CHC2 | 780 | 100 | 378 | 22.5 | 100 | 2" | NPT | 90° |
| KK1224A-CHC2 | 780 | 100 | 378 | 22.5 | 100 | 2" | Flange | 90° |
| KK1224A-CHC2 | 780 | 100 | 378 | 22.5 | 100 | 3" | Flange | 90° |
| LQ1224-CHC2 | 640 | 141 | 533 | 31.7 | 100 | 3" | Flange | 90° |
The 1227A-CHC Series™ stainless steel internal gear pump with O-Pro® Seal technology is the perfect solution for chocolate, cocoa liquor, all chocolates and pastes, and more due to it's reliable sealing and easy maintenance. It can handle flows from 6 to 320 GPM (1.4 to 73 m³/h).
Features & Benefits
- 316 stainless steel construction for process fluid compatibility
- O-Pro® Barrier provides a robust sealing solution for many markets
- O-Pro® Barrier rebuildable design offers minimal downtime and low cost
- Integral jacketed chambers in bracket and head allow pumps to maintain constant temperature and consistent product flow
Specifications
| CHC1 Models | Max RPM | Capacity at listed pressure, 10,000 cPs, 1.25 SG (GPM) | Capacity at listed pressure, 10,000 cPs, 1.25 SG (LPM) | Capacity at listed pressure, 10,000 cPs, 1.25 SG (TPH) | Capacity at listed pressure, 10,000 cPs, 1.25 SG (PSI) | Ports (Size) | Ports (Type) | Ports (Loc) |
|---|---|---|---|---|---|---|---|---|
| H1227A-CHC1 | 280 | 2 | 8 | 0.62 | 50 | 2" | Flange | 90° |
| HL1227A-CHC1 | 280 | 4 | 15 | 1.2 | 50 | 2" | Flange | 90° |
| K1227A-CHC1 | 190 | 17 | 64 | 5.3 | 100 | 3" | Flange | 90° |
| KK1227A-CHC1 | 190 | 23 | 87 | 7.2 | 100 | 3" | Flange | 90° |
| LQ1227A-CHC1 | 125 | 25 | 95 | 7.8 | 100 | 4" | Flange | 90° |
| LL1227A-CHC1 | 125 | 323 | 121 | 10 | 100 | 4" | Flange | 90° |
| LS1227A-CHC1 | 125 | 37 | 140 | 11.5 | 100 | 4" | Flange | 90° |
| Q1227A-CHC1 | 100 | 54 | 204 | 16.9 | 100 | 4" | Flange | 90° |
| QS1227A-CHC1 | 100 | 78 | 295 | 24.4 | 100 | 6" | Flange | 180° |
VIKING CHOCOLATE PUMP INNOVATION
Designed specifically for chocolate and confectionary liquids, our chocolate pumps offer:
LEAK PREVENTION
Our patented back pull-out O-Pro® Barrier Seal with double O-ring seals prevents leakage of chocolate or cocoa butter along the shaft, for increased plant hygiene, reduced slip and fall hazard.
RELIABILITY
1224A-CHC1 models for chocolate liquids minimize frictional heat at bushings and prevent solids buildup that can cause seizing. The O-Pro® Barrier Seal is lubricated with clean food-grade grease instead of chocolate, and keeps chocolate out of the bracket while providing superior shaft support; the extra-clearance idler gear and bushing are drilled to ensure flow between the bushing and pin to reduce heat; and flush and suckback grooves on the casing create flow behind the rotor to eliminate buildup. High-strength steel or ductile iron rotors handle high viscosities, and hardened iron bushings and hardened steel shafts minimize wear. There’s no packing to adjust, which eliminates common overtightening problems.
LESS PUMP & PART VARIATION
The 1224A-CHC2 models for non-chocolate liquids are identical to CHC1, except the casing does not have flush and suckback grooves, for higher efficiency on thin liquids like cocoa butter. This reduces pump and spare part variation, and enables easy conversion from CHC1 to CHC2 and vice versa. Seal kits enable low-cost conversion of existing Viking Universal Seal pumps to the O-Pro® Barrier Seal.
FOOD SAFETY - EC1935 COMPLIANT
The pumps are constructed of food grade materials and carry the EC1935 mark to limit leaching of harmful substances into food, and are suitable for use on low hazard foods like chocolate, according to your HACCP plan.
SIMPLE MAINTENANCE
O-rings are replaceable with the pump in-place, when configured with spacer couplings allow space to remove the O-Pro® Barrier Seal. Jack screws in seal kits allow easy O-Pro® Barrier Seal removal. Proven O-ring sealing technology means low cost seal replacement. Recommended re-greasing interval is every 500 hours of operation.
Speak to an Expert
Our team of experts is ready to help you with your chocolate pumping challenges.
Viking has worked closely with processors to overcome the many difficulties of pumping chocolate and developed solutions for each unique chocolate liquid.
- Hardened parts to minimize wear by abrasive cocoa liquor
- Extra clearances and drilled idler gears to prevent caramelization of white chocolate
- Grooves to promote flow behind the rotor to prevent solids buildup on sugar-free chocolate
- Special seals for cocoa butter and fats
- Jacketed for smoother startups
- Cast iron and stainless steel material options
How can we help YOU?
With over 110 years of experience providing positive displacement pumping solutions, Viking Pump has a rich, lengthy history of providing engineered solutions for tough applications. We have dedicated sales and field support specialists who are supported by a team of customer service representatives and engineers. Our knowledgeable team of application engineers available to help with product selection and technical support. USA based company with vertically integrated manufacturing facility.
ALL PUMPS FACTORY TESTED
Our state-of-the-art testing equipment is used to confirm performance prior to shipments. Our world-class lab gives Viking Pump the ability to test our pump designs across a range of relevant variables.
TEST LAB
Our world-class lab gives Viking the ability to test its glycol pump designs across a range of relevant variables.
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