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.
Packed pump at right leaking cocoa butter, O-Pro™ sealed pump at left with no 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|
The Viking Pump Advantage
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.
- Low shear design protects delicate chocolate suspensions
- Hard materials provide long life on abrasive liquors and chocolates
- Internal gear principle handles viscosities ranging from thin cocoa butter to thick peanut butter
- Rotatable casing can locate ports in any of 8 positions for easy piping connections
- Simple, in-house maintenance
- Stocking distributors worldwide provide local service and support
- In-house research lab for prompt liquid performance and endurance testing
- Vertically integrated product process, from raw materials to finished product,
meets ISO 9001:2015 quality standards