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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
Photos
Videos
Chocolate
Cacao beans are roasted, ground up, and mixed with oils to get a semi-liquid which is the beginning point in the making of chocolate. Early stage chocolate is known as bitter chocolate. Add sugar and it is known as sweet chocolate. Add milk for milk chocolate. If the chocolate has been thinned down it is chocolate liquor. It can be diluted with fats like palm nut or coconut oils.
Molasses
Molasses is defined as the syrupy mother liquor left after sucrose has been removed from the cane juice by concentration. If only one crop of crystals had been removed, it is called First Molasses. If the second crop has been removed, the product is termed Second Molasses, and so on. When no more cane sugar can be extracted it is called Final Molasses or Black Strap Molasses.
