The RTP® Series rotary lobe pump was designed specifically for the hygienic stainless steel road tanker industry. It's the perfect solution for transferring high fructose corn syrup, chocolate, dairy, and more. The RTP® can handle flows up to 338 GPM (76.8 m³/h).
Features & Benefits
Cleanability
- The simple design behind the rotor makes strip cleaning easy and fast
- Choose the cleaning process that fits your needs: COP (Clean Out of Place) or CIP (Clean In Place)
Ease of Maintenance
- Innovative front loading seal design enables quick inspection and easy servicing
- Sealed gearcase with long-life lubrication eliminates oil inspection and filling
- Easy to service design requires no special tools for disassembly and eliminates need for end clearance adjustments
Performance
- Easily handles higher viscosity liquids with improved pressure capabilities for faster unloading
- Excellent displacement/weight ratios, meaning more in the tank & less in the cabinet
- Precision helical gears, rotors & shaft design, with optimized bearing position, minimize overhung load – extending seal & bearing life
Capacity
0 to 338 GPM
0 to 76.8 m³/h
Viscosity
0 to 910,000 SSU
0 to 200,000 cSt
Pressure
0 to 174 PSI
0 to 12 Bar
Temperature
0 to 300 °F
0 to 150 °C
Options
Porting
Drives
Mounting
Sealing
Specifications
Model | Standard Port Size | Nominal Pump Rating (GPM) | Nominal Pump Rating (m³/h) | Maximum RPM | Maximum Pressure PSI | Maximum Pressure BAR |
---|---|---|---|---|---|---|
RTP20 | 2" or 3" | 264 | 60 | 1,000 | 145 | 10 |
RTP30 | 3" or 4" | 338 | 76.8 | 1,000 | 174 | 12 |
Photos
Videos

High Fructose Corn Syrup (HFCS)
High Fructose Corn Syrup (HFCS) is usually followed by the percentage of fructose in the liquid, ranging from 42 to 55%. It is most commonly used in soft drinks, jams, and jellies as a sweetener. Temperature regulation is relevant because discoloration of the liquid could occur at elevated temperatures.

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.