Viking Pump’s new generation of pumps (sizes H-QS in steel and stainless steel) offer a wide array of benefits that the previous alloy pumps could not, particularly in the area of sealing flexibility. These new pumps increase the number of sealing options possible in one pump, while at the same time reducing cost and lead times.
Unlike food processors who primarily use centrifugal pumps, chocolate and confectionery processors have two main preferences for handling viscous liquors, chocolates, sugars and other confectionery liquids: Rotary Lobe / Circumferential Piston (CP) pumps and Internal Gear Pumps. These Positive Displacement-type pumps are chosen due to various reasons. But which is best?
High fructose corn syrup is a product of hydrolyzed corn starch and is made up of varying ratios of glucose and fructose. High fructose corn syrup has many desirable traits - including serving as a sweetener and humectant in baking applications. When baking breads, buns, rolls, and yeast raised donuts, it ferments directly without the need for sugar inversion - the chemical conversion of saccharose into glucose and fructose. The cast iron 1224A Series™ features Viking Pump's O-Pro® Barrier seal - which prevents leakage.
Les résines peuvent être utilisées dans de nombreux produits tels que les polyuréthanes, les époxydes et autres adhésifs.
La série 1124A™ est en fonte et dispose du joint d'étanchéité O-Pro® de Viking Pump, qui résiste aux abrasifs. La série 1124A™ a de faibles capacités de cisaillement et une capacité allant jusqu'à 400 gallons par minute.
La série 4624B™ est également en fonte avec des matériaux trempés standard et de nombreuses options d'étanchéité différentes. Cette série a une capacité allant jusqu'à 180 gallons par minute.
With Viking pumps the answer is usually “yes,” but before you turn that “reverse” switch on your pump’s motor starter or variable frequency drive, there are a number of things to consider, which are discussed here
With Viking pumps the answer is usually “yes,” but before you turn that “reverse” switch on your pump’s motor starter or variable frequency drive, there are a number of things to consider, which are discussed here.
Like any job, you need the proper tools to do it well – and the same is true for repairing or servicing positive displacement gear pumps. Below are helpful hand tools that Viking's pump experts recommend having ready for… read more.
Viscosity is a measure of a liquid’s resistance to flow. And you don’t need to work in a laboratory to observe this. Anyone who’s spent any time in the kitchen has observed a variety of liquids with a wide variety of viscosities.
Inks, especially those used in flexible packaging, are shear-sensitive and can have many variables that may lead to abrasive wear or chemical compatibility concerns. Some of these include the use of solvents, waxes, or surfactants and the possibility of semi-solid resin particles and pigment load concentration. 4624B Series™ pumps are cast iron with abrasive resistant sealing options and low shear capabilities. They have capacities up to 180 gallons per minute. 4127C Series™ pumps are 316 stainless-steel with high viscosity and abrasive resistant sealing options.
Greases are commonly referred to as lubricating, automotive, or bearing grease. They are generally a mixture of mineral oil with one or more metallic soaps like sodium or calcium. The texture of grease may be smooth and buttery or even fibrous or rubbery. The viscosity of greases range greatly. They are also extremely shear sensitive. Typically, flow is aided by a follower-plate on the supply tank to help maintain positive pressure on the suction side of the pump. The cast iron 1124A Series™ features Viking's O-Pro® Barrier seal - which minimizes leakage.
Out of all of the applications where you can find a Viking pump, chocolate may be the most delicious. Viking pumps are the pump of choice for the processing, transfer, and recirculation of chocolate. The chocolate production process can be simply described with these steps: cacao beans are roasted and ground, then mixed with oils into a semi-liquid. This early stage is known as "bitter" chocolate. From here, sugar can be added to make "sweet" chocolate - milk can be added for "milk" chocolate - and if the chocolate has been thinned down is called chocolate liquor.
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