Chocolate pumps transfer chocolate during various steps in the invention process, including milling, blending, refining, smoothing, tempering, depositing, and packaging. As the high thickness and shear receptive substances, the ingredients used to make chocolate are perhaps some of the most challenging food materials to the Chocolate pump. Ingredients such as cocoa butter, sugar, and milk all have diverse viscosities and solids content, requiring a pump that provides sufficient flexibility to handle the chocolate pumping process.
The Chocolate pump process presents several challenges, counting maintaining the right flow rate and temperature to put off pumping issues. Because chocolate is a lofty viscosity substance, it requires a Chocolate pump with a low release pressure to handle cocoa butter, sugar, and other solids or abrasive ingredients. The force also requests to be adequate to keep the chocolate moving to prevent pooling and solidification that leads to blockage.
If the Chocolate pump operates too quickly it can cause the cocoa lard and solids to separate, foremost to the chocolate burning. Another factor that gives to blockages is temperature. High temperatures can change the reliability of chocolate and cause it to congeal, which increases friction in the Chocolate pump and increases the chance of blockage.
This Chocolate pump is made and design using factory tested material in line with national as well as the international standard. Our offered Chocolate pump is appreciated for its superb quality and durable finish. Our Chocolate pump is very efficient and has hassle-free working conditions. We never compromise with the quality of the Chocolate pump, thus our quality expert conducts a strict quality examination on this Chocolate pump at our modern unit.