High viscosity temperature stainless steel chocolate pump

Do you have a chocolate or viscous food product processing plant? Speak directly with a technician about the chocolate pump you are looking for. Call now 051 0910402

High-performance stainless steel chocolate pump

chocolate pump

Self-priming stainless steel gear pumps are ideal for transferring chocolate, spreads, and food products with high viscosity and temperature-sensitive behavior. The goal of our chocolate pump is to maintain a constant flow rate, prevent crystallization, reduce oxidation, and ensure maximum continuity in production, casting, dosing, and recirculation processes.

Each chocolate pump is configured based on actual process data: product viscosity as a function of temperature, required flow rate and head, type of line, hygiene requirements, and cleaning methods. This approach ensures stable transfer without thermal shock and without the risk of burning or accumulation in the internal chambers.

Request specific technical advice for your chocolate lines: we will analyze parameters, critical issues, and production objectives together.

Prefer to talk on the phone? Call 051 0910402.

Applications of the chocolate pump

Stainless steel chocolate pumps are designed to work in all typical stages of food production: melting, maintenance, dosing, and pouring. Thanks to the thermal jacket, it is possible to maintain the product at the ideal temperature, avoiding surface crystallization or internal hardening.

Pumps for melting, dosing, and recirculating chocolate

Designed to ensure continuous and regular flow, even with high viscosity and sensitive temperature variations. Ideal for pouring lines, coating lines, melting tanks, and depositors.

  • Stainless steel body with food-grade finish
  • Heating jacket to maintain the ideal temperature
  • Constant pulsation-free movement
  • Compatibility with pouring and recirculation processes

Compatible products

Thanks to its external gear geometry and low tolerances, the pump easily handles dense, creamy, and heat-sensitive products.

  • Dark chocolate
  • Milk or white chocolate
  • Spreadable creams
  • Ganache and fillings
  • Sugar-oil-based creams

Why the chocolate pump must be precisely sized

Chocolate is a thermally sensitive fluid: a small change in temperature can alter its viscosity, cause crystallization, or compromise the quality of the final product. An incorrectly sized pump can overheat the product, create internal friction, or introduce air into the circuit.

  • Viscosity varies according to temperature
  • Need for constant flow rate in pouring processes
  • Materials suitable for food contact
  • Temperature control via thermal jacket
  • Frequent cleaning requirements and reduced downtime

Key features of chocolate pumps

Designed to withstand continuous cycles and maintain product quality throughout the production process.

  • AISI 316 stainless steel
  • Integrated heating/cooling jacket
  • Quick disassembly for internal cleaning
  • Versions compatible with C.I.P. systems

For technical specifications or questions about compatibility with your system: 051 0910402

Talk to a specialist technician

Each chocolate has a different viscosity curve and requires specific precautions. A phone call with a technician will allow you to immediately understand which pump is best suited to your line and how to avoid problems with temperature, pulsations, or residues in the circuit.

Direct phone number: 051 0910402

For an accurate assessment, you can send us the process data: viscosity, operating temperature, flow rate, head, and system diagram.

Related pages

Overview

Food industry

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FAQ – Frequently asked questions about chocolate pumps

Does the pump heat the chocolate during operation?

The pump is designed to minimize the heat generated by friction. The thermal jacket maintains the temperature without overheating the product.

Can it also be used with creams or fillings?

Yes. The same pump is compatible with spreadable creams, ganache, sugar fillings, and high-viscosity fatty products.

Do you need a dedicated pump for chocolate and another for other products?

It depends on the process. If the line requires frequent product changes, a pump with quick disassembly or C.I.P. provision is recommended.

What is the ideal temperature for handling?

Generally between 40° and 50°C, depending on the recipe. A thermal jacket ensures stability and regular flow.

What information is needed for a quick quote?

Viscosity, temperature, flow rate, head, and cleaning method. With this information, we will immediately provide you with the correct configuration.

Customer reviews

★★★★★ “Exceptional flow stability. No crystallization problems, even during shift changes.” — Confectionery company
★★★★★ “Used for pouring lines: constant flow rate and easy to clean.” — Artisan Chocolate Manufacturer
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