Why hazelnut cream is hard to pump
Hazelnut paste and hazelnut spreads contain no water. They are fat, sugar and finely ground nuts, and their viscosity rises sharply when the product cools. On standing the oil tends to separate, so tanks are often kept stirred and warm.
A centrifugal pump cannot cope with a product like this. A positive displacement gear pump moves a fixed volume per revolution and keeps its flow rate whatever the consistency.
FX series: hazelnut cream pump machined from solid stainless steel
The FX series is made entirely of stainless steel machined from solid and was designed for food products, creams and chocolate included. A heating jacket is available to hold the cream at the temperature at which it flows. Six models, FX 20 to FX 170, give theoretical flow rates from 19.4 to 247.1 l/min.
Cleaning and allergen changeovers
Hazelnut is an allergen. If the same line later carries a nut-free product, every trace has to go. The FX pump can be dismantled completely in a few minutes for internal cleaning and is prepared for C.I.P. washing. Your own hygiene procedure decides which method you use and when.
Transfer, filling and dosing of hazelnut cream
The same pump empties a mixer, feeds a storage tank or supplies a filling machine. Flow is proportional to speed, so a geared motor with speed control lets you set the quantity delivered. The denser the cream, the lower the speed we select.
Send us the type of recipe, the flow rate and the temperature on WhatsApp or through the quote form, and our technical office in Bologna will indicate the model and the speed. We also build pistachio cream pumps, chocolate pumps and pumps for high viscosity food creams.
