YRP (SHANGHAI) FLOW TECHNOLOGY

Shanghai 201401

China

Chocolate Pumping

Chocolate Pumping

请求信息

Chocolate Pumping

Pumping chocolate (as well as compound chocolate, creams and cocoa paste) can be a delicate process. For this reason, a number of factors have to be taken into account    

Because the viscosity of the fluid can be very high, it is essential to select the appropriate chocolate pumps. We recommend using rotary lobe pumps: in addition to being capable of pumping high-viscosity products efficiently, they are hygienic and easy to clean.

Maintaining a constant temperature is very important. Too high a temperature can cause caramelisation of the product, whereas too low a temperature can lead to solidification or crystalisation, resulting in a reduced flow and the corresponding loss in efficiency and /or equipment damage. This could even cause the pump to become completely blocked.

To maintain the temperature of the chocolate and avoid it solidifying inside the pump we recommend fitting a heating jacket to the front cover and/or to the pump body.

请求信息

Chocolate Pumping

solucio

Chocolate is an abrasive, shear-sensitive product prone to caramelising, which means that aggressive pumping could damage both the product and any materials that are in contact with it.  For this reason, we recommend low working speeds, always taking into account the type of chocolate and the sealing system being used.

Guaranteeing that the product is contained within a well-sealed pump is particularly important. For chocolate pumping applications, we offer various options (all in compliance with FDA and EC-1935/2004):

a. Lip seal: the most economical option: maximum working pressure of 4 bar. Only recommended for very fluid and relatively non-abrasive chocolates, otherwise the useful life of the seals could be very short.

b. Lip seal with automatic or manual lubricator: maximum working pressure of 4 bar.

c. Mechanical seal with quench and automatic or manual lubricator: maximum working pressure of 4 bar. It consists of single mechanical seals (SiC/SiC/Viton) with lip seal in the rear chamber.

d. Double mechanical seal with automatic lubricator: maximum working pressure limit depends on the pump model.

设计和特征

Chocolate is an abrasive, shear-sensitive product prone to caramelising, which means that aggressive pumping could damage both the product and any materials that are in contact with it.  For this reason, we recommend low working speeds, always taking into account the type of chocolate and the sealing system being used.

Guaranteeing that the product is contained within a well-sealed pump is particularly important. For chocolate pumping applications, we offer various options (all in compliance with FDA and EC-1935/2004):

a. Lip seal: the most economical option: maximum working pressure of 4 bar. Only recommended for very fluid and relatively non-abrasive chocolates, otherwise the useful life of the seals could be very short.

b. Lip seal with automatic or manual lubricator: maximum working pressure of 4 bar.

c. Mechanical seal with quench and automatic or manual lubricator: maximum working pressure of 4 bar. It consists of single mechanical seals (SiC/SiC/Viton) with lip seal in the rear chamber.

d. Double mechanical seal with automatic lubricator: maximum working pressure limit depends on the pump model.

The lubricator is a high precision system with electromagnetic actuator, which pressurizes the chambers of the mechanical seals with food-grade grease certified according to USDAH1.

The flow of lubricating grease can be adjusted according to the requirements of the equipment being lubricated, potentially lasting up to 12 months. Hence, the friction faces of the mechanical seals will always work with clean grease between the contact surfaces rather than chocolate, which is abrasive and can caramelize, leading to rapid wear of the surfaces.

For the low-pressure options (b and c), either a manual or an automatic lubricator may be fitted. The manual option is battery powered and must be started and stopped by the operator. The automatic option works via an external power supply, hence it is possible to link it directly to the pump.

For the high-pressure option (d), only automatic lubricators are fitted. In addition, a relief valve is included to eject the grease from the chamber, avoiding any damage occurring due to excess pressure.

文件

操作原理

Chocolate is an abrasive, shear-sensitive product prone to caramelising, which means that aggressive pumping could damage both the product and any materials that are in contact with it.  For this reason, we recommend low working speeds, always taking into account the type of chocolate and the sealing system being used.

Guaranteeing that the product is contained within a well-sealed pump is particularly important. For chocolate pumping applications, we offer various options (all in compliance with FDA and EC-1935/2004):

a. Lip seal: the most economical option: maximum working pressure of 4 bar. Only recommended for very fluid and relatively non-abrasive chocolates, otherwise the useful life of the seals could be very short.

b. Lip seal with automatic or manual lubricator: maximum working pressure of 4 bar.

c. Mechanical seal with quench and automatic or manual lubricator: maximum working pressure of 4 bar. It consists of single mechanical seals (SiC/SiC/Viton) with lip seal in the rear chamber.

d. Double mechanical seal with automatic lubricator: maximum working pressure limit depends on the pump model.

材料 and 选择

Document № FA.SLR Chocolate.1_ES
Title Bombeo de Chocolate
File type .pdf
Summary El bombeo de chocolate (así como sucédaneos, cremas y pastas de cacao) puede llegar a ser un proceso delicado, por lo que hay una serie de factores que deben tenerse en cuenta.
    Download
  • E-mail
Document № FA.SLR Chocolate.1_EN
Title Chocolate Pumping
File type .pdf
Summary Pumping chocolate (as well as compound chocolate, creams and cocoa paste) can be a delicate process. For this reason, a number of factors have to be taken into account.
    Download
  • E-mail
Document № FA.SLR chocolat.1_FR
Title Pompage de Chocolat
File type .pdf
Summary Le pompage de chocolat (ainsi que les substituts, crèmes et pâtes de cacao) peut être un procédé délicat, aussi il convient de tenir compte d’un certain nombre de facteurs.
    Download
  • E-mail
Document № FA.SLR Schocolade.1_DE
Title Schokoladepumpen
File type .pdf
Summary Das Pumpen der Schokolade (sowie Kakaomassen, Kakaobutter usw) kann einen schwierigen Prozess werden, da einige Faktoren müssen berücksichtigt werden.
    Download
  • E-mail
Document № FA.SLR chocolate.1_RU
Title Перекачивание Шоколада
File type .pdf
Summary Перекачивание шоколада (а также его заменителей, кремов и какао-пасты) может быть сопряжено с определенными сложностями, ввиду чего следует учитывать ряд факторов
    Download
  • E-mail

Cookies政策

本网站使用 cookie. 我们使用 Cookie 来制作贴合用户需求的内容与广告、提供社交媒体功能以及分析我们的流量。我们还会与社交媒体、广告和分析合作伙伴分享您对我们网站的使用情况,这些合作伙伴可能会将此类信息与您提供给他们或他们在您使用其服务的过程中收集的其他信息相结合。但是,阻止某些类型的Cookie可能会影响您在网站上的体验以及我们可以提供的服务。 Cookies政策页面

统计数据
偏好设置
必要 (2)
偏好 (0)
统计 (7)
营销学 (11)
关于饼干

必要的cookie能够通过启用诸如网页导航和访问网站的安全领域等基本功能以使网站可用。若没有这些cookie,网站将无法恰当运行。

偏好cookie能够使网站记住更改网站行为或外观的信息,就好比您的首选语言或所在地区一样。

统计cookie能够通过收集和匿名报告信息帮助网站拥有者了解访客与网站互动的方式。

营销cookie用于对网站上的访客进行追踪。其目的是为了显示对个人用户来说相关及有吸引力的广告,因此,对于发布人和第三方广告商来说更为宝贵。

名称 提供者 目的 到期 类型
cc_cookie_accept www.inoxpa.cn 存储当前域的用户的Cookie同意状态 1 天 HTTP
PHPSESSID www.inoxpa.cn 跨页面请求保留用户会话状态。 届会 HTTP
collect Google 用于将有关访问者设备和行为的数据发送到Google Analytics(分析)。跨设备和营销渠道跟踪访客。 届会 像素点
_ga Google 注册一个唯一的ID,该ID用于生成有关访问者如何使用网站的统计数据。 2年 HTTP
_ga_# www.inoxpa.cn 由Google Analytics(分析)用来收集有关用户访问该网站的次数以及第一次和最近一次访问的日期的数据。 2年 HTTP
_gat_ Google 由Google Analytics(分析)用来限制请求率 1天 HTTP
_gid Google 注册一个唯一的ID,该ID用于生成有关访问者如何使用网站的统计数据。 1天 HTTP
fr Facebook 注册一个唯一的ID,该ID用于生成有关访问者如何使用网站的统计数据。 3个月 HTTP
_fbp Facebook 注册一个唯一的ID,该ID用于生成有关访问者如何使用网站的统计数据。 3个月 HTTP
IDE Google 由Google DoubleClick用来在查看或点击广告客户的广告之一后注册和报告网站用户的行为,目的是衡量广告的效果并向用户展示目标广告。 1 天 HTTP
ads/ga-audiences Google Google AdWords使用此工具重新吸引可能根据访问者在各个网站上的在线行为而转化为客户的访问者。 届会 像素点
VISITOR_INFO1_LIVE YouTube 尝试估算包含集成YouTube视频的页面上用户的带宽 179天 HTTP
YSC YouTube 注册一个唯一ID,以统计用户观看过YouTube的哪些视频。 届会 HTTP
yt-remote-cast-installed YouTube 使用嵌入式YouTube视频存储用户的视频播放器首选项。 届会 HTML
yt-remote-connected-devices YouTube 使用嵌入式YouTube视频存储用户的视频播放器首选项。 持久的 HTML
yt-remote-device-id YouTube 使用嵌入式YouTube视频存储用户的视频播放器首选项。 持久的 HTML
yt-remote-fast-check-period YouTube 使用嵌入式YouTube视频存储用户的视频播放器首选项。 届会 HTML
yt-remote-session-app YouTube 使用嵌入式YouTube视频存储用户的视频播放器首选项。 届会 HTML
yt-remote-session-app YouTube 使用嵌入式YouTube视频存储用户的视频播放器首选项。 届会 HTML
yt-remote-session-name YouTube 使用嵌入式YouTube视频存储用户的视频播放器首选项。 届会 HTML
Cookies是小型文本文件,网站可以使用它们来提高用户的体验效率。法律规定,如果对本网站的运营完全必要,我们可以将Cookie存储在您的设备上。对于所有其他类型的Cookie,我们需要您的许可。本网站使用不同类型的cookie。一些Cookie是由出现在我们页面上的第三方服务放置的。您可以随时从我们网站上的Cookie声明中更改或撤回您的同意。在我们的隐私权政策中了解有关我们是谁,如何与我们联系以及我们如何处理个人数据的更多信息。请说明您的同意书ID和您就同意书与我们联系时的日期。