Crystallization at an ideal temperature gives melt-in-your-mouth sensation: Special chocolate pump enables tempering across whole conveying area
Statistics tell us that the global consumption of chocolate is about 7.2M metric tonnes with the US being the largest producer by volume. The average American eats 9.5lbs of chocolate per year in the form of bars, hollow figures, pralines and the like. The sweet may be very popular, but it is extremely complicated to make. In particular, the temperature has to be precisely controlled at all times to achieve the later melt-in-your-mouth effect. To avoid there being any gap in the processing chain here, NETZSCH Pumpen & Systeme GmbH has developed a special tempering positive displacement pump and also a rotary lobe pump with similar features.
Challenge accepted
The secret of high-quality chocolate is ensuring that the fat crystals contained are configured in the best possible way. This is directly dependent on tempering. If the temperature is too high or too low, chocolate will no longer melt in your mouth or will not have an attractive, shiny finish, but a milky, lackluster look instead. The viscosity also changes along with the crystal content, and this may lead to problems further on in processing or when filling. Tempering is therefore crucial in terms of quality: Good chocolate needs smooth conveyance at a constant temperature.
Excellently solved
To ensure a constant temperature an adjustable heating jacket has been added to the NEMO® progressing cavity pump for tempering. It allows the required heat to be kept constant through the various stages of the process. In order to meet the high hygiene requirements in the food industry the materials used, especially the elastomers, are FDA compliant and the pumps meet the requirements of the Federal Institute for Risk Assessment (BfR), along with those of the Russian GOST-R.
The TORNADO® rotary lobe pump was equipped with appropriate features to fulfil the same requirements for product protection, residue-free conveying and hygiene. All components used in the T.Sano® rotary lobe pump that come into contact with the medium are made of stainless steel to comply with food safety guidelines. A unique feature that sets the pump apart from every competitor is its lubricant oil free design which eliminates any risk of contamination.
Chocolate is one of the most popular sweets all over the world. However, its production is extremely demanding, with correct tempering being particularly crucial as far as product quality is concerned
Do we have heating jacket with Tri Clamp picture?
In order to be able to maintain the required temperature at every stage, the NETZSCH chocolate pump is fitted with a complete heating jacket which can also be controlled segment by segment if need be.
Hygiene was the top priority in designing the pump. The coupling rod was therefore incorporated using flushed open pin joints which inhibit product adhesion
The T.Sano rotary lobe pump is not only EHEDG certified, it is also certified with the 3-A- SSI Certificate.
