Chocolate Pump and Glucose Pump
Chocolate Pump and Glucose Pump
The chocolate pump and glucose pump series has been developed for general applications in the chocolate and glucose industries.
Industrial Chocolate and Glucose Pump for Hygienic, Low-Shear Transfer of High-Viscosity Products
The Sensitive Chocolate Pump and Glucose Pump ensures hygienic and stable transfer of liquid chocolate, cocoa mass, glucose syrup, invert sugar, cream, and other high-viscosity products with low shear force.
It increases production efficiency by preserving product texture, maintaining crystal structure, and providing uniform flow throughout the line. It has been developed for uninterrupted, safe, and quality-focused transfer in chocolate and sugar-based production lines.
Discover how Chocolate Pump and Glucose Pump technology can enhance the efficiency and reliability of your production line.
Design and Features
The most critical factor determining the performance of an Industrial Sugar Syrup and Chocolate Pump is the lobe (rotor) geometry used. Rotor design directly affects flow stability, pressure control, shear force, and particle tolerance in glucose syrup, invert sugar, liquid sugar, and high-viscosity sugar-based products.
The correct lobe selection means constant flow rate, low energy consumption, and maximum product quality in the production line.
- Bi-Lobe Rotor: Provides safe and high-quality flow with low shear force in particle-containing sugary mixtures, glucose-based fillings, and especially in hazelnut or praline chocolate transfer.
- Tri-Lobe Rotor: Offers maximum volumetric efficiency and low energy consumption advantages in sticky chocolate-based products, glucose, and dense sugar solutions.
- Wing-Lobe Rotor: Ensures high-flow, powerful, and stable transfer in high-viscosity glucose, sugar syrups, and especially melted chocolate; ideal for main transfer lines.
- Multi-Lobe Rotor: Provides low pulsation and constant pressure in glucose, liquid sugar, and tempered chocolate applications, delivering homogeneous flow performance in precision dosing lines.
Technical Specifications
The product is manufactured using high-quality stainless steel and food-grade sealing elements for hygiene and long service life.
- Pump Head Housing: AISI 316L
- Gaskets: EPDM, FKM, NBR
- Gear Box: A304 / Painted
- Shafts: AISI 316L
- Shaft Seal: Single, Double Mechanical Seal
- Surface Finish: Ra<0.4 – Ra<0.8 μm
- Connections: DIN 11851, SMS, Clamp, RJT, FLANGE
- Base Plate: 304 Stainless Steel
- Coupling Guard: 304 Stainless Steel
What Is an Industrial Chocolate Pump and Glucose Pump?
Specifically developed for transferring liquid chocolate, glucose syrup, and high-viscosity sugar-based products, the industrial chocolate and glucose pump delivers maximum efficiency with its hygienic design and high-performance positive displacement technology.
Thanks to the low shear principle, it preserves the crystal structure, gloss, and flow stability of chocolate while ensuring constant-pressure, continuous, and vibration-free flow in glucose and dense syrups.
How Does a Sensitive Chocolate & Glucose Pump Work?
It is an advanced positive displacement industrial pump system developed to transfer high-viscosity products such as chocolate and glucose syrup without damaging their structure.
With its low shear principle, it preserves the crystal form, gloss, and flow stability of chocolate while minimizing viscosity-related flow fluctuations in glucose, invert sugar, and dense syrups.
For manufacturers searching for an industrial chocolate pump or glucose pump, it is a critical production equipment solution that combines hygienic design, process safety, and energy efficiency.
Which Industries Is It Suitable For?
Designed for the safe and homogeneous transfer of chocolate, glucose syrup, invert sugar, and sugar-based products, the sensitive chocolate pump provides maximum hygiene and stable performance in food production lines.
Main Application Areas
