We are specialized in offering ''Chocolate Transfer Pump'' to our clients across the globe . These are available in various customized designs and as per the specifications of the clients. These are mostly used for transferring food products.Our range is well known for their optimum performance, reliability, efficiency and utility in various industrial applications. It is specialty that these pumps are self priming, positive displacement and non clogging in nature
Chocolate Transfer Pump use timing gears to eliminate contact between the rotors, which allows their use on non-lubricating fluids. These pumps offer low shear and gentle handling of the liquid to minimize product degradation.Chocolate Transfer Pump are useful for pumping and Transfer of all high viscous liquids like syrup paints, drugs, food products, etc.
Chocolate Transfer Pump is used in a variety of industries including, pulp and paper, chemical, food, beverage, pharmaceutical, and biotechnology. They are popular in these diverse industries because they offer superb sanitary qualities, high efficiency, reliability, corrosion resistance, and good clean-in-place and sterilize-in-place (CIP/SIP) characteristics.
TECHNICAL SPECIFICATION (ROTARY LOBE PUMPS)
Displacement @100 rpm
FEATURES (ROTARY LOBE PUMPS)
Inter changeable rotor
Handling low as well as high viscous liquid
Ideal for delicate media & where organic solid suspended particle in liquid
WORKING FOR Chocolate Transfer Pump
Chocolate Transfer Pump are similar to external gear pumps in operation in that fluid flows around the interior of the casing. Unlike external gear pumps, however, the lobes do not make contact. Lobe contact is prevented by external timing gears located in the gearbox. Pump shaft support bearings are located in the gearbox, and since the bearings are out of the pumped liquid, pressure is limited by bearing location and shaft deflection.
As the lobes come out of mesh, they create expanding volume on the inlet side of the pump. Liquid flows into the cavity and is trapped by the lobes as they rotate.
Liquid travels around the interior of the casing in the pockets between the lobes and the casing — it does not pass between the lobes.
Finally, the meshing of the lobes forces liquid through the outlet port under pressure.
Lobe pump are frequently used in food applications because they handle solids without damaging the product. Particle size pumped can be much larger in Chocolate Transfer Pump than in other PD types. Since the lobes do not make contact, and clearances are not as close as in other PD pumps, this design handles low viscosity liquids with diminished performance. Loading characteristics are not as good as other designs, and suction ability is low. High-viscosity liquids require reduced speeds to achieve satisfactory performance. Reductions of 25% of rated speed and lower are common with high-viscosity liquids.
APPLICATION (Chocolate Transfer Pump)