The word “chocolate” doesn’t make one think of pumps and yet these are very important for producing it. Especially when chocolate mass has to be transported to a filling line, maybe over long (and variing) distances.
In this case a pump must be able to build the necessary pressure for rapid transportation and thereby treat the contents as gently as possible. Because chocolate mass can have nuts, raisins or other fruits included, these must not be damaged. In order to keep the mass in liquid state, the pump should be mounted with a double jacket for temperature regulation.
All this you can get with KNOLL’s progessing cavity pump MX: Gentle treatment and low-pulsation of chocolate mass combined with preparation for temperature control of the complete pump. It’s capacity can range from 5 to 100.000 liters per hour (0,0314 to 628,9813 barrel (US)).
Particularly important in the use of pumps in the food industry is the aspect of hygiene: The MX has a “low clearance volume” design and can be cleaned easily and quickly (CIP or SIP). It is extremely easy to service, as it allows fast disassembly and assembly by means of clamping closure. The MX-Pump is certified in according to EHEDG.
In addition, it can be used in mobile and stationary applications. The MX supports the production of chocolate in the manufacturing scale, as well as in industrial magnitude. All in all this pump offers very good conditions for the production of chocolate in all its diversity.
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