Pumps for various chocolates

This specific profile of teeth protects the pumped liquid and avoids the separation of dry and fat masses. It is designed to avoid any excessive shear of the chocolate and produce a flow with few pulses. The rotation speed is critical to the texture of the chocolate. The 7/8-teeth-rotor achieves significant
flowrate with low rotation speed.


  • Black chocolate
  • Milky
  • White
  • Praline
  • Cocoa mass
  • Cocoa butter
  • Vegecao…

Flow rate

1 to 20 t/h

Main benefits

  • Independant heating jacket
  • Protection of the chocolate
  • Pumping performance

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