Chocolate pumps
Gear pumps or Rotary lobe pumps

Steimel chocolate pumps are used in machinery and equipment for the processing and production of chocolate. Installation in stationary and mobile tank systems or storage and melting containers for chocolate is possible. By using the rotary lobe pump, gentle material handling of prodcuts containing fruit or grain can be achieved. Steimel pumps are installed in production lines as process pumps for the production of cosmetic creams, oils and lotions.

Typical media in the application of chocolate & food:
- Bread dough
- Chocolate coating
- Chocolate mixture
- Cocoa butter
- Cocoa mass
- Cooked sugar
- Cooking oil
- Fats
- Fat glazes
- Flavours
- Fruit mash
- Gelatine
- Glucose
- Hazelnut paste
- Honey
- Toffee paste
- Liquorice mass
- Mashing
- Molasses
- Mustard
- Nougat
- Palm oil
- Pastes

Designs and key data of the chocolate pumps:
- Gear pump or rotary lobe pump
- Operating parameters depending on model and application:
- Flow rate: max. 3.400 cm³ / rev
- Maximum pressure: max. 20 bar
- Operating temperature: max. 200 °C
- Viscosity range: max. 100.000 mm² / s
- Heatable
- Optional with pressure relief valve
- CIP / SIP capability possible depending on model
- Material design:
- Rotors: Case hardening steel or stainless steel
- Housing parts: Grey cast iron or stainless steel
Peanut paste
Peanut butter
Rapeseed oil
Raw cocoa
Soya oil
Sour dough
Sugar solution
Syrup
Waffle dough
and more...