Viking 224A CHC Series
Max. Capacity 1,514 lpm
Max. Pressure 14 bar
Max. Viscosity 200,000 cSt
Temperature Range max 107°C
A Chocolate Pump from Viking Pump designed for a new generation of chocolatiers
Double O-Ring Seal pump. The 224A-CHC product series comes in 9 sizes and application specific models.
Viking’s 224A-CHC Series pumps are jacketed, cast iron positive displacement pumps for chocolate and confectionery applications. A unique Double O-Ring shaft seal prevents leakage of chocolate or cocoa butter along the drive shaft. This seal also doubles as the bracket bushing, and prevents chocolate from entering the bracket where it could otherwise build up.
Viking pumps are used in processing chocolate (bean to bulk), making confections (bulk to bar), and plants that do both (bean to bar). Whether it’s loading or unloading tanker trucks, transferring materials from one process to another, or recirculating dark, milk or white chocolate in an enrobing machine, Viking does it all. Typical applications are shown on the attached Process Map.
Viking pumps are typically used to pump pressed chocolate liquor which is a mixture of finely milled solids – cocoa, sugar, and milk products. At this point in the process, the approximate size of the particles is 100 microns. During the refining process, the particle size of both the chocolate liquor and sugar are reduced to approximately 25 – 30 microns, small enough so that the human tongue does not detect grittiness.
Viking Chocolate pump 224A CHC comes in two models - the CHC1 and the CHC2
Viking's 224A-CHC pump is designed with chocolate in mind. With a Double O-Ring seal, this pump is instrumental in leak-free pumping. Some other applications include Cocoa Liquor, all Chocolates and Pastes (CHC1 models) and Cocoa Butter, Oils, Lecithin (CHC2 Models)
The chocolate pump Viking 224A-CHC1 model is used to pump Cocoa Mass, Liquor and Chocolate
The chocolate pump Viking 224A-CHC2 is used to pump Cocoa Butter, Fats and Lecithin
MATERIALS OF CONSTRUCTION
2 models available