Boosting Production Uptime with Purpose-Built Chocolate Pump Solutions
Universal® Series Positive Displacement Pumps
A major chocolate producer was struggling to pump a range of chocolate formulations—milk, dark and white—without constant clogging, wear and unplanned stops. They turned to Waukesha Cherry-Burrell Universal positive displacement (PD) pumps, backed by decades of chocolate-handling expertise.
Challenge
The producer achieved stable, reliable chocolate transfer with markedly less solids buildup, fewer seal changes and reduced risk of seized pumps or motor trips. Maintenance intervals were extended, manual cleaning time was cut, and the plant gained confidence that even more abrasive formulations—such as high-powder white chocolate—could be handled within the same Universal pump processing configuration.
Solution
Chocolate is a two-phase medium: a pump-friendly cocoa butter fat phase and a solids phase made up of cocoa powder, sugar crystals, milk powder and other ingredients. Under shear, these phases tend to separate, causing the pump to move the liquid fat while leaving behind abrasive solids.
Result
- Limiting pump speed to 200 RPM or less to reduce shear and phase separation.
- Using Extra Hot Clearance “chocolate” rotors to open internal clearances.
- Applying double o-ring seals with grease-filled seal chambers.
- Universal 1 for COP cleaning; Universal 3 for higher pressure and quick deployment.