KAXP chocolate pumps are specially designed and conceived for the transport of chocolates, substitutes, creams and similar masses with great uniformity in the flow without affecting the intrinsic values of temperature and viscosity of the mass.
Functions
The total separation of the motor-reducer that drives the gears avoids any risk of contamination. The careful design and application of the bearings and stuffing boxes prevents the possibility of product dripping to the outside.
Technologies
The design of the lateral inlet and outlet of the product, the location of the gears with respect to the flow and the double-bottom construction of the main body mean that the mass to be pumped does not see its physical characteristics altered during the transfer process.
Advantages
Pumps with electronic speed variation make it possible to pump products such as cocoa liquor and butter, liquid fats and other masses with relatively high fat content.
