Within the confectionery industry, typical application areas for pumps are to be found in crystallisation, enrobing, mixing, rework, storage and transfer. Chocolate is by far the biggest application in the confectionery industry, representing approximately 50 per cent of the produced volumes and approximately 55-65 per cent of the total value. For many years the pumping of chocolate has provided pump manufacturers with sealing challenges, failures with packed glands and single mechanical seals being commonplace. One company that has targeted this area is SSP Pumps. Its rotary lobe non-contacting pumphead design aims to enhance the pump's ability to handle abrasive crystalline slurries, whilst minimising product damage.
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