BCH chocolate pumps are specially designed and conceived to transport chocolates, artificial, creams and similar masses with great uniformity in the flow without affecting the intrinsic values of temperature and viscosity of the dough.
The complete separation of gear motor that powers the wheels prevents any risk of contamination. The careful design and implementation of the bearings and glands prevents the possibility of leaking product abroad.
The design of inlet and outlet sides of the product, the location of the wheels relative to the flow and double bottom construction to the main body to make the dough pump not disrupted physical characteristics during the transfer process.
Multi-speed pumps, both mechanical and electronic, enable pumping of products such as cocoa liquor and butter, liquid fats and other masses with high fat contents.
Elliott Automation is a Sydney based, Australian owned business servicing the food manufacturing and hospitality industries. We represent manufacturers of food processing equipment from all over the ...