Chocolate Transferring: Lobe Pump Issues

Timing disturbance - what do you mean?

Maybe you have variable time delays?

For the rest I think the comments previously given are good enough for your question.

Good Hunting!

The problems seems to be

1 wear

Doubling the size of the pump(s) may result in lesser total wear. (Consult with the suppliers)

New stronger durable compounds are discovered by the day - you might consider a change.

2 - leaks

A solid conduit should not leak. Remove the need for flexible couplings.

3 changing of state while in transit.

Can the route followed in the delivery of concrete not solve the problem. That is move the mixer(s) to the point where you want it delivered.

My wifes comment - Keep up the good work. She would like to tender for preventing wastage because of 2-leaks.

The leak he means is not from the conduit (pipe?), but from the seal, where the shaft gets into the pump.

Would a single screw pump (Progressive cavity pump) more suitable for this application?

I have a feeling that his problems are related to the cooling of the chocolate, causing it to thicken and put too much strain on the pump and the seals.

Overheating chocolate is not good for the quality, so I might suggest that the pump and piping need to be properly insulated to reduce heat loss to a minimum, or the lost heat (carefully temperature controlled!) needs to be replaced at each step.

Of course a larger stronger pump would be helpful too....

A small heat increase at the source may be beneficial too, but make sure that it is not enough to damage the chocolate in any way shape or form.

Check

The MOC of pump lobes for suitableapplication

Leakage form coupling, seals etc chekc teh MOC for the same as i n general choclate temperature is high to keep it flowable.

I don't understand the disturbance inm time . To be elaborated.

Thanks

why are you not using an air powered diaphram pump such as a "Wilden" or "Aro"with food grade components? the wilden pump has check balls to guarantee flow and stop it when needed- I would check with wilden regarding these.

Consider a progressive cavity pump such as Moyno or equal.

Are the lobes wearing? This can only happen from erosion by the pumped product, cavitation or metal to metal contact if your timing gears are worn out (better check that chocolate for bits of metal). If the gears are worn out they may be over full of oil or the chocolate is too viscous taking more power than expected and slowly wearing the gears affecting the very sensitive timing. All these issues are eliminated with a progressive cavity pump.

As a chocoholic, I think you have found the ideal job.

Chocolate pump wear is normal. The chocolate is mildly abrasive, and over time erosion does take it's toll.

Normally we will not run a chocolate pump any faster than 100 rpm.

Various types of sealing are used. Anything from a packed gland, single o'ring,

double o'ring with cocoa butter barrier, or double mechanical seals with cocoa butter barrier.

Your timing is manually and mechanically set. If timing is off, either bearings are wearing, or it's because the pump was not properly shimmed (timed) during assembly to start with.

For further assistance feel free to give me a call.

Dave, Montreal Canada

450-667-0024

Change to a peristaltic hose pump for abrasive product.

The issue is not only the 'abrasive pumpage'...

The pumpage in this case the thick chocolate paste has to get into the tube by the flexibility/rigidity of the tube. Though a higher suction pressure might help, the high 'viscosity' of the fluid might hamper the free entry into the tube.

So, for this application, a peristaltic pump's hose might remain pressed all the time and give a low throughput.