Confectionery Pumps: Debem solution to properly manage the pumping of food creams

Confectionery Pumps for spreadable creams and chocolate are a very important component within the food industry, particularly in the production and processing of ingredients such as chocolate, custard, cream, hazelnut cream and other very similar types of ingredients. However, the pumping of certain products such as chocolate has some peculiarities that should not be underestimated, often requiring a thorough understanding of pumping techniques and consequently specific technical solutions. For this reason, it is essential to anticipate the potential risks and select the pump best suited to handle these ingredients. The objective of this article is to highlight the main risks and technical problems associated with the use of pumps for the confectionery industry and to provide viable pumping solutions aimed at optimizing the entire transfer process.

Risks and technical problems in the transfer of spreadable creams and chocolate

The transfer of spreads and chocolate requires great attention to detail and a thorough understanding of its properties. Neglecting these elements means encountering risks that can in turn compromise the quality of the chocolate itself. Here are some of the main risks and technical problems associated with pumping spreads.

1. Varying viscosity: spreads and chocolate can have a wide range of viscosities that, if not managed properly, can pose risks of solidification. Solidified liquids can coat pump parts, clog discharge valves, and cause abrasive damage to internal pump parts. This is true for most creams as well.
2. Temperature control: especially chocolate tends to solidify when it cools. During periods of inactivity, it is essential that the chocolate be heated before restarting to avoid damage to the pump. Using heating methods that are too aggressive can lead to burns.
3. Risk of contamination: there is a risk of contamination of cream and chocolate with external elements, such as debris or particles from gaskets or worn mechanical parts. This can compromise product quality and pose a food safety risk.
4. Choosing an unsuitable pump: Some pumps may be unsuitable for transferring spreadable creams because of their high speed, which can change the consistency of the product.
5. Inappropriate materials of construction: The choice of materials of construction for a pump transferring cream or chocolate can be complicated especially in the case of adherence to the requirements of sanitation regulations.

In conclusion, pumping spreadable cream or chocolate presents several technical risks and requires attention to detail to ensure efficient and reliable transfer. Understanding the different properties of the ingredient, choosing the correct pumping solution, and following general guidelines are essential to avoid most issues. Debem offers special technical solutions that can ensure the quality and efficiency of the pumping process for chocolate and other similar ingredients.

Key features of Debem confectionery pumps for cream and chocolate transfer

Debem’s line of sanitary pumps is designed to meet the demands for quality and efficiency required within food processes. With several innovative features, Debem pumps can address the most common challenges found within the food industry. Here are some of the main features that make Debem pumps an ideal solution to address the transfer needs of special ingredients such as chocolate and other similar ingredients.

• Special anti-deposit surface: the diaphragm surface of Debem pumps is designed to prevent the formation of product deposits, thus improving transfer flow and preventing ingredient separation.
• Eccentric ball valves: these valves allow fluids with suspended solids to be conveyed, reducing the risk of clogging and damage to internal pump parts.
• Elements that make cleaning and maintenance quick and easy: fully manual disassembly of the fluid part with clamped connections, all 360° rotating capacity of the pump, central monoblock consisting of one piece, and patented pneumatic exchanger consisting of a small number of parts. The latter components constitute the pneumatic part, thus even less subject to maintenance.

Debem's sanitary hygienic pumps for pumping food fluids

Debem’s line of hygienic sanitary pumps stands among the premium AODD pumps in the food & beverage industry. Because of their high quality, they successfully meet the unique challenges associated with transferring products such as spreadable creams or chocolate. Their design and construction reflect an unwavering commitment to excellence, ensuring optimal performance and safety at every stage of the production process. If you would like more information about Debem pumps or need a custom quote, please contact the sales team, who is available to answer all your questions and assist you in selecting the best solution for your specific needs.