Desmi ROTAN® Chocolate Pumps silently provide reliable solutions for candy manufacturers

A key problem that candy manufacturers have always faced is temperature. Pumping chocolate 

is a delicate process, and chocolate products are particularly prone to blockage. Excessive pump 

operation or excessive pressure can cause this product that is very sensitive to temperature to heat up.

Charles Womack, business development manager at Desmi, explained the difficulty of producing chocolate.

"Anyone who has tried making chocolate on the stove knows that excessive heating of chocolate can 

cause caramelization, or become rough, flaky things, which are not conducive to keeping the pump

 running smoothly. In chocolate factories, high temperatures are simply the enemy."

Different varieties of chocolate, dark chocolate, milk chocolate, white chocolate and other mixtures require

 different processing methods due to the different sugar content. The higher the sugar content, the more

 sensitive it is to temperature, and the greater the possibility that the pump will be stuck.

Dark chocolate is the easiest to flow and can be used with a smaller pump that allows high revs to run. 

The trickiest thing is the white chocolate, which is completely sugar and cocoa butter and is therefore very 

temperature sensitive. The white chocolate pump rotates much slower than other pumps, and care should

 be taken to avoid excessive caramelization of sugar.

Desmi has developed a series of ROTAN® pumps with special configurations called CHD pumps. 

These pumps are designed for pumping standard chocolate, cocoa liquid, caramel and more. The 

front and rear ends are equipped with heating jackets, and components such as rotor, idler and idler 

bushing have special clearance designs, allowing them to deliver pressures up to 12 bar or 175 PSI.

What is the key to its ability to pump any kind of chocolate without getting stuck? Offers a proven 

pump in multiple sizes. While the modular ROTAN® pumps are almost identical in shape from small 

to large, each size has different rotation speeds. So, for example, a manufacturer can use a small, 

high-speed pump to produce dark chocolate products, a larger pump of the same model, and at lower 

speeds to use in the production lines of white chocolate.