Results 1 to 2 of 2

Thread: Pumping chocolate sauce

  1. #1
    Associate Engineer
    Join Date
    Jul 2022
    Posts
    1

    Pumping chocolate sauce

    Hello everyone! I'm in the process of designing a new piece of equipment. I have the PLC and HMI programs already written. I have all my prox sensors on hand, and I have a rough idea of what the machine even looks like.. lol! What i don't have is a way to push room temperature chocolate and caramel sauce through a .250 SS tube around 20psi. I've looked at peristaltic pumps and diaphragm and tested several types. None will push the sauce though. Chocolate sauce is around 20k cps. Just to make things more difficult I would like a small pump, think drive through Espresso stand and how little room there is. I'm also limited on power. I prefer a pump that runs on 12 or 24 vdc but no more that 120vac with a current draw of 10 amps or less....

  2. #2
    Technical Fellow Kelly_Bramble's Avatar
    Join Date
    Feb 2011
    Location
    Bold Springs, GA
    Posts
    2,556
    This question is best pursued by contacting pump suppliers (we don't allow commercial posts here BTW). Figure out the viscosity of the fluid you're moving and reach out to the various pump suppliers in the world.
    Tell me and I forget. Teach me and I remember. Involve me and I learn.

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •