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The INsider guide to keepingChocolate flowing smoothly

Pumping chocolate isn’t like pumping any other liquid. It’s dense, temperature-sensitive, and prone to separation if handled incorrectly. A single mistake can lead to crystallisation, costly equipment damage, or wasted product.

That’s why we’ve put together “How to Pump Chocolate: Best Practices for Success” — a full-length expert article packed with practical, engineer-approved insights to help you avoid common pitfalls and keep your chocolate production running smoothly.

Inside, you’ll discover:

How to minimise shear to protect chocolate quality and prevent separation
The right pump speed and pressure settings to avoid crystallisation and wear
Temperature control strategies — including jacketing and water-based heating
Seal, drive system, and pump type recommendations for chocolate applications
Why power capacity is often underestimated (and how to size correctly)
What to ask suppliers when specifying “Chocolate Spec” pumps

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Get immediate access to the complete guide and start applying best practices in your chocolate pumping operations.

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