Chocolate Pump

Chocolate Industry

Do you know that for chocolate applications, it is essential to keep the temperature under control all the time?

A constancy temperature is essential because if it is too high, the fluid can be caramelized, however, if the temperature is too low, the product can solidify causing a flow reduction and consequently, a significant reduction or loss of performance.

That is why the PM V103 pump has a triple heating chamber to ensure homogeneous temperature.

The PM V103 series are completely modular and could be adapted to the needs of each customer.