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Viking Pump offers the chocolate industry a variety of pumping solutions - one that's suitable for each chocolate recipe. Viking's experience pumping chocolate enables them to recommend operational techniques to protect the product quality and handle the somewhat abrasive nature of chocolate liquor. Viking offers pumps that are ideal for both chocolate manufacturing operations and downstream applications like packaging and metering into other food products.

Since automated chocolate molding requires exceptional viscosity control, Viking's Universal Seal series gear pumps are perfect for manufacturing environments, offering thrust control and adjustable rotor clearances that compensate for wear and viscosity. The performance range includes pressures to 200 PSI (although Viking recommends limiting pressure to 100 PSI to protect chocolate quality) and viscosities to 440,000 cSt. Jacketed Universal Seal series pumps offer the same features, with the addition of jacketing that circulates steam or heat transfer oil to liquefy solid chocolate before pump startup.

For downstream applications, Viking's Rotary Lobe Pumps combine efficiency, ability to handle solids, metering repeatability and low shear, as well as a variety of port options, including sanitary clamp, ACME threads, and rectangular ports. These pumps, including the AccuLobe™, DuraLobe®, SteriLobe™, and Classic series, meet 3A standards for milk and milk products, and are suitable for either Clean-In-Place or Sterilize-In-Place applications.