The cam - type chocolate syrup pump belongs to the positive - displacement pump and is mainly composed of components such as the pump body, rotor, and cam. It relies on the rotational movement of the cam to drive the rotor to rotate inside the pump body. The chamber between the rotor and the pump body changes periodically as the rotor rotates, thereby sucking in and discharging the chocolate syrup.
Strong self - priming ability: It can start quickly without an additional priming device. It can easily suck the chocolate syrup from the storage tank into the pump. Even if the storage tank is at a relatively low position, the suction operation can be completed smoothly.
High wear resistance: The rotor and the pump casing are usually made of high - strength wear - resistant materials. Some solid particles or impurities that may be contained in the chocolate syrup are less likely to cause excessive wear to the pump, enabling it to operate stably for a long time.
Low - pulsation delivery: In terms of design, it can achieve low - pulsation delivery, reducing the impact on pipelines and equipment. This makes the transportation of chocolate syrup more stable, helps to ensure the stability of the chocolate production process, and avoids affecting the product quality due to flow fluctuations.
Capability to transport high - viscosity slurries: It can well adapt to the high - viscosity characteristics of chocolate syrup, ensuring that high - viscosity chocolate syrup can be accurately and smoothly transported to the designated location, meeting the requirements of different production processes for the transportation of chocolate syrup.
Easy maintenance: The structure is relatively simple. The gap between the rotor and the pump casing can be adjusted to adapt to different viscosities of chocolate syrup and wear conditions. At the same time, the pump is relatively easy to disassemble and install, greatly reducing maintenance costs and time.
Good hygienic performance: It is usually made of food - grade materials such as stainless steel, meeting the hygiene and safety requirements of the food industry. The surface is smooth, making it difficult for chocolate syrup to remain, facilitating cleaning and disinfection, and effectively preventing the growth of bacteria.
Chocolate production: In chocolate production factories, it is used to transport chocolate syrup from storage tanks to various processing equipment on the production line, such as chocolate molding machines, coating machines, packaging machines, etc., to achieve continuous and automated chocolate production.
Food processing: Besides chocolate production enterprises, it is also widely used in other food processing enterprises that involve the application of chocolate syrup. For example, enterprises that produce chocolate cakes, chocolate cookies, chocolate ice - cream, etc. can accurately distribute chocolate syrup into different raw materials to ensure the consistency of product quality.
Food and beverage service: Some large - scale catering establishments, dessert shops, coffee shops, etc. can use the 32 - caliber cam - type chocolate syrup pump to transport chocolate syrup to make various chocolate drinks, desserts, etc., providing customers with delicious chocolate - based foods. Moreover, it can accurately control the amount of chocolate syrup used according to demand.
Flow rate and head: Determine the required flow rate and head of the pump according to the actual transportation volume requirements of the chocolate syrup, as well as factors such as transportation distance and height, to ensure that the pump can meet the transportation requirements of chocolate syrup during the production process.
Material selection: Food - grade stainless steel materials are preferred, such as 304 stainless steel or 316 stainless steel, to ensure the hygiene and safety of the chocolate syrup. At the same time, consider the corrosion resistance of the material to acidic substances, sugars, etc. that may be contained in the chocolate syrup.
Sealing form: Select an appropriate sealing form, such as single - end face mechanical seal, double - end face mechanical seal, or packing seal, etc., to ensure reliable sealing, prevent the leakage of chocolate syrup, and avoid wasting raw materials and polluting the production environment.
Drive mode: Common drive modes include electric and pneumatic. Electric drive has the advantages of stable power and convenient control, and is suitable for most conventional production environments. Pneumatic drive is suitable for some occasions with high explosion - proof requirements. The selection can be made according to the actual working environment and safety requirements.
Supporting facilities: Consider the matching of the pump with other equipment, such as whether the connection methods and dimensions of the inlet and outlet pipes are compatible, and whether auxiliary equipment such as frequency converters, filters, and pressure gauges need to be equipped to achieve better control and maintenance of the pump.
Regular cleaning: After each use, the pump should be promptly cleaned with clean water or a special food - grade cleaning solution. When cleaning, pay attention to avoid damaging the internal components of the pump. Ensure that there is no residual chocolate syrup in the pump to prevent the remaining chocolate syrup from drying and blocking the pipeline or affecting the performance during the next use.
Check seals: Regularly check the seals of the pump, such as the sealing rings of the mechanical seal and the packing of the packing seal. If the seals are found to be worn, aged, or damaged, they should be replaced in a timely manner to ensure the sealing performance and prevent the leakage of chocolate syrup.
Lubrication maintenance: For the moving parts of the pump, such as bearings and gears, add lubricating oil or grease regularly according to the requirements of the equipment manual to ensure smooth operation, reduce wear, and extend the service life.
Check component wear: Regularly check the wear of components such as the rotor and the pump casing of the pump. The degree of wear can be evaluated through methods such as observation and measurement. If serious wear is found, the relevant components should be replaced in a timely manner to ensure the stable performance of the pump and avoid problems such as decreased transportation efficiency and unstable flow caused by component wear.
Regular calibration: For pumps equipped with instruments such as flow meters and pressure gauges, regularly calibrate these instruments to ensure accurate measurement, so as to timely understand the operating status of the pump and handle problems in a timely manner.
