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04 Aug 2025
Spotlight on Viking Pump ranges for chocolate and confectionary production
1224A‑CHC® Series (Cast Iron)
- Designed with a double O‑Ring “O‑Pro® Barrier Seal” to prevent shaft leakage and maintain strict hygiene
- Handles flows up to 400 GPM (0.2–90 m³/h) and viscosities up to 200,000 cSt
- Ideal for chocolate liquor, pastes, cocoa butter, lecithinapplications
1227A‑CHC® Series (Stainless Steel)
- Built with 316 stainless steel and O‑Pro® seal for improved durability and cleanability
- Suitable for temperatures up to 107 °C (225 °F), pressures up to 10 bar, and flow rates from 6–320 GPM (1.4–73 m³/h)
Innovative Design Enhancements
O‑Ring Seal Technology: The patented, retrofittable back-pull-out bracket seal houses grease between double O‑rings to eliminate chocolate migration and reduce slip hazards—also compatible with existing CHC pump brands via retrofit kits
Built-in Cleanability Features: Stainless steel construction and smooth internal surfaces support food-safety standards (EC 1935 compliance), while flush/suck-back grooves and drilled idler gears reduce product buildup and seizing
Thermal Management: Integrated head/bracket jackets allow chocolate liquefaction prior to startup to avoid damage to seals and ensure consistent product flow
Reduced Maintenance: O‑rings can be replaced with the pump mounted in place, grease nipples and relief fittings eliminate overpressure, and component kits simplify conversion and servicing
Viking Pump's Chocolate Series, including the 1224A‑CHC® and 1227A‑CHC® models, offers confectionery manufacturers:
- Reliable, leak-proof performance
- Optimized for a wide viscosity range
- Low-maintenance operation
- Full compliance with food-safety standards
