Confectionary Gear Pumps Get The Thumbs Up From Manufacturers

Up to 20 years after their installation at the Norwich works of Rowntree Chocolates, rotary gear pumps that had been supplied by Barclay Kellett of Bradford were taken out of service. Fit for many more years of operation, they we re-installed at Nestle’s York, Halifax and Newcastle factories.

Under the Barclay Kellett design, Albany Engineering Group build LA, LB and GJ pumps especially for pumping molten chocolate mass and cocoa butter. These pumps have a jacketed, hot water-heated design in stainless steel or cast iron with product-lubricated bearings and packed glands. Chocolate mass pumps, in addition, have a self-cleaning, scroll shaft design which continuously directs product in towards the gears.

The 8T has been the chocolate industry’s mainstay for two decades. It’s simple design and slow speed operation – it will operate down to 20 RPM – contributes to a notably long service life and low maintenance.

Confectionery industry engineers agree that the Albany pump gives a lower whole life cost than imported screw pumps. Fox’s Confectionery have several pumps in service, while a spokesman for Payne’s Poppets said; “These pumps definitely give better service than the imported chocolate pumps we used to use”.

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