Pump keeps the chocolate flowing
May 1st 2009 For many, hot chocolate is
the perfect end to a day's
skiing. Yet producing a perfect
cup from a vending machine
is not easy in sub-zero
temperatures. To maintain
beverage quality, the dosing
pump required to deliver the
correct measure has to
provide a consistent flow rate.
In the low temperatures of
a ski resort, chocolate syrup
becomes highly viscous and
the flow rate is compromised.
As a solution,Verderflex
Autoclude modified one of
its OEM panel-mounted
peristaltic pumps. The
M2000 is a high flow rate
model based on a seal-less
design. This ensures good
hygiene as only the tube
comes into contact with the
chocolate syrup.
The Verderflex Autoclude
OEM range has high suction
capability. On standard units
a pump will lift a liquid, such
as water, by as much as 8.5m.
For this application even
greater suction was required.
This has been achieved
without altering the flow rate
by fitting a modified autoclavable
cartridge. More articles from Verder Ltd: | 
