A major food manufacturer was using an internal gear pump to transfer a cocoa slurry at 131˚F (55˚C) to achieve the required consistency in its chocolate manufacturing process. Like the centrifugal and progressive cavity pumps used previously, the gear pump could not sustain pumping a high-viscosity, high-temperature liquid and suffered an untimely failure.

A Hydra-Cell model D10/G10 seal-less pump was tested and selected to replace the gear pump. To ensure that the slurry does not solidify inside the pump when the process is stopped, the Hydra-Cell pump is fitted with a Stainless Steel hot water heat jacket over the manifold to keep the product at 131˚F (55˚C), flow: 158 gph (600 lph) and pressure: 11.7 psi (0.81 bar).

Due to the failed and costly attempts of the other pumping technologies, a performance guarantee was submitted with the quotation for the Hydra-Cell D10/G10. Hydra-Cell is meeting the guarantee and also offering the advantages of low-shear, low-speed pumping action at higher efficiency.