Confectionery - Tuthill Pump · Cocoa Beans are Roasted in Large, Rotating Cylinders Nibs are...
Transcript of Confectionery - Tuthill Pump · Cocoa Beans are Roasted in Large, Rotating Cylinders Nibs are...
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Confectionery Chocolate and Candy
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Chocolate & Candy Primary SIC Codes Primary SIC Codes
2064: Chocolate Processing for Foods and Confectionery Products Establishments primarily engaged in manufacturing candy, including chocolate candy, other confections, and related products.
Secondary SIC Codes 2067: Chewing Gum Establishments primarily engaged in manufacturing chewing gum or chewing gum base 2068: Salted and Roasted Nuts and Seeds Establishments primarily engaged in manufacturing salted, roasted, dried, cooked, or canned nuts or in processing grains or seeds in a similar manner for snack purposes.
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Opportunities
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Chocolate Plant Flow
Cocoa Beans are Roasted in Large, Rotating Cylinders
Nibs are Ground into a Non-
Alcoholic Liquid Called Chocolate
Roasting Develops the Aroma, Flavor, and Rich Color of
the Chocolate
Hydraulic Presses Squeeze the Cocoa Butter Out of the Chocolate liquor
The Inside of the Cocoa Bean is
Called the “Nib”
The Remains After the Cocoa Butter is Removed is Used for Cocoa Powder
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Chocolate Plant Flow
Cocoa Butter & Other Ingredients
are Added
Pouring Finished Chocolate into Molds for Bars
During Conching, Heavy Rollers Swirl Recurrently in the
Mixture
Enrobing is a Process That Uses Chocolate to Cover
Candy Centers
To Finish Chocolate is Tempered
(Heating, Cooling, & Reheating)
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Chocolate Pump Challenges
Leakage • Expensive to lose product • Housekeeping
Caramelizing of the Chocolate • Seizes the pump • Gives burned/charred taste to product • Most prevalent on low-fat formulations
Abrasive • Can be difficult to seal
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Competitor Displacement
Viking • No vent to suction as standard • Wear due to excessive shaft deflection • Mechanical seals have short life
Other Observed Weaknesses • Poor reliability on some applications due to
excessive speed • No working relationship with some customers
to improve reliability or seal life
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Competitors Displacement
Alfa-Laval • Stainless head ($$$), two stuffing boxes,
leakage problems
Waukesha • Two Stuffing boxes, leakage problems
Rotan • 180° ports require plumbing
Roper • Found largely in oil use
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The GlobalGear® Answer
Vent to Suction is Standard • Keeps the product from stalling in the stuffing box Chocolate Fitted Pump Reduces Caramelization • Root Drilled idler gear increases product flow through the idler
bushing • Extra clearance bushings increase product flow through the
bushings TuffSeall™ • Working extremely well in chocolate applications
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The GlobalGear® Option
TuffSeall™ • Keeps the product in the pump not on the floor Style 42 Triple Lip TuffSeall™ • Proven successful experience with a style 42 triple lip
TuffSeal™ FDA materials with vegetable shortening between the inner and outer lips
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The HD Option
Low Shear • Ability to handle shear sensitive chocolates Solids Handling Capability • Fruits and nuts Less Opportunity for Sugar Caramelizing • Clean sweep of fluid chamber with each revolution • No bushings/friction sources in the pump that can
cause caramelizing • Reduces product residence time within pump
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Flavorings and Colorants
Injecting and Dosing • Repeatable Accuracy to better than 1% • PIC Fluids (Acids/Caustics/etc,) • Flavors (Spearmint/Apple/etc,) • No Pulsing • Colors
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Learn More About Tuthill
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