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SOLUTIONS FOR THE CHOCOLATE INDUSTRY

Viscous liquid solutions

25years of experience and a history of working withleading names in chocolatemeans that a BROQUETpump is the most suitableproduct.

Its technology fulfills themain requirements whenit comes to pumping cho-colate: respect of the rawmaterial and preventingany risk of burning or polluting the chocolate.Present in output systemsfrom grinding mills, mel-ting facilities or presses,used for draining conches,feeding pouring units ortempering machines, BRO-QUET pumps have beendesigned to bring choco-late and candy makers, as well as bakeries, thereliability they need toproperly express theirknow-how.

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BECAUSE YOUR RECIPES ARE COMPLEX,OUR SOLUTIONS ARE NUMEROUS

ROTOR TYPE X

HELICAL CHEVRON This specific profile of tooth protectsthe pumped liquid and avoids the sepa-ration of dry and fat masses. It is desi-gned to avoid any excessive shear of thechocolate and produce a flow with fewpulses. The rotation speed is critical tothe texture of the chocolate. The 7/8-tooth-rotor achieves significant flowrate with low rotation speed.

• Black, milky and white chocolate• Praline chocolate• Cocoa butter• Cocoa mass up to 50°C

At every stage of the chocolate process, the raw material is transformed and rheological properties of the fluidchange. A universal technology could only be an approximation.For optimum performance, Broquet offers a complete range of rotors adapted to the different states of theliquid, from the crushing of the cocoa bean up to any kind of chocolate recipe.

SELF-GEARING LOBESUsually selected for remelt, this profileis design to allow solids, such as nutsand fruits, to go through the pump andprevent grinding and risks of blockage.This rotor is also used to transfer masseswith high sugar crystal content andabrasive liquids.

• Highly viscous chocolate• Chocolate with solid ingredients• Cocoa liquor• Remelt, etc.

DOUBLE PROFILEThis new design is suitable for signifi-cant flow rates up to 30 t/h.The smart double profile ensures thetransfer of a wide range of chocolates,from the highest grades to the mostsweetened. It also prevents the sepa-ration of dry and fat masses.

• Black & milky chocolate• White chocolate• Cocoa fat, etc.

ROTOR TYPE F ROTOR TYPE B

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*PATENTED MODELS

DESIGN LAYOUT• Few rotating elements• 4 internal bushings sets• No synchronizing gearbox

DIMENSIONS• Eco-design

ROTORSThe 6, 7 or 8-tooth architecture of the gearing ensu-res to constantly have as much internal sealingpoints.

BUSHINGSThe internal bearing design means lubrication isprovided by the pumped product thereby avoidingthe need to add lubricants that may pollute thechocolate.Derived from our experience in transferringliquids laden with dry matter and sugar, internallubrication is optimized to protect against burningrisks (caramel formation), important when trans-ferring white chocolate. This expertise combinedwith the research undertaken into the materialsused means the bearings offer reliability and verylong service life cycles.

DYNAMIC SEALOnly the shaft of the leading rotor is sealed usingsoft gland-packing as standard.Pumps can be delivered with various brands ofsingle or double mechanical sealing.

RELIABLE & COMPACT DESIGN

8 MAJOR COMPONENTS ONLY

*ONLY BROQUET GENUINE PARTS ENSURE THE RELIABILITY OF YOUR PROCESS

INDEPENDANT HEATING JACKET Designed for uniform heat distribution, the rehea-ting casing is sunk into the core of the material.This new integral casing design ensures a significantreheating capacity and therefore the significantheat flow needed to quickly raise temperaturelevels and optimize energy consumption. The separate integral casing guarantees the cho-colate from any pollution from the heating liquid.This layout makes it possible, where necessary, toopen up the pump on site, without disconnectingthe heating circuit.

PREVENTION

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In order to ensure the transfer of chocolates withsolid ingredients (nuts, almonds, dry fruits, …),we have designed specific areas in rotors type "B".

SOLUTION FOR CHOCOLATESWITH SOLID INGREDIENTS

ROTOR TYPE XROTOR TYPE F ROTOR TYPE B

1 t/h

Pump types and sizes

20 t/h

10 t/h

3 t/h

2 t/h

30 t/h

SELECTION DIAGRAM

Contact us to select the right pump for your application.

BF 3

BF 6

BF 10

BF 1

BX 10

BX 20

BB 1

BB 3

BB 10

BB 6

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Nickel treatment for cocoa liquor.In order to resist to the high abrasion of the cocoa liquor at ± 80°C, pumps get a special coating "food approved" and themechanical resistance of rotors is increased by using specialhardness alloys.

BODY COATING FOR ABRASIVES LIQUIDS

According to customers requirement

Example : pump on mobile cart

SPECIAL CONFIGURATIONS

• Filter on the suction side to collect unexpected parts in theliquid.

• Sensors (temperature, pressure, flow rate)

SAFETY & INSTRUMENTATION

OPTIONSMAIN VERSIONS

CAST IRON PUMP

FULL STAINLESS STEEL PUMP

DIMENSIONS

Size A B C Ports Weightmm mm mm mm kg

BF1 192 233 338 Ø 77 27

BF3 234 294 403 Ø 90 53

BF6 266 345 515 Ø 109 80

BF10 266 345 594 Ø 109 116

BB10 314 424 547 Ø 115.5 130

BB20 374 514 700 Ø 170 225

Strainer

Filter withindependent heating jacket

and magnetic bars

+33 (0)1 39 47 36 11 T+33 (0)1 39 47 36 19 F

broquetpumps.cominfo@broquetpumps.com

Georges Brière S.A. Manufacturer15, rue Jean Poulmarch95100 Argenteuil, France W

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PREFERRED SOLUTION WORLDWIDE • A technical solution that is operational in more than 60 countries• A network of partners, distributors and agents throughout the world