Indeed, finding the right chocolate flow meter can be tricky. Chocolate is a high-viscosity fluid that melts and hardens easily, and, being a food item, it also has hygienic requirements. To cut to the chase, what you need is a Coriolis flow meter. Here’s why.

The key point of the application is the temperature because depending on the temperature you will have a high or low viscosity. This high viscosity will affect the flow meter, increasing abrasion.

Heartbeat Technology and chocolate flow measurement
Courtesy of Endress+Hauser

An important note: while choosing the right device, always check if the flow meter offers you the hygienic certification necessary for a food application.

Furthermore, the IP69k will be a common request today and can help to avoid problems when the operator decides to clean up the process, using a high pressure water machine.

Also, feel free to check out some useful online tools which will help you to find out the best device for your application. For example, start with these two:

They will help you to record application information and process conditions, run time-consuming calculations required to find a right instrument, select a valid Rosemount or Micro Motion model number, generate and print reports – lots of hard work off your shoulders!

Other companies with Coriolis flow meters:

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