ENERGY EFFICIENCY


Johnson Pump brand within SPX FLOW, pointed out that one of the most overlooked contributors to energy use is the movement of product through the pumping process. “From molten chocolate to dense pistachio- tahini fillings, these materials require carefully engineered pumping solutions to move efficiently without damaging texture or consistency. Poorly optimised pumping can increase friction, generate excess heat, and require additional cooling, all of which drives up energy consumption,” he says. Internal gear pumps can provide steady,


low-pulsation flow for high-viscosity chocolate transfer, minimising energy losses associated with inconsistent movement. Danny advises that, for delicate or particulate-rich fillings, such as those found in Dubai-style confections, rotary lobe pumps are often a better choice because they can handle products more gently with reduced shear, which maintains product integrity while avoiding unnecessary rework or temperature correction. “While these efficiencies may seem incremental, across continuous production, they will translate into lower overall energy demand, reduced waste and more stable processing conditions. It is important that pump and motor sizing are aligned with the specific chocolate application,” continues Danny. “When working with a chocolatier, our


experts must consider a variety of factors – including whether the customer is producing dark chocolate, white chocolate, or filler products, as well as the chocolate’s viscosity and production rate expectations. We evaluate these factors alongside system design to recommend the correct configuration. Oversizing a pump motor leads to unnecessary energy consumption, while undersizing increases load and risk of failure. Proper selection ensures stable operation and optimised energy use.” As confectionery producers scale to


meet demand, success depends not just on equipment selection, but on how systems are designed and configured. Pump sizing, operating speed, internal clearances, and temperature management all play a role in optimising performance and energy use. Early collaboration with equipment suppliers can help ensure that systems are built for efficiency from the outset, rather than corrected later at a higher cost.


Not just about cost-savings Energy efficiency isn’t just about cost- saving it’s essential for the future viability of confectionery production, according to CHOCOTECH, a specialist in the development and manufacture of machines and systems for the confectionery industry. Energy efficiency is a key factor that can


help confectionery manufacturers reduce both their operating costs and environmental


68 • KENNEDY’S CONFECTION • APRIL 2026


CHOCOTECH’s ECOGRAV can offer an energy- saving solution for the flexible, gravimetric weighing of ingredients with a dry solids content of up to 90%TS.


impact. Many systems and processes can be optimsed to save energy, produce more efficiently and at the same time maintain product quality and production capacity. Today, it is important that electrical energy, steam, water and compressed air – in other words, all the media required to operate a confectionery process plant – are used in a more resource-saving manner and to help achieve this goal, CHOCOTECH has developed a variety of solutions that can help produce confectionery in a more energy efficient way. ECOGRAV, for example can offer an


energy-saving solution for the flexible, gravimetric weighing of ingredients with a dry solids content of up to 90%TS. It is equipped with an integrated pressure dissolver that uses the moisture in the glucose to dissolve the sugar. This is said to reduce the amount of potable water required for the process, resulting in energy savings of up to 70%, depending on the recipe. CHOCOTECH argued that PLC-controlled


monitoring of process and system parameters – such as weighing, mixing, cooking temperature and flow rates – are an important prerequisite for energy-optimised production processes, helping avoid unnecessary energy losses and optimising the use of raw materials. By using energy management systems, energy consumption can be monitored, and inefficient machines or processes can be identified, leading to further savings. CHOCOTECH is


also able to offer


clean-in-place (CIP) capable systems that help enable more efficiency and resource- saving production. It is also working closely with customers to optimise their existing systems in terms of energy efficiency and resource conservation. In a typical confectionery factory, the


most significant energy savings are generally realised in three areas – thermal process optimisation, heat recovery, and refrigeration efficiency – which traditionally have been the largest energy consuming operations. Energy management in confectionery


production needs to move from being a reactive task to a strategic discipline to allow organisations to counter rising costs, meet fast changing regulatory requirements and to help organisations meet their sustainability goals. Manufacturers that adopt a more holistic approach will be better placed to address these challenges today and into the future. Energy has become a defining factor in how confectionery is produced, how


facilities are designed, and how competitiveness is sustained.


Internal gear pumps can help minimise energy losses when moving high-viscosity products.


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