Seals eliminate caramelising around shafts

Thursday, 10 July, 2008 | Supplied by:

Woodex 0807

All processors of products containing sugar are familiar with the problem: the sugar in the process abrades the shaft inside the stuffing box. The resulting friction raises the temperature to a point at which the sugar caramelises and sometimes ignites. If it doesn't burn off, it just turns to concrete when it cools. This caramelising problem creates discolouration in white sugar.

Many sugar processors have solved this problem by replacing the traditional packing glands on their processing equipment, such as dryers, conveyors and white pan mixers, with MECO air-purged mechanical shaft seals.

MECO seals are custom-designed and manufactured to each application and can retrofit most process equipment.

MECO incorporates up to 6 mm of shaft run-out capacity into its seal designs. Seals are available either un-split or fully split, to permit installation without removal of drive or bearings. The seals have been proven to operate effectively for over 1½ years between rebuilds.

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