Seals eliminate caramelising around shafts

All processors of sugar and products containing sugar are familiar with the problem: the sugar in the process abrades the turning shaft and the packing in the stuffing box. The friction of this abrasion raises the temperature to a point at which the sugar caramelises. The temperature of the caramel rises exponentially with continued friction, sometimes to the point of ignition. If it doesn’t burn off, it just turns to concrete when it cools. This overheating and caramelising problem creates product discoloration in white sugar.

The packing gland seal used to be the only type of seal available for sugar processing equipment, such as conveyors and white pan mixers. A common problem with this type of seal is that bits of the teflon packing or caramelised sugar can enter the process.

A solution to the problem lies in replacing the traditional packing glands with Meco air-purged mechanical shaft seals. The seals have proven to operate effectively in many cases for periods exceeding 1½ years between rebuilds. Some plants have set up a continuous replacement program so that they eventually replace all their packing glands with Meco seals.

The Meco concept is based on the use of a driving elastomer; there are no internal springs to loosen, corrode or break. Since this self-compensating driving elastomer is the seal’s only contact with the shaft, the seals will accommodate significant shaft run-out, misalignment and shock loads, as well as thermal growth in high-temperature process machinery.

Meco seals are custom designed and manufactured to each application and can retrofit most process equipment such as dryers, white pan mixers, conveyors, etc.

Meco incorporates up to 6 mm of run-out/misalignment capacity into its seal designs. Seals are available either unsplit or fully split, to permit installation without removal of drive or bearings. The seal faces are soft, fault-tolerant and very difficult to break.