Chocolate processing, when sealing becomes part of the challenge

Chocolate and anhydrous creams are not simple products to handle.
Their viscosity, stickiness and temperature sensitivity can turn the sealing area into a critical point for process reliability.
In these applications, a mechanical seal cannot always be considered a standard component. The real behaviour of the product can make the difference between stable operation and recurring process issues.
Huhnseal’s Knife Edge solution was developed for demanding applications where adhesion and deposits at the seal face interface may affect performance.
What happens when chocolate becomes a sealing challenge?
Discover the full case history here.