Conches are difficult to seal. Leakage causes product loss, housekeeping issues and many other time-consuming problems. The work environment becomes challenging, with safety issues arising that may hurt employee morale and gain the attention of the Occupational Safety and Health Administration (OSHA).
In one Midwest chocolate facility alone, the losses totaled $2 million, and the quantity of chocolate that leaked onto the floor filled multiple waste barrels (see Image 1). The traditional method for sealing conches and other, less specialized mixers has been compression packing or mechanical seals. While effective in a wide range of applications, these have not solved the problem of leaking conches.