Seals face multifaceted tests in the manufacture of foods and beverages. At the same time, hygiene and the greatest possible cleanliness are always the top priority. In dairies, they have to withstand fatty and protein-containing products long-term.
In the production of chocolate, fatty ingredients are sometimes heated to a very high temperature. Seals used in ice cream production cope with extreme temperature fluctuations. Pieces of fruit and crystallized sugar are a source of seal abrasion and wear in the production of jams. When convenience goods are produced, seals must often offer substantial low temperature flexibility
