The cleanability, compatibility and maintainability of the individual valves in the overall system need to be carefully considered to select the most suitable valve for the actual operation.
Cleanability
The first step in ensuring food safety and sanitation is to determine whether the valve will come into contact with the food or beverage product. This determines whether you need to choose a sanitary valve or a general valve. If the valve is part of a product system, it must be cleanable and compatible with cleaning agents; if it is installed in a sanitation area, the valve must be waterproof and compatible with surface cleaners to prevent corrosion.
Compatibility of materials
Materials of valves
Each material is compatible with many other materials, but some materials are highly incompatible with each other. When incompatible materials are put on a food production line, the consequences can be disastrous. At best, it can threaten product quality, and at worst, corroded foreign matter can end up in food consumed by customers.
The most commonly used valve material in the food industry is stainless steel 316. Other materials, such as AL-6XN or Hastelloy, can be used for harsh or corrosive products where traditional stainless steel cannot meet the requirements.
Internal parts of valves
The valve contains internal parts that come into contact with the process fluid. Unlike the body, stem, and other parts of the process valve, the internal parts of valves are not made from stainless steel. Selecting the proper elastomer for internal parts and seals of valves is a critical consideration that cannot be overlooked, taking into account the properties of the products and cleaning agents that will come into contact with the valve, the temperature and operating pressure of the system.
If an incompatible cleaning agent is used on the elastomer, when it begins to degrade, the valve will leak and the parts of the seal may contaminate the product.
Maintenance
Certain process valves are easier to repair and maintain than others. When planning a large-scale investment in process valves, it is of great importance to understand the maintenance needs of the valve, the cost of spare parts, and the availability of spare parts in emergencies to minimize production downtime.
In addition, users should be aware of the manufacturer's requirements for the valves installed in their facilities. For example, do the valves on the brewery's filling line require special tools for maintenance and repair? If the valve leaks, how many days will it take before it can be used? Implementing a preventive maintenance program is the best practice in running a food and beverage plant and can save time and money in the long run.
Cleanability
The first step in ensuring food safety and sanitation is to determine whether the valve will come into contact with the food or beverage product. This determines whether you need to choose a sanitary valve or a general valve. If the valve is part of a product system, it must be cleanable and compatible with cleaning agents; if it is installed in a sanitation area, the valve must be waterproof and compatible with surface cleaners to prevent corrosion.
Compatibility of materials
Materials of valves
Each material is compatible with many other materials, but some materials are highly incompatible with each other. When incompatible materials are put on a food production line, the consequences can be disastrous. At best, it can threaten product quality, and at worst, corroded foreign matter can end up in food consumed by customers.
The most commonly used valve material in the food industry is stainless steel 316. Other materials, such as AL-6XN or Hastelloy, can be used for harsh or corrosive products where traditional stainless steel cannot meet the requirements.
Internal parts of valves
The valve contains internal parts that come into contact with the process fluid. Unlike the body, stem, and other parts of the process valve, the internal parts of valves are not made from stainless steel. Selecting the proper elastomer for internal parts and seals of valves is a critical consideration that cannot be overlooked, taking into account the properties of the products and cleaning agents that will come into contact with the valve, the temperature and operating pressure of the system.
If an incompatible cleaning agent is used on the elastomer, when it begins to degrade, the valve will leak and the parts of the seal may contaminate the product.
Maintenance
Certain process valves are easier to repair and maintain than others. When planning a large-scale investment in process valves, it is of great importance to understand the maintenance needs of the valve, the cost of spare parts, and the availability of spare parts in emergencies to minimize production downtime.
In addition, users should be aware of the manufacturer's requirements for the valves installed in their facilities. For example, do the valves on the brewery's filling line require special tools for maintenance and repair? If the valve leaks, how many days will it take before it can be used? Implementing a preventive maintenance program is the best practice in running a food and beverage plant and can save time and money in the long run.
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