Valves are mission-critical in the food industry, where hygiene, safety, and repeatable process control determine product quality. From raw-material transfer and mixing to filling, CIP/SIP, and packaging, properly specified sanitary valves protect against contamination, minimize downtime, and keep audits smooth.
Hygienic design requirements
- Materials: 316/316L stainless steel with polished or electropolished wetted surfaces (typ. Ra ≤ 0.8 μm).
- Elastomers & seats: Food-grade EPDM, FKM, and PTFE compatible with caustic/acid cleaners, steam, and product temperatures.
- Cleanability: Full drainability, crevice-free geometry, CIP/SIP compatibility.
- Compliance: 3-A/EHEDG hygienic design; FDA and EU food-contact requirements; batch traceability and documentation.
- Connections: Tri-Clamp, DIN, SMS, ISO for fast maintenance and flexible line changes.
Valve types & where they fit
- Butterfly valves: Cost-effective on/off control for utilities, syrups, CIP loops, and transfer lines.
- Ball valves (full-bore): Low pressure drop for particulates and viscous media (purees, sauces, edible oils).
- Diaphragm/aseptic valves: Sterile boundaries and low shear for fermentation, cultures, and sensitive beverages.
- Seat & mix-proof valves: Product/product and product/CIP separation with leakage detection to prevent cross-contamination.
- Check & pressure-relief valves: Backflow protection, pump and tank safety.
- Control valves: Precise flow/temperature control for dosing, blending, carbonation, and homogenization.
Automation & reliability
Pneumatic actuators with positioners and feedback (IO-Link/AS-i/PROFINET) integrate into PLC/SCADA for recipe control and batch records. Washdown-rated enclosures, visual position indicators, and modular spares reduce mean time to repair. Smart diagnostics support predictive maintenance and higher OEE.
Typical applications
Dairy (pasteurization, UHT), beverages and brewing (filtration, carbonation), confectionery and bakery (syrups, chocolate), sauces and condiments (heated transfer), edible oils (degumming/neutralization), meat & seafood (brines, marinades), and plant utilities (process water, steam, CIP chemicals).
