Valves in the food and beverage industry can be divided into two groups: valves used in the background processes and valves in contact with the food product. This section focuses on the latter. It is critically important that the valves in contact with the food product form a seamless and smooth link with the rest of the production line to prevent any opportunity for the medium to get trapped in the line and to eliminate any potential breeding grounds for bacteria to grow. Operating pressures are lower compared to other industry segments, and the strongest chemicals that food and beverage valves need to withstand are involved in the cleaning and sterilization processes.
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