Valves & Flow Control
ROTARY VALVES FOR FOOD APPLICATIONS
ortunately nearly all food
product characteristics
are easily managed
within Rotary valves
and the basic design of
the valve can remain relatively simple
without compromising hygiene and
ease of use.
F
Common product characteristics
including being sticky and cohesive
have a tendency to ‘build-up’ on the
swept surfaces.
Most foodstuffs are biodegradable.
However, some do not post a hygiene
risk as they represent or contain a
sterlising or preserving agent; such
products include sugar, salt and
chocolate and a standard rotary valve
construction only is required. Other
products that have a long storage life,
providing they remain dry, also do
not require special features especially
if they will be further processed by
cooking. Flour and rice are typical
examples. In all these cases unless
there is corrosion risk, cast iron/carbon
steel would suffice, however most users
now require stainless steel, as a matter
of course.
High sensitivity materials such as baby
food products and high fat milk powder
require a higher degree of contact
surface finish and integrity, often
polished to a mirror finish.
Most food ingredients are potentially
explosive in dust form and will
be subject to the ATEX Directive.
Whenever a valve is required to act as
a flame containment device, regardless
of pressure condition or external
environment, then it automatically
becomes categorized as an
Autonomous Safety System requiring
certification of a Notified Body who
must approve the technical file and
manufacturing procedures,
Email: [email protected]
Web: www.rotaval.co.uk
Made in Britain
Issue 31 PECM
161