Valves and flow equipment for the food and beverage industry

Food and beverage plants require controlled flow in steam, hot water, chilled water, condensate, compressed air, cleaning media and auxiliary process lines. Valve selection depends on the fluid, operating temperature, pressure, cleaning method and maintenance requirements of the installation.

Typical food and beverage production lines use isolation valves, control valves, check valves, safety valves, pressure reducing valves and condensate drainage equipment. Correct sizing helps limit pressure losses, temperature fluctuations and unstable flow in processes such as pasteurisation, sterilisation, fermentation, washing, tank heating and CIP/SIP cleaning.

Typical applications

• Steam networks for pasteurisation, sterilisation, heating and cleaning.
• Hot and cold water lines for production, washing and auxiliary circuits.
• CIP and SIP systems exposed to thermal and chemical loads.
• Pressure control on heat exchangers, tanks and steam distribution lines.
• Condensate removal from headers, heat exchangers and pipework.
• Equipment protection using safety valves and check valves.

Equipment selection criteria

• Operating pressure and temperature.
• Material compatibility with the fluid and cleaning media.
• Required flow rate and allowable pressure drop.
• Actuation method: manual, pneumatic or electric.
• Need for modulating control or simple line isolation.
• Accessibility for inspection, cleaning and maintenance.

Indicative equipment

• Shut-off and isolation valves.
• Flow and temperature control valves.
• Pressure reducing valves and pressure regulators.
• Steam traps and condensate management equipment.
• Safety valves for network and vessel protection.
• Check valves for backflow prevention.
• Line strainers for valve and instrument protection.

For each application, the operating data of the line, start-up and shutdown conditions, cleaning requirements and available installation space should be reviewed. These parameters define the valve type, nominal size, pressure class, construction materials and actuation method.