Sanitary

Food-grade butterfly valves are used for isolation and basic flow control in transfer lines for liquid foods, beverages, dairy products, and other hygienic processes. Selection should be based on cleanability, piping geometry, elastomer compatibility with the process media and CIP chemicals, and avoidance of retention zones around the disc and stem.

This category includes Tassalini and Mei butterfly valves, in manual or pneumatic execution, with hygienic end connections and provision for actuators, limit switches, solenoid valves, and position indication accessories. For Tassalini valves, the stated materials include AISI 304L and AISI 316L bodies, AISI 316L disc, and PTFE stem bushes. Available sizes include DN25-DN250 and 1/2"-10". Standard surface finish is 120 grit, with Ra 1.01-1.14 μm max. Maximum operating pressure is 7 bar, or 2 bar when PTFE seal rings are used.

Mei series BV-BVT and BR-BRT valves are specified with semiflange construction and AISI 316L disc. Seat materials include food-grade silicone, EPDM, or PTFE with silicone/EPDM core. Internal surfaces are polished to mirror finish, with satin external finish. Standard sizes are DN100-DN400. The BVS series is referenced with red food-grade silicone seal, welded execution, flanged or special end connections on request, and actuator-ready configuration.

Technical selection should verify nominal size, end connection type, installation position, full drainability, product and cleaning temperature, operating frequency, required shut-off class, and actuator torque. In automated filling and transfer systems, pneumatic actuator sizing, fail-safe position, and feedback signal configuration should be matched to the plant control logic. Seal wear, leakage path control, and maintainability should also be considered when specifying valves for hygienic service.