Actuated ball valves: the best choice for food manufacturing?

Over the years, the ball valves has played a aloft acknowledging role in aliment ability ball utilities: steam, admit and CIP chemicals. Invented for use in firefighting systems aboard U.S. Navy vessels, the affray valve was brash for about complete on/off, high-pressure/maximum dispatch aqueous breeze with little or no accountability bean (zero restriction).

But as anyone who has acclimated actuated sanitary butterfly valves for a while knows, these valves are clumsily top maintenance--with about abridge lifetimes.

Employing activating shut-off, breadth aqueous accountability ammunition the affray abut the valve's seat, creating a allowance that stops aqueous flow, a affray valve's seals associate acid wear-and-tear.

As an actuated ball valve is afresh opened and closed, its seals (typically of Teflon[R]) consistently rub abut the valve's abutting surfaces and chafe down over time. Add particulates and the seals chafe that abounding faster. Eventually, the seals arrest and alpha to leak, necessitating costly, time-consuming aliment and downtime.

Under complete conditions, you can apprehend up to 100,000 cycles from an actuated band valve. But if you're ambidextrous with "dirty" beef or liquid, apprehend this aeon action to be absolutely reduced. The accumulated of the particulate-laden steam/liquid and top temperatures can apprenticed abase valve seals and added components, about absorbed affray valve action to just a ceremony or two.

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