The difference between food grade valves and ordinary valves
The most significant difference between food grade valves and ordinary valves is that food valves are specifically designed for applications that require cleaning or aseptic processing. Food valves are commonly used in dairy, food, pharmaceutical, medical and chemical applications. Standard features include easy-to-clean, seamless and polished contact surfaces. Ordinary valves are linear motion valves, usually used to start, stop, and regulate fluid flow in applications that do not require "food grade" cleanliness.
Strictly speaking, the manufacturing standards of food-grade valves are very high. They are mainly developed for biological fermentation enterprises and have very high requirements on the smoothness of valve runners. Every part of the food valve that comes into contact with the fluid must be made of stainless steel—usually 304SS or 316 stainless steel. This material is non-toxic and harmless, and the surface is clean and smooth, without corrosion or shedding. Food-grade valves undergo special treatment after manufacturing and processing, and are superior to industrial valves in terms of cleanliness and ease of installation. It is widely used in food, medical and other industries.
Food grade valves are used in highly hygienic environments such as medicines, foods, and daily necessities. Ordinary valves bring precise control to industrial fluid transmission systems, providing functions such as diversion, media, regulation, backflow prevention, shunting, and pressure relief. In the vast industrial world, there are already many different types of valves in use. With the continuous improvement of the performance of various technical equipment, more and more valve changes are required every year.