Different processes demand specific valve designs. Below is a comparison of the most commonly used valve types in sanitary processing:

 

Diaphragm Valve

Fermentation tanks, mixing vessels, fillers, CIP/SIP systems. Isolates process fluid from the environment; smooth internal surface; supports complete drainage.

 

Ball Valve

Product transfer lines, shut-off applications, diverting flow (3-way). Smooth, crevice-free bore; easy to clean; “fully drained” designs available. 

 


Butterfly Valve

Handling lower-viscosity liquids like milk, beer, juices, water. Compact design; thin valve disc minimises pressure drop; suitable for CIP. 

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Check Valve

Preventing backflow in pipelines to avoid contamination. Designed for cleanability; often made of polished stainless steel. 

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Regulating/Control Valve

Precise control of flow, pressure, and temperature for processes like pasteurisation. High-precision internal polishing; meets strict leakage standards (e.g., ASME B16.104 V).

 

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Core Valve Types for Hygienic Applications

At Shield Engineering & Technology Co., Ltd., we understand the critical role valves play in your food and beverage production.

 

We are committed to providing more than just components; we offer hygienic flow solutions that ensure safety, efficiency, and compliance.

 

Our expertise covers the supply and integration of high-quality sanitary valves, including diaphragm, ball, and butterfly valves, designed to meet the strictest international standards.

 

We focus on:

Application-Focused Selection: Helping you choose the optimal valve type and specification for your specific process, whether it’s dairy, beverages, sauces, or brewery applications.

Commitment to Compliance: Supplying valves that adhere to relevant FDA, 3-A, and EHEDG guidelines, with material traceability and supporting documentation.

Technical Support: Offering expert guidance on installation, maintenance, and integration to optimise your process performance and hygiene.

Essential Material & Design Standards

Selecting the right valve involves stringent material and design criteria to ensure safety, durability, and cleanability.

  • Material Selection: The primary material is austenitic stainless steel (AISI 304 or 316/316L) due to its excellent corrosion resistance and inert properties. For seals and diaphragms, food-grade elastomers like EPDM, Silicone, PTFE (Teflon), and FKM (Viton) are used, selected for their compatibility with product and cleaning agents.

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  • Surface Finish: A smooth, polished internal surface is non-porous, prevents bacterial adhesion, and facilitates cleaning. Finishes are measured by Ra (Roughness average), with Ra ≤ 0.8 μm being standard and Ra ≤ 0.5 μm specified for ultra-hygienic applications.

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  • Cleanability (CIP/SIP): Valves must be designed for Clean-in-Place (CIP) and Sterilize-in-Place (SIP) processes. This means no dead legs or cavities where product or cleaning fluids can stagnate. Design features like a 15-30° recommended installation angle for diaphragm valves ensure complete drainage.

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  • Connections: To facilitate fast disassembly for inspection or maintenance, hygienic clamp (Tri-Clamp), SMS, or DIN connections are standard, replacing traditional flanges in product contact areas.

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