The Guide to Choosing Vacuum Breakers for Sanitary Processing

All food, beverage, and dairy sanitary processing systems work to protect their pasteurization processes from vacuum conditions while maintaining costs and keeping processes efficient.  Vacuum Breaker Valves are a cost-effective means to prevent vacuum during all phases of production. This can be applied to sanitary process systems to prevent vacuum conditions, hygienic high temperature, short time pasteurization systems in the food, dairy and beverage industries.

This article will examine the proper uses and benefits of implementing vacuum breaker valves into sanitary processing systems to ensure positive pressure as a means to eliminate vacuum conditions in sanitary processing systems.

Sanitary Vacuum Breakers

Vacuum conditions in sanitary procesing system can lead to product loss and less clean processing mechanism.  Vacuum Breaker Valves can help reduce vacuum conditions in your sanitary processing system. These stainless-steel valves are designed as a means to prevent vacuum conditions in hygienic high-temperature, short-time pasteurization systems across the food, beverage and dairy industries.

Like a ball check valve, the internal ball in the vacuum breaker valve is forced upward closing the event port during cleaning in place or when pipelines are pressurized.  When this pressure drops the internal ball moves down which allows air into the vent and prevents vacuuming.  The Vacuum Breaker Valve lends itself to the cleaning in place, CIP, mechanisms of your sanitary processing equipment. During the CIP process actuator moves the ball off the upper section, enabling the seat and the interior of this valve to be cleaned. CIP fluid is discharged and properly drained.