In order to avoid that, till the 1950s process equipment such as valves, pipes, etc. were taken out from the plant and manually cleaned with significant economic impact due to frequent and prolonged downtime.
Since then, technology has developed to today’s automated CIP (Clean in Place) and SIP (Sterilization in Place) processes. These terms refer to washing and sterilization procedures, which consist of several stages that allow the internal surfaces of the equipment to be cleaned and then eventually sterilized (complete bacterial elimination), without being disassembled from the system. This can be done after careful analysis not only of the application but also of the type of dirt to be removed; combining rinsing, detergent and drying phases with chemical or thermal sterilization.
Important: both phases (CIP and SIP) must necessarily be carried out in sequence since sterilization is ineffective on uncleaned surfaces.
SteriValves, as manufacturers of equipment for the food and pharmaceutical industry, is particularly sensitive to customer’s needs, that is why the company has designed and developed the Rotovalve Plus dosing valve in accordance with the “Guidelines for the Design of Hygienic Equipment”.
Apart from its mirror-polished internal surfaces in contact with the product (Ra <0.5 µm), the Rotovalve Plus particular design avoids the presence of “dead corners” or obstruction points where the product can accumulate and cannot be completely eliminated using the washing liquid.
Its seals are also designed with the same logic; besides, an internal flushing system ensures the removal of elastomer particles that may appear with the valve normal use.
SteriValves designs and manufactures high quality products to the pharmaceutical, food and chemical industry. The core business of the company is based on a modular system composed by three different type of valves : Sterivalves , Flexivalves, Rotovalves. Through the years, SteriValves cooperated with many OEM and pharmaceutical industries, customizing ...
