Essential reading for food processing plants: How to choose the right sanitary butterfly valve for your food processing plant

The sanitary butterfly valve is the most-specified valve in any hygienic plant — cheap, compact, fast and easy to clean. It is also the valve most often mis-specified, which is why a unit that "looked fine on paper" starts leaking after one CIP season. This guide covers the seven decisions that determine whether your butterfly valve holds up: seat material, connection and standard, actuation, torque sizing, finish and maintenance.

"Send us a 2-inch valve." Sounds simple — until the DIN line, the ISO line and the American line all turn out to have different outside diameters. Here is the comparison table our engineers use every day, and the five rules that prevent 90% of sanitary connection mistakes.

In hygienic plants, seals — not valve bodies — cause over 80% of valve service issues, and most of them announce themselves weeks in advance. This guide walks through the symptoms our service engineers meet most often, what each one really means, and the maintenance rhythm that keeps AB valves leak-free for years.

Surface treatments fall into three categories: chemical (addressing corrosion resistance), mechanical (addressing appearance), and electrochemical (addressing both). When selecting a method, first consider three factors: the required level of corrosion resistance, the strictness of cleanliness standards, and the budget.