01
QF Pneumatic Three Way Insulated Ball Valve
Application
In a chocolate production line, a three-way insulated ball valve plays a critical role in managing the flow of liquid chocolate, which needs to be kept at a precise temperature to maintain the right consistency and quality. Here’s how these valves are typically used and why they are important:
Features Specific to Chocolate Production:
1. Temperature Control: Liquid chocolate must be maintained at a specific temperature (usually between 40-50°C) to prevent it from solidifying or losing its smooth texture. The insulation in the valve helps maintain this temperature as chocolate moves through different parts of the production line.
2. Three-Way Flow Control: The three-way design allows for flexible routing of liquid chocolate between different sections of the production line, such as between mixing, tempering, or storage tanks. It can mix or divert flows, ensuring continuous and efficient processing.
3. Material: The valve is usually made from food-grade stainless steel (e.g., SS316) to meet hygiene standards and avoid contamination, while also being resistant to corrosion from cocoa's natural acidity.
4. Smooth Internal Surfaces: The internal design needs to be smooth and free from dead spaces to avoid buildup of chocolate residue, which could lead to contamination or blockages. Insulated ball valves designed for food applications are easy to clean (often designed for CIP—Clean-in-Place processes).
5. Insulation Jacket: The valve is typically fitted with an insulation jacket, which allows for heating fluid (like hot water or steam) to circulate around the valve body. This prevents the chocolate from cooling and solidifying while passing through the valve.
Applications in Chocolate Production Line:
Tempering Process: In the tempering process, chocolate is cooled and reheated to specific temperatures to achieve a shiny finish and good texture. The three-way valve helps control the flow of liquid chocolate between tempering machines and storage tanks.
Filling and Dosing: These valves can be used to direct liquid chocolate into molds or packaging machines without temperature loss, ensuring smooth and accurate filling.
Mixing: They can also be used in areas where chocolate is mixed with other ingredients, such as nuts or flavorings, ensuring consistent flow and temperature.
Materials
Valve body: SS304,SS316L
Valve seat: Encapsulated PTFE
Gasket:EPDM ,Silicone
Options: Three-way ball valve;T type,L T type ball core.
With/without purge ports for CIP/SIP
Design Features
Maintenance free operation
Compact and portable
Small operating torque
Valve seals and gaskets comply with FDA 177.2600
Manual handle, pneumatic actuator, electric actuator are interchangeable.
Technical Specification
Sizes available from DN50-DN65
Max. working pressure (PTFE): 10bar (147psi)
Temperature range (PTFE): -20 ~ 180℃
End connections:threaded
Surface treatment: Ra 16 ~ 32μin (0.4 ~ 0.8μm)
Supply pressure for air actuator: 70 ~ 115psi
