How to select the appropriate sanitary stainless steel three-way ball valve for dairy applications

For dairy applications (such as milk, yogurt, cream, and cheese production), the requirements for hygienic three-way ball valves are more stringent than those for general food factories.

 This is because dairy products are high in fat and protein, prone to bacterial growth, and temperature-sensitive.

The core focus of selection should be on: absolute sterility/hygiene, resistance to CIP cleaning, residue-proof construction, and compliance with dairy-specific standards. Below is a 

detailed selection guide for the dairy industry:

Step 1: Determine the valve core type based on the process function.

First, it's necessary to clarify the specific task this valve performs in the dairy production line to determine whether to choose an L-type or T-type 

valve:

Flow Direction Switching

Scenario: Switching milk from a receiving tank to a fermentation tank, or cream from a ripening tank to a packaging machine.Selection: Use an L-type three-way ball valve. It ensures milk flows only from one inlet to one outlet, preventing uncleaned pipes from mixing 

with the finished product.

Mixing

Scenario: During standardization processes, mixing skim milk and cream in a specific ratio; or when producing flavored milk, mixing milk with 

jam/syrup.

Selection: Use a T-type three-way ball valve. Utilizing its three-way interconnection feature, it achieves uniform mixing.

Step 2: Focus on Dairy-Specific Materials and Seals

Dairy products contain acidic substances (fermentation) and chloride ions (CIP brine), requiring high-quality materials.

Valve Body Material:

316L stainless steel must be used. Compared to 304, it is more resistant to milk acidity and chloride ion corrosion.

Low Carbon Content: Ensures that high-temperature carbide precipitation during welding installation does not reduce corrosion resistance.

Seal Material:

EPDM is preferred: Ethylene propylene diene monomer (EPDM) rubber is the gold standard in the dairy industry. It is resistant to hot water and 

alkalis (CIP commonly uses NaOH) and meets FDA certification.

Avoid using: Ordinary NBR (nitrile butadiene rubber) is not resistant to high-temperature CIP and is prone to aging; FKM is not recommended 

unless used as an acidic additive in dairy beverages (if acidic).

Polishing Requirements:

The surface roughness Ra of the parts in contact with the media must be ≤ 0.4μm. This prevents fat and protein particles from adhering to tiny 

surface pits, avoiding bacterial growth.

Step 3: Consider Connection and Installation Methods

Dairy product piping requires frequent disassembly and cleaning, and scale buildup must be prevented.

Connection Methods:

Quick-fit clamps: The preferred option. Facilitates disassembly for checking the aging of the sealing rings and allows for thorough manual 

cleaning at night.

Welded type: Can be used in aseptic areas (such as aseptic piping after a UHT tubular sterilizer), but requires automatic rail welding and 

passivation treatment at the weld joints to ensure a smooth inner wall.

Installation Location:

Horizontal or inclined installation of the valve is recommended to avoid vertical installation, which can cause milk residue to accumulate at the 

bottom of the valve body.

Drainage: Ensure that the milk in the valve cavity can be completely drained after the valve is closed, without any "dead zones".

Step 4: Adapting to CIP/SIP Cleaning and Sterilization

Dairy production requires daily CIP cleaning and weekly/monthly sterilization. Valves must be able to withstand this demanding cycle.

Temperature Resistance: Confirm that the seals can withstand CIP cleaning temperatures, typically around 85°C, and SIP sterilization temperatures,

 typically above 121°C for extended periods. EPDM usually meets these requirements.

No Dead Angle Design:

Check if the valve body has a drain port.

Check if the ball and seat are designed with a "scraper-like" structure to scrape away viscous milk fat during rotation, preventing material caking 

and seal failure.

Step 5: Meeting Industry-Specific Standards

Ordinary industrial valves are not suitable for dairy products. When selecting a valve, confirm that it meets one of the following specific standards:

3A Hygiene Standard: A US standard with extremely high global recognition in the dairy industry.

EHEDG Certification: Certified by the European Hygiene Equipment Design Group, ensuring easy cleaning of the equipment.

ISO 2037: Standard for stainless steel pipes for use in the food industry, developed by the International Organization for Standardization.

Summary: Selection Checklist for Three-Way Ball Valves for Dairy Products

Before purchasing, please check the following checklist to confirm:

Process Requirements: Is it for switching flow direction (L-type) or mixing/washing (T-type)?

Valve Body: Is it made of 316L? Is there a material certificate?

Sealing: Is it made of food-grade EPDM? Can FDA certification be provided?

Inner Wall: Does the roughness meet Ra ≤ 0.4μm?

Cleaning: Are there any dead corners? Can it completely drain?

Standards: Does it comply with 3A or EHEDG?