KEEPING PRODUCTION running while maintaining instrumentation remains a persistent challenge in food and beverage manufacturing. In continuous processes such as brewing, dairy production and beverage blending, shutting down a vessel to remove a level or pressure transmitter can result in lost output, cleaning cycles and additional validation work.

Live service valves for hygienic processing

Against that backdrop, suppliers have developed mounting and service valves designed to allow instruments to be removed from pressurised lines without draining the process. One example is Satron’s PASVE valve, a ball type mounting and service valve intended for use with the company’s VG, VO and VC transmitters, as well as compatible pH sensors using a G1 process connection.

With more than 75,000 PASVE units installed globally over the past four decades, the valve is designed to enable installation, removal and servicing of compatible sensors while the process remains live. A mechanical safety lock is intended to prevent unintentional release under pressure.

Supporting uptime in continuous food manufacturing

In hygienic environments, the practical value lies in avoiding unnecessary vessel emptying and subsequent cleaning in place or sterilisation in place cycles. For plants operating on tight production schedules, even short interruptions can have knock on effects across filling, packaging and downstream logistics.

The PASVE is available in manual and automated configurations, which allow integration into both standalone skids and larger process systems. Material and connection options are offered to support hygienic design requirements, although suitability will depend on the specific application and cleaning regime.

Designing maintainability into process systems

Typical applications include dairy pasteurisation lines, fermentation vessels, beverage blending systems and other processes where continuous measurement of level, pressure, turbidity or pH is required. In these settings, maintenance access without breaching process integrity can reduce exposure risk and improve technician safety.

As food and beverage manufacturers continue to pursue higher asset utilisation and reduced downtime, demand for serviceable instrumentation assemblies is likely to increase. Whether through dedicated service valves or alternative isolation strategies, the ability to maintain measurement systems without stopping production is becoming a more significant factor in plant design and retrofit projects.

You can view a video with further details of Satron’s PASVE mounting and service valve here: tinyurl.com/4dknf8ba

For more information:

www.plusautomation.co.uk

Tel: (0121) 58 222 58