Valves that are simpler and lower in cost are one reason mid-sized dairy and beverage firms are upgrading to continuous processes (CP) and realizing productivity and economic gains from the implementation of clean-in-process (CIP) techniques. Large and small dairy and non-dairy companies also stand to gain from new valve designs and sealing materials that ensure fail-safe operation for improved hygiene and greater productivity.

“We are starting to see a level of adoption taking place in smaller processing organizations where it is apparent there is a need for continuous processing, either to maximize profitability and efficiency or to stay competitive. The mid-sized organizations are starting to take a serious look at continuous processes,” says Jim Larsen, national manager of business development, valves at Alfa Laval.