Food, Dairy, & Beverage

In the Food, Dairy, & Beverage industry, gaskets must meet stringent sanitary standards and comply with regulations such as those set by the FDA. They must be manufactured from food-grade materials and often feature crevice-free designs or are secured without adhesives (like clip-on designs) to prevent bacterial growth. Gaskets in this industry face thermal shocks due to frequent cleaning cycles involving hot water or steam followed by cold sanitizing solutions. They also need to resist the chemicals used in Cleaning-in-Place (CIP) protocols, which include alkaline or acidic detergents and sometimes chlorine-based sanitizers. Furthermore, some food products, such as acidic juices or dairy products containing fats, can be aggressive and require gaskets with specific chemical resistance.

The Food, Dairy, & Beverage industry primarily uses food-grade EPDM and NBR gaskets. EPDM is popular for its resistance to hot water, steam, and various cleaning chemicals, and is compatible with acidic products and sanitizers. Food-grade EPDM (EPDMFF) is widely used in pasteurizers and juice heaters. However, EPDM is not suitable for oil- or fat-rich products as it can swell and degrade. NBR (Nitrile) gaskets are preferred for their compatibility with oils and fats, making them ideal for applications involving dairy cream, butter, or oily beverage ingredients. Food-grade NBR (NBRFF) is a standard option. While NBR is effective with fats, it has poorer resistance to strong oxidizers and high heat compared to EPDM. Silicone, particularly FDA-compliant grades, is valued for its temperature resistance and flexibility. Viton (FKM) is used when higher temperature or chemical resistance is needed, such as with certain cleaning solutions or food products with specific chemical properties. HNBR, with food-grade options, is chosen for its resistance to oils and higher temperatures.