JIS 5K SS316 Food Grade Flange Flexible Bellows Rubber Expansion Joint
Food-grade rubber joints are composed
1. Inner rubber layer: The insoles are the main part of food-grade rubber joints and are usually made of food-grade rubber. Food-grade rubber has good elasticity and corrosion resistance, and can adapt to a variety of working environments.
2. Reinforcement layer: The reinforcement layer is usually made of materials such as nylon cord fabric or polyester curtains, which is used to increase the strength and pressure resistance of the joint. These materials increase the load-bearing capacity and service life of the joint.
3. Outer rubber layer: The outer rubber layer is covered outside the reinforcing layer, which plays the role of protecting the inner layer and the reinforcing layer. The cover is also usually made of synthetic rubber, which has good weather and chemical resistance.
4. Loose Sleeve Metal Flange: Loose Sleeve Metal Flange is the connecting part of a food-grade rubber joint, usually made of stainless steel or other corrosion-resistant metal. It ensures a stable connection of the joint and withstands a certain pressure and displacement.
Food grade rubber joint features
Food-grade rubber joints have the characteristics of non-toxic, tasteless, high transparency, softness, good elasticity, kink resistance and no deformation, no cracking, cold and high temperature resistance, long service life, high tear strength, no yellowing, no frosting, no fading when placed at room temperature, and no scale and no peculiar smell in water for a long time.
Food grade rubber joint application field
Food-grade rubber joints are widely used in the absorption and discharge of liquid foods, such as milk, wine, beer, fruit wine, fruit juice, soda, vinegar and alcoholic beverages not higher than 96%. They are suitable for use in food liquid tankers, unloading rooms, processing and filling shops, but not in compressor lines. In addition, they are suitable for machinery and material handling in food and cosmetics, but are not recommended for conveying fluids containing animal and vegetable fats and fats.
Product parameters
Technical conditions of rubber joint |
| Type | 1 | 2 | 3 |
| Working pressure(Kg f/cm2) | 1.0(10) | 1.6(16) | 2.5(25) |
| Explosion pressure(Kg f/cm2) | 2.0(20) | 3.0(30) | 4.5(45) |
| Vacuum value(mmHg) | 2.0(20) | 86.7(650) | 100(750) |
| Applicable temperature | -15℃ ~ +80 ℃ (-20℃~+150℃ special) |
| Applicable media | Air,compressed air,water,sea water,hot water,oil,acid and alkali etc |
| Nominal diameter | Length (mm) | Axial displacement(mm) | Horizontal displacement(mm) | Deflection angle |
| mm | inch | Elongation | Compression |
| 32 | 1 1/4 | 95 | 6 | 9 | 9 | 15° |
| 40 | 1 1/2 | 95 | 6 | 10 | 9 | 15° |
| 50 | 2 | 105 | 7 | 10 | 10 | 15° |
| 65 | 2 1/2 | 115 | 7 | 13 | 11 | 15° |
| 80 | 3 | 135 | 8 | 15 | 12 | 15° |
| 100 | 4 | 150 | 10 | 19 | 13 | 15° |
| 125 | 5 | 165 | 12 | 19 | 13 | 15° |
| 150 | 6 | 180 | 12 | 20 | 14 | 15° |
| 200 | 8 | 210 | 16 | 25 | 22 | 15° |
| 250 | 10 | 230 | 16 | 25 | 22 | 15° |
| 300 | 12 | 245 | 16 | 25 | 22 | 15° |
| 350 | 14 | 255 | 16 | 25 | 22 | 15° |
| 400 | 16 | 255 | 16 | 25 | 22 | 15° |
| 450 | 18 | 255 | 16 | 25 | 22 | 15° |
| 500 | 20 | 255 | 16 | 25 | 22 | 15° |
| 600 | 24 | 260 | 16 | 25 | 22 | 15° |
| 700 | 28 | 260 | 16 | 25 | 22 | 15° |
| 800 | 32 | 260 | 16 | 25 | 22 | 15° |
| 900 | 36 | 260 | 16 | 25 | 22 | 15° |
| 1000 | 40 | 260 | 18 | 26 | 24 | 15° |
| 1200 | 48 | 260 | 18 | 26 | 24 | 15° |
| 1400 | 56 | 350 | 20 | 28 | 26 | 15° |
| 1600 | 64 | 350 | 25 | 35 | 30 | 10° |
| 1800 | 72 | 350 | 25 | 35 | 30 | 10° |
| 2000 | 80 | 420 | 25 | 35 | 30 | 10° |
Precautions for installation of food-grade rubber joints
1. Prevent over-tension or compression: Rubber joints have a certain displacement compensation ability in the process of pipeline connection, but if they are forced to stretch or compress during installation, it will lead to excessive deformation, which will affect the normal function. Therefore, it should be ensured that the actual displacement of the piping system is consistent with the allowable range of the rubber joint during installation to avoid over-stretching or compression.
2. Choose the right seal: When the rubber joint is connected to the pipeline, the seal that is compatible with its material should be selected, and the seal of the improper material should be avoided to prevent leakage or damage.
3. Ensure that the joint and the pipe are aligned: When the rubber joint is connected with the pipeline, the coaxiality of the two must be ensured to avoid uneven force on the joint due to installation deviation, which will affect its service life.
Inspection and maintenance of food-grade rubber joint products after installation
1. Regularly check the sealing status: Regularly check the sealing status of the rubber joints, and replace the aged or worn rubber joints in time to ensure the normal operation of the pipeline system and the safety of food production.
2. Control vibration and noise: Rubber joints have excellent shock absorption performance, which can effectively reduce the vibration and noise during the operation of the equipment and prolong the service life of the equipment.
3. Temperature resistance and corrosion resistance: The food processing process may involve complex working environments such as high temperature, high pressure, acid and alkali, so the temperature resistance and corrosion resistance of rubber joints are the key considerations.
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JIS 5K SS316 Food Grade Flanged Rubber Expansion Joint Good Sealing Images
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