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Food Grade Hose Structure
Food grade rubber hoses typically have an inner rubber tube. This tube is designed to transport foods like milk and wine safely. Next, a reinforcement layer of steel wire or fiber is added. This layer provides excellent pressure resistance. The inner layer is usually white, while the reinforcement consists of one or more spiral steel wires. Finally, the outer layer is made of wear-resistant rubber for durability.
Working Pressure
Ensure the working pressure of the food hose and its joints exceeds the system’s pressure. Additionally, any pulse or peak pressure in the system must be lower than the hose assembly’s working pressure. This prevents damage from sudden pressure surges.
Test Pressure
Testing typically uses water or another suitable medium at normal temperature. First, the hose assembly must maintain 2 times the working pressure for 30 to 60 seconds without leakage or pressure drop. Then, it should hold this pressure for 5 minutes under the same conditions. Only then can the rubber hose assembly pass the pressure test.
Burst Pressure
Burst pressure refers to the pressure that causes the hose to rupture, which should be 4 times the working pressure. Most companies currently design hoses to meet this 4x pressure standard. However, this value is strictly for testing and should not serve as a basis for hose selection.
Temperature Range
To preserve the hose’s performance, ensure the environmental temperature does not exceed the hose’s rated range. If it does, the hose may age prematurely, leading to leaks or failure. Always check the manufacturer’s specifications for temperature limits.