The body is made from polypropylene, with a butterfly made of HDPE. It contains a circumferential nitrile seal. The system pumps wine up to a dynamic pressure of 80kPa. The valve is tested to 100kPa and passes. However, after approx 12 months some of them start to leak and fail to provide a tight shut off. Lifetime before leakage of any butterfly valve will depend on suitable materials not only to fluid, but also to number of operations, temperature, concentration of cehemicals in fluid and purity of fluid. Any coarse particles or dried residuents (for instance sugar) may give abration in addition to material problems. CIP process with steam or high temperature would not be suitable to NBR. CIP chemicals? Solution is to upgrade the valve. EPDM sealings might give a longer lifetime in your case than NBR. As best for price/lifetime I suggest(check with suppliers): centric butterfly, allowed for food industry, highly polished stainless steel disc, PTFE liner with soft backing. Also check to suitability with yuor CIP process

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