When a wine transfer is complete, what remains inside the equipment matters, too. Residual wine trapped in valve cavities, fittings, or hard-to-reach areas can complicate cleaning between production runs, making the design of these components an important consideration in the cellar.

At Cipriani Harrison Valves, hygienic design is central to our company's range of stainless steel valves and flow components, with solutions for wineries looking to improve cleanability, product handling, and overall operational efficiency.

Designing for Easier Cleaning

Take the company's 52 Series Ball Valve, for example. Its full-port design provides an unrestricted flow path, while available features address a common challenge with ball valves: product trapped within the valve body.52 Series Ball Valve

Optional purge ports allow cleaning solutions to reach internal cavities, while food-grade PTFE cavity fillers help reduce areas where residual product can collect.

Sampling points present another important consideration. Cipriani Harrison's 34 Series Sampling Valve features a self-draining design, with an optional in-line Clean-in-Place (CIP) connection and a leak-detection port to support cleaning and maintenance.

34 Series Sampling ValveBeyond individual valves, the company also offers sanitary connectors designed to minimize dead legs, along with static and rotating spray balls for internal tank cleaning.

Small Components, Important Considerations

From fermentation and tank transfers to filtration and bottling, choosing equipment that's designed with cleaning and maintenance in mind can make a difference in day-to-day winery operations.

Cipriani Harrison Valves offers a range of hygienic stainless steel valves, fittings, and engineered flow solutions to meet the needs of different winery processing systems.

Explore Cipriani Harrison's winery solutions: www.ciprianiharrisonvalves.com/winery.html