The food processing industry operates under stringent hygiene and safety regulations, requiring materials that are not only durable but also non-toxic and easily sanitized. While Polyvinyl Chloride (PVC) is one of the most widely used materials in piping globally, its application in food and beverage facilities is strictly governed by standards that dictate its usage. Not all PVC is created equal for this environment. Standard industrial-grade pipes, while excellent for drainage, may not meet the necessary regulatory approvals for carrying products intended for human consumption. Therefore, understanding specific compliance criteria is paramount when selecting a plastic PVC pipe for any part of a food processing system.

Compliance with FDA and NSF Standards

For any material intended to carry potable water or have direct contact with food products, compliance with bodies like the Food and Drug Administration (FDA) and the National Sanitation Foundation (NSF) is non-negotiable. Specifically, any plastic PVC pipe used must meet NSF/ANSI Standard 61, which certifies that the materials do not leach harmful contaminants into drinking water. Furthermore, fittings and tubing that touch food must often meet specific FDA regulations (such as those governing food-grade plastics). Using a standard, non-certified plastic PVC pipe in a direct-contact application risks contamination and severe regulatory penalties, making compliance documentation essential.

Temperature and Chemical Limitations

A significant limitation of using standard PVC in food processing is its temperature threshold. Many food processes, such as pasteurization, sterilization, and hot water washdowns, involve temperatures well above 140°F (60°C). As discussed previously, standard plastic PVC pipe cannot withstand these conditions without softening, warping, and failing. In areas requiring heat resistance, processors must opt for materials like CPVC (Chlorinated PVC) or stainless steel. Therefore, standard PVC is generally restricted to conveying chilled water, cold ingredients, or fluids that remain at ambient or refrigerated temperatures, where its chemical resistance to various salts and mild acids is beneficial.

Applications in Non-Contact Utility Lines

Despite its limitations, standard PVC remains a workhorse in non-contact areas of food facilities. It is commonly used for drainage systems (handling wastewater and floor runoff), ventilation systems, and in utility lines that supply non-potable cooling water or compressed air. In these applications, the rigidity, low cost, and corrosion resistance of the plastic PVC pipe make it an ideal choice. It offers a long-lasting, low-maintenance solution for keeping the processing area clean and managing waste fluids efficiently without the risk of contaminating the final food product.

Conclusion

The use of PVC in food processing is strategic: appropriate for non-contact applications and highly regulated for direct-contact roles. Success depends on selecting FDA-compliant and NSF-certified piping, and respecting its limitations, particularly regarding high temperatures. LESSO manufactures PVC pipes with a consistent focus on material stability, dimensional accuracy, and overall durability. LESSO’s piping solutions are designed to support smooth and secure installation, helping ensure reliable jointing during assembly. By using LESSO products, customers benefit from materials that maintain structural integrity over time and deliver dependable performance in long-term applications.