GEMÜ 615

Pneumatically operated diaphragm valve

  • Description
  • Features
  • Technical specifications
  • Accessories

The GEMÜ 615 2/2-way diaphragm valve has a low maintenance plastic piston actuator and is pneumatically operated. An integral optical position indicator is standard. Normally Closed (NC), Normally Open (NO) and Double Acting (DA) control functions are available.

  • CIP/SIP capable
  • Wide range of adaptation options for add-on components and accessories
  • Compact design (ideal when space is at a premium)
  • Wide range of adaptation options for add-on components and accessories
  • Media temperature: -10 to 80 °C
  • Sterilization temperature: max. 150 °C
  • Ambient temperature*: 0 to 60 °C
  • Operating pressure*: 0 to 6 bar
  • Nominal sizes*: DN 10 to 20
  • Body configurations:
  • Connection types: Clamp | Spigot | Threaded connection
  • Connection standards:
  • Body materials: 1.4435 (316L), forged material | 1.4435, investment casting material | CW617N, brass
  • Diaphragm materials:
  • Conformities*: EAC | FDA

Fitting Accessories

Product video

How diaphragm valves with metal valve bodies work

00:40 min
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Online since 16.09.2015
Beer manufacturing / fermentation system

Product applications

Beer manufacturing / fermentation system

Knowledge regarding beer brewing has existed for many thousands of years already and was even exercised by the ancient Egyptians using the simplest of means. Nowadays, the most modern of hygienic processes are used to manufacture highquality beer. When manufacturing beer, both the knowledge of the art of beer brewing and a whole host of machinery and materials are needed. Using various process steps, water, barley, hops and yeast are combined to make the drink which is supported by the German beer purity law. The soluble, filtered extract gained from the malt when mashing is heated. This hot wort is cooled down. The next important production step is fermentation. For this purpose, yeast and sterile air / oxygen is added to the cooled wort. The oxygen serves to activate the yeast cells. This green beer is piped into the fermentation tanks. The yeast attenuates the extract / sugar in alcohol and carbon dioxide, releasing heat.