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| Quantity: | |
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Soren20060206
JINGCHENG
3917290000 3904610000 3917390000
When food products cool down in a line, viscosity shifts, flow becomes unstable, and residues can build up—leading to inconsistent processing and extra downtime. A temperature-stable transfer hose helps keep production predictable.
This Food-Grade Heated Hose is designed for food conveying equipment, using a custom food-grade inner liner and built with insulation + heating to help maintain a steadier media temperature (design-dependent).
Max operating temperature up to 100°C
Heater layer with evenly woven heating elements to help reduce inner-wall temperature variation
High-insulation construction to support thermal efficiency while considering surface temperature
Reference working pressure 75–173 bar (1088–2501 psi) depending on size
Reference burst pressure 300–690 bar (4350–10005 psi) depending on size
Minimum bend radius 30–300 mm depending on size
Keep temperature steady: helps reduce cooling-related viscosity increase and flow instability in food transfer (design-dependent).
Improve line stability: insulation + heating helps keep process windows consistent (design-dependent).
Fit real equipment: built for food conveying equipment with a customizable food-grade liner and fully configurable hose build.
Custom food-grade inner liner for food transfer media (design-dependent)
Insulation + heating structure for more uniform temperature along the hose (design-dependent)
Engineering-focused configuration: choose voltage/sensor/length/diameter/power and fitting standards to match your machine (design-dependent)
| ID (inch) | OD (mm) | Working Pressure (bar) | Working Pressure (psi) | Burst Pressure (bar) | Burst Pressure (psi) | Min Bend Radius (mm) |
|---|---|---|---|---|---|---|
| 1/4" | 9 | 173 | 2501 | 690 | 10005 | 30 |
| 5/16" | 11 | 158 | 2284 | 630 | 3915 | 40 |
| 3/8" | 12.4 | 135 | 1958 | 540 | 7830 | 60 |
| 1/2" | 15.9 | 118 | 1704 | 470 | 6815 | 150 |
| 5/8" | 19 | 88 | 1269 | 350 | 5075 | 180 |
| 3/4" | 22.6 | 85 | 1234 | 340 | 4930 | 260 |
| 1" | 29.5 | 75 | 1088 | 300 | 4350 | 300 |
Rated voltage: 380Vac / 220Vac / 110Vac / 12Vdc (and others)
Sensor: J-type / K-type / NI120 / PT100 / PT1000 (and others)
Hose length: 0.1 m / 3 m / 4.5 m / 5 m / 6 m / 10 m (and others)
Diameter options: Φ8 / Φ12 / Φ16 / Φ19 / Φ25 (and others)
Max temperature options: 400°C / 200°C / 120°C / 100°C (and others)
Pressure class options: 4 / 10 / 20 / 35 MPa (and others)
Power rating: 110 / 150 / 170 / 200 W/m (and others)
Fittings: US / UK / Metric standards (end 1 & end 2)
Media (type, viscosity, any particulates)
Target temperature and max temperature (continuous/peak)
Working pressure and pressure spikes
Required size: ID/OD, tolerance expectations, and minimum bend radius constraints
Hose length and routing (movement, drag chain, bend points)
Voltage available + control method; sensor type needed
End fittings (standard + thread type), sealing method, and interface drawings
Environment (washdown, ambient temperature, abrasion exposure)
Workflow: inquiry → spec confirmation → quotation → production → inspection & packing → shipping.
When food products cool down in a line, viscosity shifts, flow becomes unstable, and residues can build up—leading to inconsistent processing and extra downtime. A temperature-stable transfer hose helps keep production predictable.
This Food-Grade Heated Hose is designed for food conveying equipment, using a custom food-grade inner liner and built with insulation + heating to help maintain a steadier media temperature (design-dependent).
Max operating temperature up to 100°C
Heater layer with evenly woven heating elements to help reduce inner-wall temperature variation
High-insulation construction to support thermal efficiency while considering surface temperature
Reference working pressure 75–173 bar (1088–2501 psi) depending on size
Reference burst pressure 300–690 bar (4350–10005 psi) depending on size
Minimum bend radius 30–300 mm depending on size
Keep temperature steady: helps reduce cooling-related viscosity increase and flow instability in food transfer (design-dependent).
Improve line stability: insulation + heating helps keep process windows consistent (design-dependent).
Fit real equipment: built for food conveying equipment with a customizable food-grade liner and fully configurable hose build.
Custom food-grade inner liner for food transfer media (design-dependent)
Insulation + heating structure for more uniform temperature along the hose (design-dependent)
Engineering-focused configuration: choose voltage/sensor/length/diameter/power and fitting standards to match your machine (design-dependent)
| ID (inch) | OD (mm) | Working Pressure (bar) | Working Pressure (psi) | Burst Pressure (bar) | Burst Pressure (psi) | Min Bend Radius (mm) |
|---|---|---|---|---|---|---|
| 1/4" | 9 | 173 | 2501 | 690 | 10005 | 30 |
| 5/16" | 11 | 158 | 2284 | 630 | 3915 | 40 |
| 3/8" | 12.4 | 135 | 1958 | 540 | 7830 | 60 |
| 1/2" | 15.9 | 118 | 1704 | 470 | 6815 | 150 |
| 5/8" | 19 | 88 | 1269 | 350 | 5075 | 180 |
| 3/4" | 22.6 | 85 | 1234 | 340 | 4930 | 260 |
| 1" | 29.5 | 75 | 1088 | 300 | 4350 | 300 |
Rated voltage: 380Vac / 220Vac / 110Vac / 12Vdc (and others)
Sensor: J-type / K-type / NI120 / PT100 / PT1000 (and others)
Hose length: 0.1 m / 3 m / 4.5 m / 5 m / 6 m / 10 m (and others)
Diameter options: Φ8 / Φ12 / Φ16 / Φ19 / Φ25 (and others)
Max temperature options: 400°C / 200°C / 120°C / 100°C (and others)
Pressure class options: 4 / 10 / 20 / 35 MPa (and others)
Power rating: 110 / 150 / 170 / 200 W/m (and others)
Fittings: US / UK / Metric standards (end 1 & end 2)
Media (type, viscosity, any particulates)
Target temperature and max temperature (continuous/peak)
Working pressure and pressure spikes
Required size: ID/OD, tolerance expectations, and minimum bend radius constraints
Hose length and routing (movement, drag chain, bend points)
Voltage available + control method; sensor type needed
End fittings (standard + thread type), sealing method, and interface drawings
Environment (washdown, ambient temperature, abrasion exposure)
Workflow: inquiry → spec confirmation → quotation → production → inspection & packing → shipping.
