A heavier walled crystal clear yarn reinforced hose suitable for a wide variety of food and beverage applications.
- 3A - The PVC compound complies with the criteria in 3-A Sanitary Standards for Multiple-Use Plastic Materials, number 20.
- FDA - The PVC ingredients used are sanctioned for food contact use under CFR title 21, parts 170-199.
- NSF - This hose is certified under NSF/ANSI standard 51: Food Equipment Materials. The inner core tube PVC material is also certified as Potable Water Material under NSF/ANSI Standard 61: Drinking Water System Components -- Health Effects for end use not to exceed a maximum of 128.9 square inches per liter.
- RoHS - The product complies with the requirements of the EU directive 2002/95/EC which is on the restriction of the use of certain hazardous substances in electrical and electronic equipment.
- USDA - The PVC hose has been found chemically acceptable for use in slaughtering, processing, transporting, or storage areas in direct contact with meat or poultry food product prepared under Federal Inspection.
- UL - The clear PVC plastic material is certified for Flame Class HB under the Plastics - Components category by UL with a minimum thickness of 0.8 mm.
- USP - The PVC compound has been tested and meets the requirements of the USP guidelines, for Class VI Plastics.
Unit of Measure
Specifications
Package Type |
N/A Each |
Series |
N/A K3130 |
Brands |
N/A Kuri Tec® |
Standard Length |
N/A 100 ft |
Approximate Weight |
N/A 38 lb |
Nominal Inner Diameter |
N/A 1 in25.4 mm |
Application/Material Conveyed |
N/A Air Lines Breathing Deionized Water Transfer Food and Beverage Transfer Liquid Food Products Pneumatic Lines Powdered Food Products |
Size Code |
N/A 16 |
Maximum Working Pressure at 70 Degree Fahrenheit (ºF) (20 Degree Celsius (ºC)) Temperature |
N/A 150 psi |
Maximum Working Pressure at 122 Degree Fahrenheit (ºF) (50 Degree Celsius (ºC)) Temperature |
N/A 85 psi |
Material |
N/A NSF-51 NSF-614 |
Nominal Outer Diameter |
N/A 1.375 in34.9 mm |
Legend Notes |
N/A Click on question mark icons ()for additional information. |