This is a simple way to maintain inlet pressure because the air psi setting equals the product pressure supplying the separator. Control the back pressure of the whey flow after separation for even skimming. Use both the CPM-O and the CPM-I to maintain proper pressure in the flow; keeps the correct pressure, resulting in better separator performance. The CPM-I can also control back pressure on pasteurization units. Constant Pressure Modulating Valves can be used for other types of equipment and applications where a constant pressure is desired!