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Food Safety 101 – Conveyor Belt Types

Conveyor belts are one of the most important components in a food processing line, as they can significantly impact both the quality and food safety of the products they transport. There are many different types of conveyor belting to choose from depending on the application. Plastic Modular, Solid Flat Belt and Wire Mesh are among the most popular choices for primary and secondary food processing. Each type of belt is constructed differently and has a specific use. Making the correct decision on conveyor belting is extremely important as it can affect your product integrity, food safety of your product and have significant impact on your maintenance and sanitation time.

Plastic Modular

Conveyor Belt Types - Food Safety 101

Top: Plastic Modular Belt, Bottom: Solid Flat Belt (ThermoDrive)

Plastic Modular belts are constructed of plastic modules, use hinge rods and are corrosion & abrasion resistant. The open space percentages (OSP) of the plastic modules allow this belt type to be versatile and are commonly used for fruit & vegetables, packaged meat & poultry and bakery lines. A smaller OSP would be ideal for small product and drainage applications and a higher OSP for heat transfers, cooling and spiral freezers. They are also commonly used through metal detection systems. These belts are easy to clean, low maintenance and can heighten your food safety.

Solid Flat Belt (ThermoDrive)

Solid Flat Belt (ThermoDrive) belts are constructed of homogeneous thermoplastic, seamless with no hinge rods and has a smaller OSP (100% closed surface) reducing bacterial harborage areas. These belt types are best integrated in raw & cooked meat applications and fruit & vegetable processing lines. ThermoDrive belts have no tension, enabling easy lifting to access backside of the belt and all internal components during sanitation.

Wire Mesh

Wire Mesh belts are made from series 300 stainless steel and operate with a non-exposed hinge mechanism to prevent bacterial harborage areas. These belts have a higher OSP and are excellent for breaded products and mainly used for cooked products because of higher heat resistance and belt stability.

Speak with a conveyor belt specialist at Tri-Mach Group Inc. to help determine which belting type is best for your particular application.

 

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