• Facebook
  • Twitter
  • LinkedIn
  • Google+
  • RSS

Conveyor Systems - Articles and news items

EHEDG guidelines for conveyors for the food processing industry

Issue 4 2016  •  18 August 2016  •  Jon J. Kold, Chairman, EHEDG Denmark

EHEDG’s guidelines for conveyors in food processing discuss good and bad solutions, and focus on production and the cleaning regime. The guideline chapters give input to the various conveyor types and the challenges during food processing. However, there are difficulties in proposing sweeping generalisations for conveyor and belt design due to the multiplicity of demands from the industry; foodstuffs may be (deep) frozen, fried, cooked, or baked, etc., on the conveyor; the foodstuffs may be hot or cold, humid, dry, or oily etc.; they may be highly perishable and/or susceptible to contamination or very highly inert…

Hygienic design of conveyor systems – new EHEDG Guideline shows the way

Issue 5 2014  •  27 October 2014  •  Jon J. Kold, Chairman, EHEDG Conveyer Systems Subgroup

With a new guideline on hygienic design of belt conveyors for the food industry, the European Hygienic Engineering & Design Group (EHEDG) addresses two of the major challenges in safe food production. First, how to avoid contamination of food through inadequately designed processing equipment. Second, how to improve food safety without operating costs for cleaning and production hygiene […]

Conveyor belt standards

Issue 5 2011  •  1 November 2011  •  Helen Difford, New Food Editor

Food contact materials are all materials and articles that are intended to come into contact with foodstuffs, as well as those in contact with water intended for human consumption. As a general rule, FDA legislation is based on positive lists and maximum quantities of substances to be used, while EU legislation is based on positive lists of the substances and maximum limit of migration to the food. Conveyor belts that meet EU regulations do not always meet the FDA requirements and vice versa, making it difficult for conveyor belt manufacturers to ensure their products are safe for food products.

Familiarity and comprehension of belting applications and standards is of vital importance to conveyor belt manufacturers so that they can translate them into their products. There are standards for materials used, hygiene and food safety, which overlap and are increasingly important for belt manufacturers.

New EHEDG Subgroup on Conveyor Systems

Issue 1 2011  •  3 March 2011  •  Jon J. Kold, Regional Chairman EHEDG Denmark and Chairman of the EHEDG, Subgroup Conveyor Systems

A new guideline for the hygienic design of conveyor systems will be based on solid Danish and European experiences with hygienic design of conveyor systems to be used in the food industry. In January 2011, the newest EHEDG Subgroup Conveyor Systems became active at a large kick-off seminar, which took place on 27 January 2011 at Billund Airport Meeting Centre in Denmark. The purpose of the Subgroup is to prepare a new EHEDG Guideline on the hygienic design of conveyor systems to be used in food manufacturing and processing. The subgroup consists of 20 professionals for companies and institutions. This underlines the industry’s broad interest in the subject.

Conveyor systems are widely used in food manufacturing for moving raw materials, processed food and packaged products. The upcoming guideline is primarily aimed at conveyors used in high risk areas, i.e. the processing of non-packaged foods in direct contact with the conveyor or transported in open boxes.


Webinar: Properties of food products can be investigated by thermal analysisWATCH NOW
+ +