Conveyors - Articles and news items

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.

Conveyor belt hygiene

Issue 2 2008, Past issues  •  13 June 2008  •  Albert Amgar, General Manager, ASEPT

Conveying is a unit operation of food process engineering that aims at carrying raw materials, intermediate products or end products. This operation is therefore largely used in the food processing industry.

Conveyors unite

Issue 4 2006, Past issues  •  6 November 2006  •  Olaf Heide, EHEDG Conveyors subgroup member

On June 21 2006 the new European Hygienic Engineering & Design Group (EHEDG) subgroup ‘Conveyors’ was chartered in Amsterdam. The initial meeting was led by Jacques Kastelein, EHEDG Executive Committee member and chairman of the Equipment and Components group. Team members are delegates from different companies which are each involved with some aspect of designing machines, systems, components or cleaning issues for food processing equipment and conveyors.

Conveying the truth

Issue 1 2005, Past issues  •  31 January 2005  •  Tim Lloyd, New Food

Conveyor belts are the arteries of all food processing sites. They support products from a raw material stage to final packaging and endure all the processes in between. They must be able to work safely and effectively with all manner of different product characteristics, from viscous ingredients to raw meats. But how do conveyor belt manufacturers match the fast-paced development of food products, with belts that are up to the task? And what changes do they foresee for tomorrow’s manufacturing environment? New Food met with six leading conveyor belt manufacturers to find out.


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