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NEWSLETTER

Meat Processing

Process

Food Process Meat

1. Slaughter

1. Slaughter

After the live animals are delivered, they are stunned and slaughtered. The animals are then depilated, their rumen and intestines removed, and the other offal is gutted while hanging. Before being halved or quartered, the carcasses are cooled in a separate station.

Process 1 Slaughter Meat

Technical requirements for the belts

The carcasses are usually transported hanging by overhead conveyor systems. For the transport of the rumen and intestines, the belts used must be particularly abrasion-resistant and easy to clean. The transport of the offal for further processing requires a high standard of hygiene.

Meat Slaughter

Our solution

For rumen transport, Forbo Movement Systems Prolink supplies plastic modular belts, series 6.1, made of polypropylene (PP). Various HACCP belts with the highest hygiene standards are used to transport the offal for further processing. These belts are EU and FDA compliant.

Features, functions, benefits

Prolink plastic modular belts of the 6.1 series can be hot cleaned and, in combination with coupling rods made of polybutylene terephthalate (PBT), offer particularly long service lives. All HACCP belts are easy to clean.

Other information

All belt types can be made endless on the line if required. No special tools are required for Prolink plastic modular belts. For fabric-based and homogenous belts, various splicing procedures and devices are available.

Links/Downloads

Detailed information on suitable products can be found in our application brochure "Siegling Belting – Food" ref. no. 269, in the product overview "Siegling Transilon conveyor and processing belts" ref. no. 224, in the technical manual "Siegling Prolink plastic modular belts" ref. no. 888 and in the brochure "Fullsan Flat" ref. no. 197 about our homogenous belts.

  • 269 EN – Siegling Belting Food

    Siegling Belting – Food
    Ref. no. 269 | PDF | EN

  • 224 EN – Siegling Transilon Product Range

    Siegling Transilon Product range
    Ref. no. 224 | PDF | EN

  • 888 EN – Siegling Prolink Engineering Manual

    Siegling Prolink Engineering Manual
    Ref. no. 888 | PDF | EN

  • 197 EN – Fullsan Flat Lower Cleaning Costs Better Hygiene

    Fullsan Flat
    Ref. no. 197 | PDF | EN

2. Boning & cutting

2. Boning & cutting

During these operations, the carcass is boned and further cut according to the final products to be delivered. The further transport within the plant is usually carried out by standardized boxes/trays. Slaughter waste is removed from the process via waste belts.

Process 2 Boning & cutting Meat

Technical requirements for the belts

Boning and cutting requires a high cut resistance belt surface and at the same time very high hygienic requirements. For the transport of the slaughterhouse waste the mechanical demands on the belts can be neglected, whereas box/tray transport for further processing requires high tensile strength, as inclines often need to be overcome. Good cleanability is a must for all belts.

Our solution

For cutting, Forbo Movement Systems Prolink supplies plastic modular, series 6.1, made of cut-resistant polyoxymethylene (POM-CR) (CR = cut resistant) or fabric-based belts with a corresponding cut-resistant surface. Series 6.1 belts made of polypropylene (PP) are ideally suited for box and tray transport. Various easy-to-clean belt types are used for the removal of slaughterhouse waste.

Meat Boning Cutting
Meat Boning Cutting

Features, functions, benefits

The Prolink plastic modular belts of the 6.1 series used for cutting have a high notched impact strength, which is reflected in low cutting depth and low wear. For fabric-based belt types, Forbo Movement Systems achieves very suitable surfaces for boning and cutting by using hard, cut-resistant polyurethane coatings that are also easy to clean. Many fabric-based belt types can be provided with belt edge sealing (Smartseal). For inclined conveying, Prolink belts of the 6.1 series can be equipped with Friction Top inserts.

Other information

All belt types can be made endless on the line if required. No special tools are required for Prolink plastic modular belts. For fabric-based and homogenous belts, various splicing procedures and devices are available.

Links/Downloads

Detailed information on suitable products can be found in our application brochure "Siegling Belting – Food" ref. no. 269, in the product overview "Siegling Transilon conveyor and processing belts" ref. no. 224, in the technical manual "Siegling Prolink plastic modular belts" ref. no. 888 and in the brochure "Fullsan Flat" ref. no. 197 about our homogenous belts.

  • 269 EN – Siegling Belting Food

    Siegling Belting – Food
    Ref. no. 269 | PDF | EN

  • 224 EN – Siegling Transilon Product Range

    Siegling Transilon Product range
    Ref. no. 224 | PDF | EN

  • 888 EN – Siegling Prolink Engineering Manual

    Siegling Prolink Engineering Manual
    Ref. no. 888 | PDF | EN

  • 197 EN – Fullsan Flat Lower Cleaning Costs Better Hygiene

    Fullsan Flat
    Ref. no. 197 | PDF | EN

3. Further processing

3. Further processing

The work steps for derinding, portioning, shaping and seasoning differ in many ways. The term "further processing" thus covers various sub-processes which are implemented with the aid of conveyor and processing belts, but which otherwise have little in common technically.

Illustrated are exemplary two different process sections: production of steak and burger

Process 3 Further processing Meat

Technical requirements for the belts

In addition to the general hygienic requirements, the technical requirements result from the specific process and conveying situations. For example: a robust belt structure, high cut resistance, good grip properties, high positioning accuracy and high belt permeability.

Our solution

Forbo Movement Systems supplies homogenous belts, fabric-based types and plastic modular belts for the individual sub-processes. Each processing step can be optimally equipped from this portfolio. This allows you to fully exploit your quality and productivity potential.

Meat Further processing
Meat Further processing

Features, functions, benefits

HACCP-compliant belts allow direct contact with food, even with the highest demands on hygiene. Transilon belts with a high K1% value and Prolink plastic modular belts, series 6.1, are our first choice as flaker belts. Exact positioning, for example during slicing, is achieved by belts with appropriate surface structures and perforated edge strips. Series 6.1 plastic modular belts with a permeability of 23 % are ideally suited for seasoning and marinating processes.

Other information

All belt types can be made endless on the line if required. No special tools are required for Prolink plastic modular belts. For fabric-based and homogenous belts, various splicing procedures and devices are available.

Meat Further processing

Links/Downloads

Detailed information on suitable products can be found in our application brochure "Siegling Belting – Food" ref. no. 269, in the product overview "Siegling Transilon conveyor and processing belts" ref. no. 224, in the technical manual "Siegling Prolink plastic modular belts" ref. no. 888 and in the brochure "Fullsan Flat" ref. no. 197 about our homogenous belts.

  • 269 EN – Siegling Belting Food

    Siegling Belting – Food
    Ref. no. 269 | PDF | EN

  • 224 EN – Siegling Transilon Product Range

    Siegling Transilon Product range
    Ref. no. 224 | PDF | EN

  • 888 EN – Siegling Prolink Engineering Manual

    Siegling Prolink Engineering Manual
    Ref. no. 888 | PDF | EN

  • 197 EN – Fullsan Flat Lower Cleaning Costs Better Hygiene

    Fullsan Flat
    Ref. no. 197 | PDF | EN

4. Testing & packaging

4. Testing & packaging

The products are checked for foreign materials by means of various detection methods. These checks can be integrated at different points of the production process. Weighing and packaging are used to assemble the products into units suitable for sale. Usually, packaging in bags or trays and subsequent shrink-wrapping is done during the ongoing process. In a sequence that depends on the system and product, labelling, film wrapping and, if necessary, repackaging and deep-freezing are then carried out.

Process 4 Testing packaging Meat

Technical requirements for the belts

In addition to general suitability for use with foodstuffs and good cleaning properties, specific belt characteristics are required in each case, e.g. thickness uniformity during weighing, good product entrainment for exact positioning and good release properties during labelling. For metal detectors and X-ray equipment, the specific requirements depend on the type of equipment used. In deep-freeze areas, the belt material must not become brittle at temperatures down to -40 °C.

Our solution

The Forbo Movement Systems product range is characterized by high product quality and a large variety of belt types. The programs of the various product lines include numerous specialized belt types that are tailored to the respective process task and reliably meet the requirements of your HACCP concept.

Meat packaging
Meat Testing

Features, functions, benefits

Special surface finishes support the process reliability during portioning and film wrapping. Special fabrication methods for check weigher belts achieve extremely precise endless joints of the same thickness. For metal detectors, antistatic or non-antistatic belt types are available depending on the requirements. For process-safe X-rays, belts with a high coefficient of friction are used on the carrying side so that the safety curtain of the device can be reliably passed through.
The food-grade Prolink series made of polyoxymethylene (POM) or polyethylene (PE) offer extraordinarily long service lives for the freezing process. In order to withstand the high tensile forces in cooling towers, Prolink belts that can negotiate bends are equipped with stainless steel coupling rods.

Other information

All belt types can be made endless on the line if required. No special tools are required for Prolink plastic modular belts. For fabric-based and homogenous belts, various splicing procedures and devices are available.

Meat packaging

Features, functions, benefits

Special surface finishes support the process reliability during portioning and film wrapping. Special fabrication methods for check weigher belts achieve extremely precise endless joints of the same thickness. For metal detectors, antistatic or non-antistatic belt types are available depending on the requirements. For process-safe X-rays, belts with a high coefficient of friction are used on the carrying side so that the safety curtain of the device can be reliably passed through.
The food-grade Prolink series made of polyoxymethylene (POM) or polyethylene (PE) offer extraordinarily long service lives for the freezing process. In order to withstand the high tensile forces in cooling towers, Prolink belts that can negotiate bends are equipped with stainless steel coupling rods.

Links/Downloads

Detailed information on suitable products can be found in our application brochure "Siegling Belting – Food" ref. no. 269, in the product overview "Siegling Transilon conveyor and processing belts" ref. no. 224, in the technical manual "Siegling Prolink plastic modular belts" ref. no. 888 and in the brochure "Fullsan Flat" ref. no. 197 about our homogenous belts.

  • 269 EN – Siegling Belting Food

    Siegling Belting – Food
    Ref. no. 269 | PDF | EN

  • 224 EN – Siegling Transilon Product Range

    Siegling Transilon Product range
    Ref. no. 224 | PDF | EN

  • 888 EN – Siegling Prolink Engineering Manual

    Siegling Prolink Engineering Manual
    Ref. no. 888 | PDF | EN

  • 197 EN – Fullsan Flat Lower Cleaning Costs Better Hygiene

    Fullsan Flat
    Ref. no. 197 | PDF | EN

Detailed process image

Detailed meat processing

Detailed meat processing