Technical Q&A (Food Industry)

Q. “How do conveyor belts for the food industry differ from standard conveyor belts?”

A. In the food industry, “safety, hygiene, and cleanability” are especially critical. Forbo’s food conveyor belts are designed in accordance with HACCP principles, allowing even unpackaged food to be conveyed safely. In addition, a wide range of products—including synthetic conveyor belts, plastic modular belts, and homogeneous elastic belts—is available, providing optimal properties for each individual process.

Q. “What are the key features of HACCP-compliant belts?”

A. HACCP-compliant belts are designed to support food safety management and feature resistance to hydrolysis, excellent release properties, high-visibility colors (e.g. blue), and sealed belt edges. These features help prevent food residues and bacterial growth, ensuring a hygienic production environment.

Q. “Which belts are suitable for dough processing (bread, cookies, etc.)?”

A. In dough processing, special release properties, durability, and hygienic materials are essential. Fabric-based multipurpose belts and belts with sealed edges (Smart Seal), including antistatic and fray-resistant designs, provide conveying performance and cleanability tailored to dough characteristics.

Q. “Which belts should be selected for processes where release properties are critical?”

A. For highly adhesive products (such as rice cakes, cooked rice, or dough), non-stick belts with excellent release properties are recommended. Their low-adhesion surfaces reduce product build-up and also help shorten cleaning time.

Q. “What should be considered for belts used in chocolate conveying or cooling processes?”

A. In chocolate conveying and cooling tunnels, belts must maintain product shape without disturbing the cooling process. High belt flatness and resistance to low temperatures are required. Selecting the appropriate belt tension member and surface design is key to ensuring dimensional stability and cleanability.

Q. “Are there belts suitable for liquid or wet processes such as dairy applications?”

A. Yes. For dairy products and wet environments, fully sealed belts and belts with Smart Seal edge sealing are available. These designs prevent water, oil, and bacteria from penetrating the belt structure, enabling easy cleaning and highly hygienic conveying.

Q. “What properties are required for conveyor belts used in food packaging?”

A. In food packaging processes, release properties, dimensional stability, oil resistance, and cleaning resistance are essential. Homogeneous elastic belts offer excellent release behavior and stability, delivering high performance even when combined with equipment such as checkweighers and labeling machines.

Q. “In which applications are plastic modular belts used?”

A. Plastic modular belts consist of interlinked plastic modules and can be configured to suit specific applications. They flexibly accommodate detailed food processing requirements, such as open area and product shape, while offering easy cleaning and compliance with food hygiene standards.

Q. “Are there processing options to help keep belts hygienic?”

A. Yes. Applying Smart Seal edge sealing prevents oil, water, and bacteria from penetrating the belt tension member. This significantly improves cleanability and hygiene.

Q. “How can the safety and hygiene of food industry belts be verified?”

A. Forbo’s food conveyor belts not only comply with HACCP requirements but also meet strict FDA and EU hygiene standards. Some products are supplied with declarations for use with unpackaged food, ensuring verified safety and quality.

Q. “Are there belts suitable for high-temperature processes (before or after baking)?”

A. Yes. Certain food processes require conveying under high-temperature conditions. In such cases, heat-resistant synthetic conveyor belts or belts with special constructions tailored to the application are selected. Exceeding the permissible temperature range can lead to belt degradation or dimensional changes, so process temperatures must be confirmed in advance.

Q. “What should be considered when conveying foods containing oils or sugars?”

A. Foods containing oils or sugars can adhere to the belt surface or cause slippage. Therefore, belts with excellent oil resistance, chemical resistance, and enhanced release surfaces are recommended. In processes requiring frequent cleaning, cleaning resistance and the presence of edge sealing are also important selection criteria.

Q. “Which belts are suitable for intensive cleaning processes (high-pressure or chemical cleaning)?”

A. In food plants with frequent cleaning cycles, belts with high water and chemical resistance are recommended. Belts with sealed edges that prevent water and cleaning agents from penetrating the belt structure are particularly effective in combining durability with hygiene. Selection should take cleaning conditions (temperature, pressure, and detergents) into account.

Q. “Is belt color an important factor in food processing plants?”

A. Yes, it is important. In the food industry, belts in distinctive colors such as blue are widely used to improve the visibility of foreign objects. This makes contamination easier to detect and contributes to improved quality control. Selecting an appropriate belt color according to the process and product is recommended.

Q. “What information should be provided in advance when selecting a belt for food applications?”

A. For accurate belt selection, key information includes the type of conveyed product (food type and whether it is packaged), operating temperature, cleaning conditions, conveying method (horizontal, inclined, or curved), pulley diameters, and tension conditions. Sharing this information in advance enables the proposal of an optimal belt solution that meets hygiene, durability, and productivity requirements.