BELTS & CONVEYORS
Design Group (EHEDG). EHEDG Doc 43, ‘Hygienic Design of Belt Conveyors for the
Food Industry’ was published in 2016 and while EHEDG is now in the process of reviewing the document, to take into account changing technological innovations and advances in the hygienic design of conveyor belts, Doc 43 still offers valid, science-based best-practice advice to food equipment manufacturers and food producers. The document focuses on the hygienic design of belt conveyors used in food production environments where wet cleaning is mandatory and takes a detailed look at how the hygienic design of belt conveyors can contribute to enhanced food safety, while also reducing production costs. The document provides examples of belt conveyor systems
and components, along with typical or suggested cleaning processes with the goal of ensuring easy cleanability of equipment to protect food products from contamination, and to avoid accumulation of soil, microorganisms, insects and vermin. For food manufacturers, the guidelines highlight the important
first step when looking at new conveying systems, which is to conduct a thorough Hazard Analysis and Critical Control Points (HACCP) evaluation. Specifically, making sure that critical control points (CCPs) are identified relative to the processing plant’s conveyor systems. Using the HACCP approach helps to define objectives and identify the CCPs for a particular conveyor system, taking into account the specific food types and associated contamination risks.
Other considerations
When it comes to specifying a conveyor belt there are many other considerations, in addition to hygiene. Firstly, the product, size, weight, and throughput. Do you need to handle unwrapped product? The next thing to consider is the production environment.
Do you need to navigate around existing machinery, or change levels? Are you working in a hot or a chilled environment? Once the nature of the product and the processing
requirements are understood you can then begin to focus on the right choice of belting, which could include the following:
Fabric belts: These are usually made with a fabric base that is then topped with a variety of plastic materials. Physical characteristics will differ from material to material with some offering low friction surfaces where products need to slide or more grippy options for incline or decline applications. Fabric belts can offer high levels of hygiene, particularly the fully sealed options. Fabric belts are straight running and drive is via a driven roller beneath the belt. The integration of built-in flights or side guides can make these belts suitable for granular products as well as more solid products. Small transfer diameters are possible with fabric belting which makes them suitable for smaller products. If the belt needs to go around a bend or a dedicated turn, there are plenty of options available to achieve this.
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