PU food conveyor belts are high-performance conveyor belts made primarily of polyurethane (PU), using high-strength polyester fabric or industrial fiber cloth as the load-bearing skeleton, with a surface coating of food-grade polyurethane resin. Designed specifically for the food processing industry, this product meets international food safety standards such as FDA and EU, and can come into direct contact with food, making it an indispensable key piece of equipment in modern food production lines.
Advantage
1. Oil and chemical resistance.
2. Because PU conveyor belts are simple to clean, hygienic requirements are upheld during the production process.
3. Flexibility. Their size, shape, and thickness can be altered to meet the needs of a particular application.
4. PU conveyor belts are made to be extremely strong and resilient to constant use and large loads.
Maintenance
1. Frequent Cleaning: To prevent contamination and food residue accumulation, clean the conveyor belt following each production cycle. When necessary, use disinfectants, mild detergents, and hot water.
2. Inspection: Frequently check the conveyor belt for indications of damage, wear, or wear. Look for any places where the conveyor belt might start to deteriorate or for loose fasteners.
3. Lubrication: To prevent friction damage and guarantee smooth operation, make sure the conveyor belt's moving components-like the drive system-are adequately greased.
4. Proper Storage: To avoid material deterioration, keep the belt out of direct sunlight and chemicals and store it somewhere cool and dry when not in use.
Customized Processing Options:
1. Add skirt/baffle: Prevents material spillage and supports 0-90 degree incline conveying.
2. Add guide strips: Prevents deviation, provides positioning, and supports material load.
3. Perforation processing: Vacuum adsorption and precise positioning (suitable for dumpling machines, cutting machines, etc.).
4. Edge sealing: Prevents fiber shedding and improves hygiene.
5. Seamless process: One-piece molding eliminates hygiene dead corners at the joints.
Selection and Maintenance Points
1. Selection: For belts in direct contact with food, a food-grade certificate is required; select oil-resistant and high-temperature-resistant models for the frying area; select thickened, cut-resistant models for the cutting station.
2. Cleaning: Regularly clean with a neutral detergent and hot water, and use disinfectant if necessary to avoid residue.
3. Avoidance: Strictly prohibit contact with strong solvents (acetone, toluene); avoid prolonged operation at excessively high temperatures; prevent excessive tension leading to belt fatigue.
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