The food process line conveyor belt is made of specially treated polyester composite fabric as the carrying frame, and coated with polyurethane resin as the carrying surface. In addition to the characteristics of general conveyor belts, such as high tensile strength, good bending properties, frivolity and toughness, food process line conveyor belts are resistant to oil, non-toxic and easy to clean. The food process line conveyor belt fully complies with the US FDA food cleaning standards. The conveyor belt has excellent abrasion resistance and physical aging resistance. It is a durable and ideal food process line conveyor belt product.
The food process line conveyor belt is used in transportation and storage, so insist on cleaning. In addition, avoid sunlight or rain or snow, avoid contact with acids, alkali oils, organic solvents and other substances, and be one meter away from heating equipment . During storage, the temperature in the warehouse should be between -18℃-40℃, and the relative temperature should be between 50-80%RH. During the storage period, the goods must be placed in rolls and not folded. The storage period should be turned once every season. Conveyor belts of different types and standard layers are not suitable to be used together, and the joints are glued. The type, structure, standard, and number of layers of food process line conveyor belts should be selected reasonably according to the operating conditions.
1. The operating speed of the food process line conveyor belt should generally not be as large as 2.5 m/s. For materials with large lumpiness and high abrasion, and the use of fixed plough-type unloading equipment, low speed should be used as much as possible.
2. The matching of the diameter of the driving roller and the cloth layer of the conveyor belt, the matching of the transmission roller, the reversing roller and the request for the roller groove angle should be selected reasonably according to the design rules of the conveyor.
3. The feeding direction should follow the running direction of the tape. In order to reduce the impact of the material on the tape when the material falls, a chute should be selected to reduce the material falling distance.
4. The belt receiving section should shorten the distance between rollers and use buffer rollers. In order to avoid material leakage, a soft and moderate baffle should be used on the belt side to prevent the baffle from being too hard and scratching the belt surface of the food process line conveyor belt.
