Ammeraal Beltech fournit des solutions de bande qui répondent aux besoins du secteur de la viande et de la volaille, tels que la conception hygiénique et la sécurité alimentaire, la transformation durable et efficace et la facil
- Unique Modular Belts constructed to minimise fissures where bacteria can hide and where knife blades can get caught or fragment
- Synthetic Belts with antimicrobial covers and KleenEdge non-fray edges to eliminate contamination
- Easy-to-clean characteristics that reduce water waste
For all the process steps right up to end of line packaging, our belts help you maintain the highest levels of Food Safety without sacrificing efficiency or production time.
“Belting solutions that are ‘A cut above the rest’ in the Meat & Poultry Industry. Food Safety, durability and cleanability make our belts prime choices for your applications.”
Sander Bakker
Global Industry Segment Manager Meat, Poultry & Seafood
Meat and Poultry
Explore Meat and Poultry processes and our recommended products
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This infographic is used as a general indicative example only.
Actual factory and process configurations could vary, but our industry experts know them all.
Stunning with CO2 followed by sticking is regarded as the most gentle method of slaughter. The concentration of CO2 in the air renders the animals unconscious. Then they are either electrically stunned or stunned with carbon dioxide (CO2).
Main challenges
- Heavy loads and usage
- Dirty environment with presence of mud
- Slippage and mistracking on friction drive belts
- Broken belts
Solutions
- Extra strong and resistant belts
- Durable and long wear belts
- Positive drive belts
- Ease of maintenance
Après le nettoyage, l’animal arrive à la ligne d’abattage propre, où les organes sont enlevés.
Main challenges
- Dirty environment with presence of blood, fat and bones
- Belt pollution, particularly on the return side
- Bacteria traps – frequent cleaning required
- Broken belts or accessories such as cleats and sidewalls
- Minimizing unscheduled downtime
Solutions
- Durable Food Grade belts
- Hygienic design, easy-to-clean (resistant to chlorine detergent)
- AntiMicrobial properties – sealed belt edges
- Quality cleats and sidewalls
- Self-tracking homogeneous belts
The carcass is processed into main and by-products in several steps. The deboning speed is determined by the supply of carcasses or carcass parts. This keeps the pressure on the work-load and therefore on the production. The deboned meat and the by-products are checked in crates or on a conveyor belt and led away.
Main challenges
- Dirty environment with presence of blood, fat and bones
- Bacteria traps, intensive cleaning required
- High impact and belt damage from knife blades
- Long belt lengths (from 5 to 50 m)
- Meat portion instability
Solutions
- Material resistant to chlorine detergent in intensive cleaning
- Homogeneous belts without risk of fabric contamination
- Durable and cut-resistant belts
- Hygienic design, easy-to-clean
- Non-stick, non-fray and AntiMicrobial properties
Selon le produit, la viande subit des traitements différents, tels que la salaison, la cuisson, le fumage, la cuisson au gril, la cuisson au four, la maturation et le séchage. Le découpage, le tranchage, la séparation de la vian
Main challenges
- Dirty environment with presence of blood, fat and bones
- Slippage in wet conditions
- Friction stretches damages on belt conveying surface
- Wear problems
- Sticky products
- Continuous elongation – re-tensioning necessary
Solutions
- TPU covers available with excellent abrasion and chemical resistance
- Adhesive (glossy) and non-adhesive (matt) covers for reliable food processing
- Non-cracking covers
- Nonex oil and fat resistance belts
- Non-stick belts
- Positive drive belts
- Food Grade standard belts (in white / blue)
Les caisses pleines de viande peuvent peser jusqu’à 70 kg. Une bande pour usage intensif est nécessaire pour transporter ces paquets lourds jusqu’à l’entreposage ou la zone de distribution et une accumulation peu
Main challenges
- Links damaged by high impact or tensile overload
- Slippage on the sprocket
- Cleaning requirements
- Accumulation
- Curve belts required
- Inclines / declines
Solutions
- Durable Modular Belts
- Easy Cleaning Belts
- Wide variety of accessories
- Inclined and declined possibilities without losing products
Les procédés de conditionnement varient beaucoup selon le type de viande qui est conditionnée. Le conditionnement joue un rôle clé dans la conservation et la durée de conservation.
Main challenges
- Damage of trays or damage caused by trays
- Slippage in wet / dirty conditions
- Friction stretches damages on belt conveying surface
- Wear problems by extensive cleaning
- Sticky products and product positioning
Solutions
- Food Grade standard belts (white / blue)
- High grip (cold & wet conditions)
- Highly elastic silicone belt cover, also at low temperatures
- TPU with excellent abrasion and chemical resistance
- AntiMicrobial belts, self-tracking belts
- Easy-to-clean homogeneous belts
- Non-stick belts and positioning belts