Ammeraal Beltech propone soluzioni a nastro che rispondono alle esigenze dell’industria della carne e del pollame quali il design igienico e la sicurezza alimentare, per un processo stabile ed efficiente ed una elevata facilità di sanificazione.
- 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
Esplora usando il menu a tendina o cliccando sugli indicatori
Questa infografica è utilizzata esclusivamente come esempio generale indicativo.
Le configurazioni attuali di fabbrica e dei processi potrebbero variare, ma i nostri esperti del settore le conoscono tutte.
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).
Principali sfide
- Heavy loads and usage
- Dirty environment with presence of mud
- Slippage and mistracking on friction drive belts
- Broken belts
Soluzioni
- Extra strong and resistant belts
- Durable and long wear belts
- Positive drive belts
- Ease of maintenance
Dopo la pulizia, l’animale passa alla linea di macellazione in cui vengono rimossi gli organi.
Principali sfide
- 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
Soluzioni
- 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.
Principali sfide
- 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
Soluzioni
- 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
A seconda del prodotto, la carne viene lavorata in diversi processi come la conservazione tramite salamoia, la cottura, l’affumicatura, la cottura alla griglia, la cottura al forno, la stagionatura e l’essiccazione. I processi in cui è richiesto l’utilizzo
Principali sfide
- 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
Soluzioni
- 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)
Le casse piene di carne possono pesare fino a 70 kg. È necessario utilizzare un nastro resistente per trasportare questi pacchi pesanti in deposito o nell’area di smistamento. Spesso si verifica anche l’accatastamento dei prodotti.
Principali sfide
- Links damaged by high impact or tensile overload
- Slippage on the sprocket
- Cleaning requirements
- Product accumulation
- Curve belts required
- Inclines / declines
Soluzioni
- Durable Modular Belts
- Easy Cleaning Belts
- Wide variety of accessories
- Inclined and declined possibilities without losing products
I processi per il confezionamento possono variare molto a seconda del tipo di carne da confezionare. Il confezionamento gioca un ruolo chiave nella conservazione e nella durata di conservazione prevista.
Principali sfide
- 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
Soluzioni
- 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