Page 35 - Industrial Technology July 2021

MACHINE BUILDING

RUNNING A FOOD PROCESSING
PLANT IS NOT AN EASY TASK,
NOT LEAST BECAUSE OF THE
COMPLEXITIES OF DEALING WITH
FOOD SAFETY AND HYGIENE.
HERE ANNA MARCOL OF
CONVEYOR AND POWER
TRANSMISSION BELT SPECIALIST
HABASIT, SHARES INSIGHTS
FROM A RECENT WEBINAR
DELIVERED JOINTLY BY EXPERTS
FROM HABASIT AND NGI, WHO
DISCUSSED HOW HYGIENE-RATED
EQUIPMENT AND THE RIGHT
CHOICE OF BELT TYPE AND
MATERIAL, ARE CRUCIAL IN
ACHIEVING FOOD SAFETY.

Choosing the right conveyor

belt for assured food safety

CONVEYING & PALLETISING

hile food plant managers do a good job of the likes of 3-A, NSF or EHEDG guidelines for equipment, cleaning. A conveyor design supporting sanitary needs is
keeping their facilities clean, food debris as well as being compliant with the food contact one that provides easy access to belting from all sides, to
and microbes can still find their way into regulations by the FDA or EU 1935/2004, and other allow operators to inspect, clean, sanitise and validate
Wthe smallest of dead spots. Bacteria can national regulations. effectively.
harbour on and in conveyor frames, under equipment, Hygiene certified components take into consideration For example, Habasit’s Saniclip is a rod retention
under the belt, or even in the small gaps of a plastic among other factors the cleanability of surfaces, system with toolless belt opening that allows a line
modular belt. What’s more, they can elude even the most preventing ingress and the growth of microbes in dead operator to remove and assemble a modular belt swiftly
rigorous cleaning cycles, leading to excessive use of spaces, self-draining surfaces or on levelling-feet or for easy cleaning.
detergent, water, time and energy. castors and much more. In any case, plant managers are When selecting the right food contact material, it’s
So, evidently, food safety goes to the heart of the food required to care for equipment that is made from materials important food processors choose a belt that doesn’t
process and supply chain. It’s also why food hygiene that are safe and do not change the composition of food, change its mechanical properties or wear quickly when
decisions made by food processors should be considered or its taste or odour. regularly exposed to harsh, chemical-based cleaning
at each of the manufacturing, processing, and packing However, these measures are only a means to an end. cycles, at elevated temperatures and with extended
stages. Likely one of the most important pieces of We wanted to share our experiences and participate in the contact times.
equipment that runs through all these steps is the dialogue on food safety, and so Habasit’s hygiene program
conveyor system. manager, Bernd Roser recently delivered a webinar on Easier cleaning
When thinking about food safety and hygiene, food food safety jointly with Niels Vindsmark, sales and brand To support engineers in identifying the chemical resistance
processing professionals should consider two key areas: owner program manager at hygienic component of various belt types and materials, Habasit has created a
hygiene-rated equipment and the right choice of food- manufacturer NGI. free online tool to help users decide the best belt for them.
contact elements, including belt type and material. In the webinar Niels explained: “Applying hygienic For applications exposed to very demanding hygiene
certified components will not avoid an outbreak, but the conditions, Habasit has also developed Super HyCLEAN,
Hygienic equipment more problems you can eliminate and the more certified a plastic modular belt that minimises the use of rods and
In open conveyor systems, food debris can contaminate hygienic components you have in your production facility, hinges to aid cleaning, ideal for applications such as fish
surfaces and get into crevices and internal support the less places you have to look at and worry about if you and poultry.
structures over time. While an effective cleaning and have an outbreak.” Whatever the food processing application, choosing
sanitation plan goes a long way in reducing the right conveyor belt, and ensuring equipment is
contamination, equipment and components designed Belting considerations designed with hygiene in mind is pivotal. Not only will it
specifically for hygiene can take less time, water and Bernd Roser pointed out that food plant managers help food processors comply with industry standards, it
cleaning agents to clean and sanitise. should consider three areas when using open conveyor will ensure the industry can continue to reduce the
As such, equipment and components should be systems: choosing the right conveyor design, choosing the dangers of contamination – and make it easier for plant
appropriately hygiene certified for food. This includes right food contact material to match the process managers to run their facility.
meeting minimum hygiene standards in accordance with conditions and selecting belts that support ease of MORE INFORMATION: www.habasit.com

July 2021 • INDUSTRIAL TECHNOLOGY 35