Overview
Meat processing lines carry heavy, wet and fatty product through areas that are cleaned aggressively and often run cold. Fat attacks the wrong belt material, water finds any crevice in the frame, and chilled rooms make some plastics brittle. The conveyor has to survive all three at once.
For direct meat contact we use PU belting, which is non-porous and resists fats and oils far better than PVC, or plastic modular belt where drainage and sectional repair matter more. Frames are stainless steel with open construction so there is nowhere for product residue to collect out of sight.
Where we work on the line
- Carcass breaking and primal cutting
- Deboning and trimming lines
- Portioning and weighing
- Mincing and further processing
- Vacuum packing and labelling
- Chilled and frozen dispatch
Frequently asked questions
Which belt material handles fats and oils best?
PU (polyurethane) belting is the usual choice for direct meat contact because it is non-porous and resists fats, oils and greases, where PVC will degrade over time. Plastic modular belt is the alternative where drainage, wash-down and sectional repair matter more than a continuous surface.
Will the conveyor work in a chilled room?
Yes. PU belting stays flexible at low temperatures where PVC stiffens, so it is preferred on chilled and cold-chain lines. Plastic modular belts are also widely used in chilled and frozen areas, with the belt material selected for the actual working temperature.
How do you stop residue building up in the frame?
Open stainless steel frame construction, with minimal flat surfaces and no enclosed box sections where product or water can sit unseen. This is what makes a line auditable, since inspectors need to see that the conveyor can actually be cleaned rather than just being told that it is.