Meat and Poultry

Ammeraal Beltech provides belting solutions that match the Meat and Poultry Industry’s needs, such as hygienic design and Food Safety, durable and efficient processing and ease of cleaning.

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

Explore Meat and Poultry processes and our recommended products

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Overview

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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

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

Skinning / Scalding / Cleaning

After cleaning, the animal comes to the clean slaughter line, where the organs are removed.

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

Cutting / Splitting / Deboning

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

Further Processing

Depending on the product, meat undergoes different processing, such as pickling, cooking, smoking, grilling, baking, maturing and drying. Cutting, slicing, meat separation and sausage stuffing are all processes where belts are needed.

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)

Meat Logistics

Full meat crates can weigh up to 70 kg. A heavy duty belt is required to convey these heavy packages to the storage or dispatch area and often accumulation can occur.

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

Packaging

Packaging processes vary a lot depending on the type of meat being packaged. Packaging plays a key role in preservation and expected shelf life.

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

AMERICAS

EMEA

APAC

Global

AMERICAS

EMEA

APAC

Global

Meat and Poultry

Explore Meat and Poultry processes and our recommended products

Overview

Stunning

Skinning / Scalding / Cleaning

Cutting / Splitting / Deboning

Further Processing

Meat Logistics

Packaging

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Recommended Products*

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