The Idiosyncratic Potato

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French fries are very easy to eat – they are the perfect finger food. It’s difficult to have just one and in the US alone, over 4.5 billion pounds of French fries are consumed each year. Though they are easy and delicious to consume, they have their fair share of challenges to process on the way to your plate.

When a French fry is still raw and wet, surface tension tends to cause it to stick to the belting causing products to travel around the head pulley and then drop onto the floor.  In the past,  this was corrected by spraying water on the head pulley or attempting to blow the fries off the belt with an air jet. Water is ever more expensive and now considered a finite resource – so an alternative way of dealing with this stickiness is necessary across the vegetable industry.

Volta’s SuperDrive™ with ITO-50 texture allows the fries to easily drop off the belting. It eliminates the need for other obtrusive methods. The texture is easy to clean and features the benefits of all Volta food-grade materials.

Another challenge of processing French fries is that when they are off-loaded into the processing plant, significant amounts of dirt, sand, mud, vines, and rocks are mixed in loosely or adhere to the potatoes. These ‘products’ can cause very harsh damage to a conveyor like severe abrasion

What’s more, when modular belts are used, the free fall of the potato during intake and washing can break belt materials. Plastic parts can then go into the potato, creating hazard points. 

Volta Belting uses homogeneous food-grade materials, including transparent and translucent conform designs for funnels, chutes, pipes, and similar elements. The flexible material is ideal for forming and is used on potato intake chutes and other areas where a gentle transfer can prevent bruising. The belt material absorbs the impact of falling products, preventing waste and rejects. 

Volta Belting has a solution for the potato and all its idiosyncrasies!

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SuperDrive™ (SD)

When you are looking for the ideal solution to help you increase your production rate, simplify the process, slash costs and comply with regulations, it’s time for SuperDrive™!

A Positive Drive belt that solves the key mechanical problems of classic flat belts, namely, slipping and off-tracking, SuperDrive™ helps lower running costs for reduced cost of ownership, requires less hot water, provides less chemical exposure, and reduces cleaning time.

As a result, you have more time and money for production. Perfect!

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These conveyors elevate dough at a sharp incline and commonly use plied belts with bottom guides. Due to uneven loads, bakery belts often suffer from off-tracking, and slippage, which can cause fraying, tearing and the need for belt tension, leading to belt failure. A retrofit to
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Narrow Transfers

Bakery lines often incorporate small pulley diameters and static ‘knife edge’ nose bars. When selecting the right belt for your business, make sure to measure the diameter/radius and, to note the wrapping angle.

Our bakery conveyor belts are specifically tailored for biscuit and pizza base cutting lines, helping make dough production simple and efficient.

Cutting Lines

Our TPE bakery conveyor belts are highly resistant to cuts and abrasion.

They are also easily repaired in the event of mechanical damage, making them robust, cost-effective, and literally, the best thing since sliced bread.

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