Fish and seafood can present belt suppliers with some of the most difficult challenges in food processing. Seafoods are highly susceptible to deterioration when handling. They must be processed quickly and kept at low temperatures. Volta has developed belting materials with enhanced resistance to a host of ambient conditions such as CO2 mist and water as well as hot or frozen products. Our compounds inherently resist the extremely abrasive nature of everything from frozen breadcrumbed fillets to shellfish. Oysters embedded with sea grit present their own specific challenge. Even though Volta is a completely thermoplastic belt, mussels transferring from a cooking process at over 90 degrees Celsius (194 Fahrenheit) is possible while maintaining proper tension.