Offal/Organ containment

A newly equipped pork abattoir commissioned a set of conveyors designed with two flat belts that transferred offal at 90 degrees on a corner. The belts used synchronized compartments comprising of full width cleats, to keep each set of organs separate until the veterinary service on site had confirmed the meat as fit for consumption. The original design called for the belts to run through a hot water bath on the return to clean off possible pathogens that would contaminate the next load. After trials, it was clearly demonstrated not only that the system prevented leakages from each compartment onto the belt, but that cold water was enough to render the Volta SuperDrive™ belts ‘fit for use’ thus saving the energy required to heat the water and making the working environment safer. The factory equipped all its conveyors with Volta M material and saved on water and chemical consumption and labor required to clean. Similar options are made for beef abattoirs where closed compartments can be fabricated onto the base belt – this option gives a closed structure on all four sides and can be made in any length of width needed to accommodate different expected loads.

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Dough Pump Conveyors

Dough pump conveyors are used to process raw dough in large-scale production bakeries.

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
SuperDrive™ solves all of that, making raw dough production… as easy as pie.

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!

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.

Complete the form for your FREE brochure on how to boost your construction business with Volta’s VaR Profile Belts.

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