Meat processing is one of the most demanding environments for a conveyor belt: temperatures close to 0 °C, contact with blood, fats and proteins, high-pressure water washing and disinfectants, and the obligation to pass IFS, BRC and HACCP audits without cross-contamination.
At NFP Industrial we select the most suitable Kunming Conveyor Belt Co., Ltd. belts for each phase of meat processing: from the slaughter room to the packaging line.
Recommended belts for meat processing
PU belts for meat processing
The KMB TPU range offers a non-porous surface, resistant to animal fats and lactic acids, with FDA as standard. The 85–93 Shore A hardness allows working with meat pieces of all sizes without belt deformation.
- •Working temperature: -10 °C to +70 °C (ideal for cold rooms)
- •Minimum pulley diameter from 3 mm — suitable for compact cutting lines
- •Superior resistance to animal oils and fats compared to PVC
Homogeneous belts for maximum hygiene
No internal fabric — impossible for meat scraps or fat to penetrate the belt structure. ESM (TPO) and SOLID TPU models, both with FDA, for lines subject to food safety audits.
- •ESM (TPO): 90 Shore A hardness, FDA, range -10 °C to +60 °C
- •SOLID TPU: 93 Shore A hardness, FDA, 2% elongation — for high-tension lines
- •Resistance to meat industry disinfectants (chlorine, peroxides, peracetic acid)
Certifications and conformities
| Certification | Application in meat processing |
|---|---|
| FDA | Direct contact with fresh and processed meat |
| EU 10/2011 | Compliance with European food contact regulations |
| BfR | German Federal Institute — additional technical endorsement |
| IFS / BRC | Compatibility with food safety audits |
| HACCP | Preventive system of critical control points |