Confectionery and chocolate lines present specific challenges for conveyor belts: molten sugars that stick, cocoa butter and butter fats that degrade unsuitable materials, temperature changes between melting and cooling zones, and strict cleaning requirements to avoid cross-contamination between products.
At NFP Industrial we select Kunming Conveyor Belt Co., Ltd. belts with the appropriate properties for each zone of the confectionery line.
Recommended belts for confectionery
Food-grade PVC (FDA/AO)
For packaging lines of finished products: caramels, gummies, chewing gum and already-solidified chocolates. AO/FDA models to resist residual coating fats and release oils.
- •Available in white (FDA) and blue (detectable) for quality control
- •Smooth or slightly embossed surface for uniform transport of small pieces
- •Antistatic (AS) models to prevent polypropylene packaging from sticking
PU for chocolate and sweet processing
For moulding, cooling and direct handling phases where contact with chocolate or caramel mass is continuous. The non-porous PU surface resists sugar build-up and facilitates cleaning with hot water.
- •FDA as standard across the entire KMB TPU range
- •Temperature: -10 °C to +70 °C — covers cooling and tempering zones
- •Less adhesion of solidified chocolate than standard PVC
Key specifications for confectionery
| Requirement | KMB Solution |
|---|---|
| Resistance to sugars and fats | PVC AO/FDA or PU TPU |
| Food contact | FDA, EU 10/2011 |
| Foreign body detection | Blue (sky blue) detectable belts |
| Antistatic for packaging | AS feature |
| Cooling zone | PU TPU (-10 °C) |