Conveyors can be one of the most neglected components in a larger snack food processing line, packaging line, or bakery processing line. If you don’t do your research, it can result in a failure of your line and a decrease in throughput. This will ultimately affect your bottom line.
Use these four questions as a guide to your research when you are deciding which conveyors will work best for your production line.
- What are the most important sanitary requirements for your application?
- How will you move your product on and off of the conveyor?
- What are the attributes of your product? It is important to consider this when selecting the right belt for your conveyor.
- Who will perform maintenance on the conveyors?
Sanitary Design
Understanding the level of cleanliness required for your application is essential to building a sanitary conveyor. The conveyor required will be determined by the level of sanitation. What is the difference in a conveyor that’s labeled sanitary or stainless steel when they are not being used together? It is important to understand the differences between stainless steel and sanitary models when designing your conveyor system. Your Conveyor Equipment Experts emphasize that comprehending these distinctions ensures the optimal selection for your specific needs.
Stainless steel and sanitary steel are used together in many conveyors, but not all. Most conveyors used in food processing are made of stainless steel. To be considered sanitary, the stainless steel conveyor must have access from both inside and outside.
The level of sanitation required for conveyors will depend on the type of product and its location along the processing line. It is important to know where the conveyor will go along the processing/packaging lines of food.
The conveyor may not be required to be as hygienic for applications downstream, where it is used to move sealed and packaged foods. The corrugated dust that is collected on these downstream conveyors can be removed by simply washing the conveyor or wiping it down. The conveyor design is still sanitary, but it is uncommon to find a platform that is more robust and sanitary for this application.
If the conveyor is upstream, and it moves raw food, the platform must be disassembled, and the cleaning agent used should be appropriate. The conveyors on both sides are sanitary. However, the one that is moving packaged food must be more robust.
Understanding the relationships between the different types of sanitary conveyers and their design to fit into specific applications is key to ensuring that the conveyance you choose meets both your production and hygienic objectives.
Product Transfers
The next thing to consider is product transfers. These are products that move onto or off of the conveyor. When products are moved from one operation to another (especially smaller snacks and baked goods), the risk of damage is greatest. Understanding the interface of the equipment and the way the products are presented to the conveyor is key to minimizing that risk.
The output rate, product size and shape, orientation of the product on the conveyor, and the next step processes are all important factors to consider. This information can then be used to apply the correct technology for successful transfers, without losing orientation, spacing or product location.
Belt technology
Plastic chain belts and flat belts are the main belts that are used for snack food, bakery packaging and processing. Plastic chain belts are a great option for handling warm baked goods. They can be used in high-temperature environments and allow air to pass through the conveyor, which helps to cool them. These belts can be twisted around existing machinery and are easy to clean. These belts are seamless and have no support rods. These belts can be used for many different applications, including snack foods and bakeries. The belt can be easily lifted to allow for easy and quick cleaning.
In some applications, products must travel up or down an incline. You must consider the coefficients of friction for the belt and the product. The balance of these forces determines whether the product can be conveyed on an inclined or declined surface. This will ultimately guide you to the best belt for your application. The belt technology is rapidly evolving with new materials, new manufacturing techniques and a variety of textures and surfaces. Reputable suppliers of conveyor belts will work with your to determine the right belt for your application.
Maintenance
With general maintenance, conveyors can last a long while. However, workers on the frontline should be aware of warning signs, such as a frayed or slipping belt, or strange noises.
Belt tracking can be a major problem for a conveyor from an operational perspective. When a belt doesn’t track correctly, it runs along the frame of the conveyor and becomes frayed. If you see fraying, or wear on the edges of your belt, this indicates that it is not tracking correctly. The tail plate can be checked for heat by gently touching it. Heat is a sign of belt or bearing failure.
If you need to fix conveyors, keeping a bench-stock of the correct parts can help minimize downtime. A bench stock is essential to ensure that you can receive a replacement part in two days or less. This delay will affect production. You can ask your conveyor supplier for a list with common replacement parts, like pulleys and belts. They should also be able provide you training on how to repair the necessary components. You can also have a program set up to perform preventive maintenance at regular intervals.
Conclusion
The food industry produces more products and SKUs today than ever before. Conveyor systems must be flexible enough to handle multiple product lines, while also being designed to clean quickly to reduce downtime. To achieve your production goals, it is important to select the right conveyor with the attributes required to be successful in your application. Do not take conveyors lightly. Don’t take conveyors for granted.