Food lines place two demands on a conveyor: it must protect the product, and it must be practical to clean thoroughly at the end of every shift.
Belt cover selection
PU belts are generally preferred where there is direct food contact, oil exposure or frequent washing, because the cover is dense and resists moisture. PVC belts are a practical choice for packaged goods and general transfer. In both cases, the surface should be smooth or finely textured so residue can be rinsed off, and the belt should be releasable without dismantling the frame.
Frame and construction details
A stainless steel 304 frame with ground welds, open cross-members and accessible drive components cleans far more easily than a closed painted frame. Adjustable feet let the line be levelled on a wet floor, and side guides should lift off for washing. JINDA builds food grade belt conveyors and workbench lines with these details as standard options.
Containers and drying steps
For bottles, cans and jars, a stainless steel chain plate conveyor keeps containers upright on a level metal surface that tolerates water and cleaning agents. Where a washing, coating or forming step comes before packing, a hot air drying oven or mesh belt tunnel dryer can sit inline so product reaches the packing station dry.
Plan the whole line
Hygiene is easiest to manage when portioning, transfer, drying and packing are designed as one line with consistent height and belt speed, rather than as separate machines with manual carries between them.
See our food and beverage solutions and the food grade belt conveyor page for configurations.
