Volta Belting Technology says that freezing applications can often prove to be a weak point in the contamination of frozen fish and seafood products.
All too often, belting subjected to low temperatures becomes brittle and friable, cracking and even shattering during the loading of frozen products. Flights are particularly prone to damage in this way but even flat surfaces are not immune to continuous pummeling from hard lumps of frozen food. The replacement or continuous servicing of the belts currently employed in these systems (such as IQF freezers) can be costly and is frequently ignored at the planning stage when costing the operation.
Also, in the fish and seafood industry, a large percentage of processed material is white in colour and many types of belts used in these applications are similarly coloured making detection a nightmare for Quality Control personnel.
To this end Volta Belting Technology has successfully launched its latest addition to the largest range of hygienic belts available. A pliable thermoplastic material with excellent strength and enhanced resistance to frozen temperatures, the LT (Low Temperature) belting is rated for use in -35°C. The belting will not display brittleness and crack nor will it fragment and release particles into the product flow. For extra safety, it is produced in a food-certified blue hue.
The material has been tested and is now in use at plants processing fish and vegetables in deep freeze environments. The belting can be perforated and used in freezer tunnels – it is available in continuous lengths and a maximum width of 1500mm.
The LT material forms part of the Volta tradition of low bacteria counts and offers savings in running costs with reduced cleaning time and low maintenance.
Seafood Processing Europe 2012
Volta Belting Technology
Stand: 4-6219
