Food Processing Belts

Industry Challenges

• ✓ Hygiene Standards — Food contact surfaces must prevent bacterial growth and meet HACCP, EU 1935/2004, and local food safety regulations.
• ✓ CIP Chemical Exposure — Belts must withstand repeated exposure to cleaning chemicals, hot water, and sanitizing agents without degradation.
• ✓ Temperature Extremes — From freezer storage at -40°C to baking ovens at 200°C, belts must perform across wide temperature ranges.
• ✓ Contamination Risk — Belt surface wear particles and material shedding must be eliminated to protect food safety.

Bason Solutions

• ✓ Food-Grade PU Belts — Non-porous polyurethane surfaces prevent bacterial growth. Compliant with EU 1935/2004 for direct food contact.
• ✓ CIP-Compatible Surfaces — Engineered to withstand repeated clean-in-place cycles with hot water, acids, and alkaline detergents.
• ✓ Temperature-Rated — Dedicated belt formulations for freezer (-40°C), ambient, and high-temperature (up to 200°C) applications.
• ✓ Anti-Microbial Options — Available with anti-microbial additives that inhibit bacterial and fungal growth on belt surfaces.

What materials are used in food-grade conveyor belts?

Bason food-grade belts are primarily manufactured from polyurethane (PU) and PVC. PU belts are preferred for direct food contact applications due to their non-porous surface, hydrolysis resistance, and compliance with EU 1935/2004. PVC belts offer excellent cost-efficiency for indirect food contact and packaging applications.

Are Bason belts suitable for CIP (Clean-in-Place) systems?

Yes. Our PU food-grade conveyor belts are engineered with CIP-compatible surfaces that withstand repeated exposure to cleaning chemicals, hot water, and sanitizing agents. The non-porous surface prevents bacterial growth and meets HACCP hygiene requirements.

What certifications do your food processing belts carry?

Bason food processing belts are certified under ISO 9001 for quality management, and comply with EU 1935/2004 for food contact materials. Material certificates and migration test reports are available upon request for your compliance documentation.

How do I select the right belt for my food application?

Start with your food type and processing conditions. For direct contact with wet, acidic foods, choose PU belts. For dry, ambient packaging, PVC belts offer cost advantages. For baking or thermal processing, select silicone belts. Contact us with your specific application for a tailored recommendation.