In meat processing, conveyor systems are the backbone of production. From goods receiving to packaging, belt conveyors, chain conveyors, roller conveyors, and vertical lifts move product through the entire processing chain. They must not only work reliably but also meet the highest hygiene requirements — because every contact point between conveyor and food is a potential risk.
Why conveyors in the meat industry are special
Meat processing places the toughest demands on conveyor systems in the entire food industry:
Temperature: Cold stores at 0–4°C, freezing zones down to -25°C, cooking areas with steam. Conveyors must work reliably in all temperature zones.
Moisture: Wet processing areas with constant water flow. Bearings, drives, and controls must be protected from moisture.
Cleaning: Daily cleaning with high-pressure (up to 80 bar), hot water (60–80°C), and chlorinated or alkaline detergents.
Product contact: Open meat products lie directly on the belt. The material must be food-compliant (EU Regulation 1935/2004, FDA 21 CFR 177).
Load and impact: Meat crates weighing 20–30 kg, euro pallets up to 800 kg at high throughput.
Belt types in meat processing
Modular belts
The most widespread solution in modern meat processing. Modular belts consist of individual plastic modules that interlock like a zipper.
Advantages:
- Easy to clean — open structure, no dirt traps
- Individual modules replaceable — no complete belt change needed when damaged
- Available in food-compliant materials (PP, PE, POM, acetal)
- Various surfaces: smooth, perforated, with flights
PVC/PU belts
Continuous belts made of PVC or polyurethane (PU). PU is increasingly common in meat processing due to better hydrolysis resistance and cleanability.
Chain conveyors
For heavy loads and harsh environments. Stainless steel chains (AISI 304/316) transport crates, containers, and pallets.
Hygienic design
Frame design
- Open profile: Frames with open cross-section (C-profile or L-profile) instead of closed hollow sections
- Legs: Conveyors on legs (not closed troughs) so the floor underneath can be cleaned
- Radii instead of corners: All transitions with radius ≥ 3 mm
Drive technology
- Sealed gear motors IP66/IP69K with stainless steel housing
- Direct-drive drum motors — more compact, fewer dirt traps, less maintenance
- Variable frequency drives for soft starting and variable speeds
Materials
- Frame: stainless steel AISI 304 or 316L
- Slide rails: PE-UHMW (food-compliant, self-lubricating)
- Fasteners: stainless steel A2 or A4
Maintenance: what determines service life
Daily cleaning
Daily cleaning is simultaneously the biggest wear factor for conveyors:
- Never aim high-pressure directly at bearings, seals, or cable entries
- Maintain correct detergent concentration
- After alkaline cleaning, always neutralise
- Slacken belts before cleaning
Weekly inspection
- Check belt tension and tracking
- Inspect scrapers and guide rails for wear
- Check chain tension (chain conveyors)
- Check drives for unusual noise or vibration
Quarterly maintenance
- Lubricate bearings or check condition (maintenance-free bearings)
- Check gearbox oil level
- Verify VFD parameters (motor current within normal range?)
- Test safety devices (emergency stop, nip guards)
- Document wear parts and stock spares
Our experience in Switzerland
VLD Service installs and maintains conveyor systems in meat processing plants across Switzerland:
- Installation: Complete conveyor lines from assembly to commissioning
- Retrofit: Modernisation of existing conveyors (new drives, controls, belts)
- Maintenance: Preventive maintenance plans with <4h response time
- 24/7 emergency service: Because a stopped conveyor in meat processing cannot wait
Conveyor problem or new project? +41 32 552 28 88 or info@vldservice.ch.
For machinery manufacturers: If you sell machines into Switzerland and need a local installation and service partner, visit our page Install machines in Switzerland — assembly, commissioning and after-sales from one provider.
