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Conveyor design reduces cleaning time and increases production

17 August 2020

A supplier to the catering trade needed a solution that would stop defrosting sauce on products from contaminating a conveyor belt. 

French-based The Taste Workshop specialises in the supply of ready to cook dishes for the catering trade. By using the IQF (Individually Quick Frozen) freezing process, the company is able to pre-coat many of these dishes with sauces. 

Its problem was that as the product is conveyed to the packing lines, it starts to de-frost. This leaves a trace of sauce on the conveyer belt meaning a significant amount of time spent cleaning before a different dish can be processed.

A purchase of a Liftvrac, to replace the existing gooseneck slat conveyor, has solved a major part of the cleaning issue by reducing the time spent cleaning to around forty-five minutes from over four hours and, at the same time has almost eliminated product loss. 

The Liftvrac conveyor consists of a flat belt that is formed into a tube as it is running and product is conveyed in the tube, using it’s own weight to form a bridge effect that prevents it from falling back. This means that product is conveyed without compaction, damage or change in form – meaning it leaves the conveyor in the same condition as it goes in. All product that enters the tube will come out at the top and due to a flexible scraper on the outlet, product will always leave the conveyor and on to the next process. The scraper ensure that no product sticks to the belt so there is no product loss.

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