Which belt to use by product, cleaning and temperature
The selection of a food conveyor belt in Mexico depends on direct contact, fats, moisture, process temperature and cleaning regime.
Regulations and certifications that matter
The most common references are FDA 21 CFR for food contact, CE 1935/2004 for exports to Europe and EHEDG as a hygienic design criterion.
Real applications by food type
PU is common in meat and fatty processes. Food-grade PVC and modular belts are common in fruits and vegetables depending on washdown. Metal belts are selected for continuous cooking or freezing.
Request your quote for the food industry
Tell us the conveyed product, direct or indirect contact, process and cleaning temperature, detergents, width, length and conveyor condition.