A well-known producer and seller of meat patties used modular belts for the elevation of 25kg frozen blocks into a grinder at an angle of about 85 degrees. The loading is manual and relies on workers paying close attention to the exact position of the moving belt.

A newly equipped pork abattoir commissioned a set of conveyors designed with two flat belts that transferred offal at 90 degrees on a corner. The belts used synchronized compartments comprising of full width cleats, to keep each set of organs separate until the veterinary service on site had confirmed the meat as fit for consumption.

A newly equipped pork abattoir commissioned a set of conveyors designed with two flat belts that transferred offal at 90 degrees on a corner. The belts used synchronized compartments comprising of full width cleats, to keep each set of organs separate until the veterinary service on site had confirmed the meat as fit for consumption.

Stainless steel boning and trimming belts with a non-food grade black rubber V-guides are still in use in the meat industry. These guides produce a black powder that eventually migrates to the surface requiring intermittent costly wash downs.