A new Level of Hygienic Belting Food Processing: Introducing Volta’s DR Family Belts

DR Family Belts - BLOG

Volta’s latest food-grade development, coded DR, constitutes a major advance in addressing the challenges of humid food preparation. The chemical-resistant conveyor belts now produced with this material are hydrolysis-resistant to most food processing chemicals including many cleaning and disinfecting agents.

Exceptional Hydrolysis Resistance for Extended Lifespan

This exceptional hydrolysis resistance significantly extends the lifespan of belts, even in harsh environments exposed to degrading substances and chemicals. The durability of these TPU (Thermoplastic Polyurethane) conveyor belts translates to reduced processing and maintenance costs, making them ideal for high exposure on high-intensity production lines.

In addition, the DR material combined with Volta SuperDrive™, the leading hygienic conveyor belt on the market, projects can be designed that implement the highest levels of Hygienic Design.

Hyper Performance for Optimal Functionality

Engineered for optimal functionality, the semi-matt top surface of DR family belts offers superior release properties and scratch resistance. This not only decreases the harboring of bacteria but also ensures that inspection lines do not exhibit glare. The optional lattice structure embossing on the bottom surface is a game-changer, reducing friction, increasing load capacity by 20% in comparison to belts without, and reducing wear on conveyor components while permitting the use of lightweight belts.

Operational Advantages: Reduced Cleaning Cost

Volta belts deliver operational advantages by significantly reducing cleaning and disinfecting costs. Certified as food-grade conveyor belts, they ensure compliance with food safety standards but take the requirements one step further than other belts by offering a hygienic mechanical construction that restricts pathogenic activity. The longer lifespan and minimal shedding of plastic microparticles contribute to high energy efficiency.

Hydrolytic Resistance and Reduced Cost of Ownership

The hydrolytic property of DR prolongs belt hygienic and mechanical lifetime and has been implemented in key processing sectors and tested in-house where it can be seen to outperform even other thermoplastic belt materials. The durable surface requires significantly less and cooler water, chemicals, and labour for cleaning and disinfecting, contributing to a reduced cost of ownership.

Less Belt Failure, Less Plastic Waste, and Energy Saving

The increased load-bearing capacity mentioned above, resulting in less strain on conveyor wear parts and motors. This pattern also reduces suction caused by residual water after cleaning, lowering amps during start-up.

Certified for Safety and Hygiene

DR materials are FDA/EU approved, emphasizing Volta’s commitment to safety and hygiene. As noted, Volta belts are not just made from food-safe compounds but are also converted into mechanically hygienic belts.

Embrace a New Era in Belting Technology

Volta’s DR family belts represent a new era in food processing belts. Experience their unmatched performance and eco-conscious design by exploring Volta’s Hygienic Design solutions today. Revolutionize your operations with belts that redefine industry standards.

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Restez informé sur les solutions et sur les dernières innovations de Volta en matière d’hygiène.

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A Positive Drive belt that solves the key mechanical problems of classic flat belts, namely, slipping and off-tracking, SuperDrive™ helps lower running costs for reduced cost of ownership, requires less hot water, provides less chemical exposure, and reduces cleaning time.

As a result, you have more time and money for production. Perfect!

Dough Pump Conveyors

Dough pump conveyors are used to process raw dough in large-scale production bakeries.

These conveyors elevate dough at a sharp incline and commonly use plied belts with bottom guides. Due to uneven loads, bakery belts often suffer from off-tracking, and slippage, which can cause fraying, tearing and the need for belt tension, leading to belt failure. A retrofit to
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Narrow Transfers

Bakery lines often incorporate small pulley diameters and static ‘knife edge’ nose bars. When selecting the right belt for your business, make sure to measure the diameter/radius and, to note the wrapping angle.

Our bakery conveyor belts are specifically tailored for biscuit and pizza base cutting lines, helping make dough production simple and efficient.

Cutting Lines

Our TPE bakery conveyor belts are highly resistant to cuts and abrasion.

They are also easily repaired in the event of mechanical damage, making them robust, cost-effective, and literally, the best thing since sliced bread.

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