food & Bever age • concept to delivery • present to future • foodprocessing.com

August 2014

More than Point a to Point BModern conveying systems and their associated equipment are the infrastructure of automated production.

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table of Contents More than Point A to Point B 3

What to Consider Before Buying Your Next Food Grade Conveyor System 9

Greener, Cleaner Cooking with Steel Belts 12

In-House Belt Splicing for Food Processors 15

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More than Point a to Point BConveying systems are the infrastructure of automated production, and cost per foot is only one point in calculating total cost of ownership.By Kevin T. Higgins, Managing Editor

It was a freakish, just-one-of-those-things event: During sched-uled maintenance inside a spiral freezer at Tyson Foods’ Pine Bluff, Ark., plant in February, a spark from a welding torch ig-

nited the conveyor belt and fed a blaze that shut down production the following day. Freakish, perhaps, but not especially unusual. In December 2009, a flaming piece of tortilla bread discharged from an oven at the Moncton, New Brunswick, bakery of Fancy Pokket Corp., igniting a plastic conveyor belt. Damage was inconsequential compared to the previous year’s Easter Sunday blaze that destroyed the Cargill Value Added Meats facility in Booneville, Ark. The 150,000-sq.-ft. plant, valued at $100 million, never produced again, idling 800 workers. A burning conveyor belt leading to a spiral freezer was the fire’s fuel.

Yet another food plant fire involving a plastic belt was highlight-ed in a loss-prevention publication from FM Global, a Johnston, R.I., insurance underwriter. As described in the 2012 publication, the fire at an unnamed processor of food coatings and seasonings originated in a 10 x 30-ft. oven constructed of noncombustible materials, save for the conveyor belt. Two sprinkler heads in a nearby dust collector limited property damages to about $200,000, though the article suggested the firm bore some liability for allow-ing waste ingredients to build up and for not installing sprinklers inside the dryer.

Plastic belting can be injection molded or constructed of polyeth-ylene or acetyl, and, as with any petroleum-based product, they are flammable. Conveyor suppliers understand the flammability poten-tial, but the issue rarely comes up in discussions with food clients.

The only time fire danger is discussed, says John Kuhnz, business unit director at Dorner Manufacturing Corp. (www.dornerconveyors.com), is in the context of an explosion-proof conveyor the Hartland,

Wis., firm makes. The flexibility and functionality of plastic belting have made plastic the material of choice in many food conveying applications.

But insurance underwriters certainly are aware of the potential danger, warns Kenneth King, commercial support manager at belt supplier Ashworth Brothers Inc. (www.ashworth.com), Winchester, Va. Manufacturers should be cognizant of the liability issue, particu-larly when belts run in an enclosed area. “If plastic is used in a spiral freezer or other enclosed space, you’ve basically got a big, enclosed candle,” he cautions.

Meeting food’s needsFood processors prefer to focus on other conveyor features, such as maintenance needs, energy consumption and space requirements. Cleanability is a major issue, and few suppliers have failed to design units that are not compatible with the higher sanitary requirements in today’s operating environment. That was the focus at a Muskegon, Mich., firm that had a toehold in secondary packaging and other non-critical areas of food plants but wanted to branch into processing areas.

As a spin-off from a plastics company, Dynamic Conveyor Corp. (www.dynamicconveyor.com) has its roots in injection molding, though it uses a different technology to make sanitary conveyors. Ten-foot long plastic sheets of ultra high molecular weight polyethylene and high-density polyethylene are machined in a CNC router to make the sidewalls and other components of food-grade conveyors. Most of the units are engineered to facilitate vertical as well as horizontal convey-ance, with the newest units moving product up to 18 ft. at a 90 degree angle. Those conveyors compete directly with bucket conveyors, says president Jill Batka, “and are much easier to clean.”

Jason Grobbel testifies to the cleanability claim. He is president and a fifth-generation processor at EW Grobbel Sons Inc., a Detroit

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corned beef specialist with roots that predate Henry Ford. Grobbel installed a horizontal unit from Dynamic in 2013. As other convey-ors come due for replacement, Grobbel intends to replace them with Dynamic’s solution.

“It’s a quick breakdown, about 15 minutes, and then the compo-nents go into a Sanimatic cleaner,” eliminating the need for manual cleaning, he says. Components are sprayed with a sanitizer after the cleaning cycle, but “it’s not even necessary,” Grobbel believes. “Once you put the parts into a 3 percent caustic, high velocity cleaner with 160°F water, anything that was trapped would be killed, anyway.”

Dynamic had to drop the major advantage of its mainline con-veyors – reconfigurability – to achieve the cleanability demanded by food processors. Comparing the original units to Lego bricks, Batka explains the bolts required to break down and reassemble the conveyors in a new shape provided harborage points for bacteria, so they were engineered out of the sanitary line. Nonetheless, the so-called DynaCon system can be found in secondary packaging applications, such as bottle blowmolding at Pom Wonderful’s facil-ity in Fresno, Calif.

Dorner Manufacturing staked out the sanitary design turf when it entered the food equipment sphere, but sanitary design is no longer a distinction but a prerequisite of food applications today. Now, the emphasis is on cost effectiveness, single-vendor sourcing and manu-facturing flexibility, reports Kuhnz.

“We’re doing quite a bit of controls work now,” he says by exam-ple. Whereas manufacturers might have preferred stripped-down units in the past, which then were integrated into the conveying system at their plants, today they are specifying the inclusion of a control system or at least logic zones, emergency stops and other elements for a plug-and-play installation.

In response, Dorner has staffed four electrical engineers to beef up its in-house capabilities. Tired of finger-pointing when multiple vendors are involved and a problem occurs, food companies are

moving toward single sourcing for conveying, according to Kuhnz. As a result, the firm’s controls work has increased by a factor of five in recent years.

Rising energy costs are encouraging food processors to take a more critical look at the efficiency of their drive systems. While no single solution is appropriate for all applications, the differences in energy costs can be profound.

Switzerland-based Interroll, with U.S. offices in Hiram, Ga., touts a recent study at the Institute for Conveying Technology and Logis-tics that compared conventional 400-volt drive technology with 24-volt systems (Interroll manufacturers 24-volt roller drives). The study concluded 24-volt technology is 30 percent more efficient in intermit-tent operation and 50 percent more efficient during accumulation.

Line flexibility and compact design are priorities for many food companies. Both needs are addressed with Dorner’s new series of flexible chain conveyors that incorporate powered mi-cro pitch transfer modules that accommodate half-inch gaps at transfer points. Instead of a matt top, the 300 series stainless belt is linked together on a center column that delivers a 600-lb. load capacity and a tighter turning radius. Kuhnz describes the 7100 series as a cost-effective solution for bakery applications and pack-aging areas, where multiple lines might need to be merged into a single lane running at 240 ft. a minute.

Extended service life and reduced maintenance traditionally were the design drivers for metal belt manufacturer Cambridge Engineered Solutions (www.cambridge-es.com), Cambridge, Md., and those features remain priorities in many of the industries the company serves. But production drives food processing, believes Bob Maine, director of engineering, and resolving production issues is Cambridge’s focus when developing solutions for food.

Reducing ingredient loss is an example. All of Cambridge’s belts are designed for processing applications – “We don’t do any general conveying,” Maine says – and the more open the mesh of belts for

Bob Maine (center) confers with colleagues at Cambridge Engineered Solutions’ fabrication shop in Cambridge, Md.

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breading and enrobing applications, the better. That allows more ex-cess ingredients to drop below for recovery, rather than sticking to the belt and becoming waste.

“We have a lot of metallurgical experience on staff,” he adds, and belts are fabricated of 200 or 300 series stainless steel, depending on the application. Bakeries, breweries and poultry are among the food categories Cambridge serves.

Cambridge’s belts can be found in -300°F cryogenic tunnels and +800°F tortilla ovens (those belts are rated at 1100° to withstand cleaning, when bakers ramp up the heat to burn off any waste mate-rials that adhered to the belt).

A recent innovation is the Duraflex Edge, which features a clinched edge design. USDA dairy certified with meat and poultry certification pending, the belt is a response to problems some poultry processors were experiencing when metal fragments broke off from the edges of older belts. The challenge was engineering a clinched edge without pinch points that would still drain easily during cleaning.

same outcome, less costThe elephant in the room when discussing desirable conveying fea-tures is cost. If conveyors were Chevys, not only would there be a wide gap between a Corvette and a Spark, there would be many op-tions in between. Model selection comes down to tradeoffs between features and price. The same can be said about conveyors.

Offering food processors multiple options is driving innova-tion at Heat and Control Inc. (www.heatandcontrol.com), Hay-ward, Calif. A recent example is the FastBack blending conveyor, an adaptation of the horizontal-motion units with direct drives that the company introduced 18 years ago. Multi-head weigh scales are more precise, but they cost more and can’t handle as

many ingredients as an expandable system of blending conveyors.Load cells maintain blend accuracy within 1.5 percent per con-

stituent, according to Michael LaManna, sales manager for prod-uct handling. “What sets this system apart is the conveyor’s precise transfer speed and direct load-cell measuring.”

The blending conveyor is finding a niche with frozen vegetables and snacks such as trail mix. Vibratory conveyors excel with sticky products, but if breakage is a concern, horizontal motion is the an-swer. “This really appeals to snack foods because it doesn’t break up the product at all,” says LaManna.

Another application of the technology is the WeighBack, Heat and Control’s alternative to weigh belts in mass flow measurement. Designed for applications like product delivery to seasoning applica-tors and inline weighing, the unit’s load cells come within 2-4 per-cent of target weight while conveying at up to 40 ft. per minute. The key advantage is lifecycle operating cost: Cleaning and maintenance costs are more favorable than conventional solutions to mass flow measurement, says LaManna.

A new version of the inertia drive is featured on the FastBack FDX, shorthand for force displacement drive. LaManna describes it as “a niche-market drive unit for accumulation or transferring prod-uct a long distance or with a heavy pan.”

Instead of multiple eccentric drives, a single FDX drive using ro-tating weights on a vertical shaft can handle pans weighing up to 2,500 lbs. and convey product over 100 ft. at 30 ft. per minute. Drive belts also mean low noise levels, he adds.

Plastic belts have made significant inroads in spiral freezer ap-plications, replacing steel belts in part because of their lighter weight and lower maintenance and repair cost. But Ashworth’s King main-tains those factors fail to account for the total cost of ownership. Plastic belts require more cage drive speed than metal, raising energy consumption, he says, and few if any processors factor in the fire-containment costs, higher insurance premiums, or increased liability those belts may require.

When Ashworth introduced a hybrid belt made of plastic and stainless steel in 2006, it followed industry practice by affixing a warning label about the belt’s potential combustibility. Those labels help limit the fabricator’s liability, but they also are a caution for food manufacturers.

“Do customers take it seriously enough to speak with their insur-ance companies and investigate what their liability is?” King asks. Only the end user can answer; he just hopes the cost of adequate fire protection is factored into the selection decision.

Conveyor drive systems are the focus of several improvement initia-

tives. One example is the 24-volt drive technology from Interroll, which

developed the decentralized drive solution as an energy-efficient alter-

native to 400-volt technology.

Precise metering of multiple ingredients with horizontal-motion con-

veyors makes the FastBack blending conveyor an alternative to drum

tumblers. The compact mixing drum (upper left) can be positioned

directly over a weigher to reduce system footprint. Photo: Heat and

Control Inc.

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Conveyor systems are necessary to automate food pro-cessing and food manufacturing plants. Conveyors are a critical element in the facility’s operational efficiency

and ultimately, the company’s profitability. Conveyor technol-ogy is advancing and there are several things to consider before automatically choosing to purchase another stainless steel con-veyor. The following checklist can help you determine what type of conveyor system is most suitable where operational efficiency and profitability are of high importance:

Ease of cleaningIn the food processing industry, the ease of which you are able to clean a conveyor system is imperative. Look for a conveyor with a simple design that is easy to take apart for quick cleaning and sanitizing. A good design will allow you to take the conveyor apart without the use of tools. Make sure all equipment parts are accessible for cleaning and are self-draining with no product or liquid collection points. Consider the color of your conveyor. Conveyor color, such as blue, can aid in the visual identifica-tion of soil and food particles. With the right conveyor, you can greatly reduce your risk of product contamination and recall.

LongevityThe right conveyor system will be made of components that are chemical and corrosion resistant in order to handle the rigors of frequent cleaning and sanitizing. Conveyor sidewalls and prod-uct retaining walls made of plastic will not splinter, rot or retain harmful bacteria, odors or cleaning agents. When made of impact

resistant plastic material, conveyor components – including con-veyor sidewalls – are cost-effective to replace when damage is done or conveyor design changes are needed.

Cost of ownershipLook beyond the initial purchase price when considering the cost of the conveyor system. Don’t forget to consider the cost of operating and maintaining the system. The labor and resources needed for cleaning the conveyor can quickly become your larg-est cost. Look for a conveyor with minimal parts and the abil-ity to clean it quickly and efficiently. Remember, you want your conveyor to spend most of its time making you money, not cost-ing you money.

Ease of maintenanceMaintenance and uptime can affect productivity. Determine what type of maintenance your new system will need. Consider motors with a hermetically sealed design that ensures internal parts are not exposed to external environmental conditions and tampering. Look for feed rollers that are bearing-free and ten-sionless belts that are self-tracking.

Configuration optionsConveyor systems should go wherever you need them to go. Make sure your new system includes configuration options like turns, inclines/declines, product containment, f lights and scoops that will give you the throughput needed to move your product through your process in the smallest footprint possible.

What to Consider Before Buying Your next Food Grade Conveyor SystemBy Dynamic Conveyor Corp.

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system compatibilityConveyor systems should be compatible with your other process-ing equipment. Look for a conveyor supplier who not only sells conveyor units, but will partner with you to engineer a conveyor system that maximizes the productivity of your process. Partner-ing with a custom conveyor manufacturer will result in a con-veyor system designed to optimize your output.

Belting optionsChoose a vendor that offers a wide range of belt types and styles. The option to choose either solid-surface or link style belting for your con-veyor will give you ideal conveyance of your food product whether it is dry, wet or sticky. Look for a conveyor system that includes belting that is self-tracking, provides good wear, performance, and service.

safetyAs with any mechanical and electrical device, conveyors can present some safety concerns. Look for a conveyor system where all of the moving parts – such as chains, belts and sprockets – are not accessible to fingers, hands and loose clothing. The safest

conveyors are designed without sharp edges and ensure that all moving parts are self-contained or guarding is in place.

Warranty coverageLook for a conveyor supplier that offers comprehensive warranty coverage. Many conventional or custom-fabricated conveyors have a limited warranty period. Although this type of warranty can save on purchase price, it is usually a dangerous gamble, es-pecially when an expired warranty affects service response. Pur-chase a conveyor system that carries a five-year warranty.

Cost and method of installation The cost of installing your conveyor and related items will vary according to the type of system, accessories, and integration re-quirements. Look for a conveyor system that can be assembled on-site, with standard tools, eliminating the need for time-con-suming installation techniques, such as welding.

If you are still unsure which system will serve you best, consult a conveyor expert. Work with a conveyor manufacturer who will partner with you to design the ideal system for your needs.

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Food processing industries across the globe are rapidly grow-ing and changing with fast food production, in particular, experiencing many challenges. Amongst these challenges are

a tightening of the already strict standards for food production; with greater emphasis on hygiene, coupled with the need to reduce pro-duction costs and have shorter set up time, those companies involved in food processing seek new innovations and system improvements that may promote greater productivity and flexibility.

Belt Technologies Europe, the market leader in steel belt tech-nologies, has worked closely with Justech of Sweden and partners, to produce an innovative method of cooking and transporting meat products.

“Inducook” is the brand of new cooking equipment developed by Justech AB, Sweden. The technology is primarily based on tradition-al industrial contact cooking methods but in this case, the product is transported between two (an upper and lower) stainless steel convey-or belts coated with high quality non-stick coatings. The advantage of this system over similar contact cooking methods lies with the “In-ducook’” solution approach of applying heat to the belts. Currently, cooked food production relies on traditional heating methods such as electric resistance heating, gas heating, oil recirculation heating and similar. All these traditional methods come with their own particular set of drawbacks; such as emission generation, high power consump-tion, machines that are typically difficult to clean and maintain, and the use of non-renewable energy resources.

Justech AB engineers, working closely with Belt Technologies Europe, have developed a system of induction heating in combina-tion with coated steel belts, resulting in a meat cooking system de-signed for today’s demanding food processing factory. “Inducook” is

a greener solution that ensures high product quality with stringent hygiene levels.

Up until now, Justech AB engineers have tested a wide range of food products that can be cooked with “Inducook.” They have al-ready had success with the processing of the most common fast food meat products such bacon, hamburger and kebab meat. The meat product is cooked rapidly and thoroughly, saving on processing times and giving peace of mind that food is cooked to the correct tempera-tures for the right length of time. New design innovations and other products are planned in the near future.

inducook operating principles and design features and benefitsThe “Inducook” unit cooks the product between two induction heated non-stick coated stainless steel conveyor belts; these are heat-ed with induction coils. Induction coils are positioned underneath both – upper and lower stainless steel conveyor belts. The quality and grade of stainless steel is integral to the success of this system. The grade of steel used in this case has excellent thermal properties, allowing rapid and almost instantaneous heat transfer, facilitating quicker cook times and tight control of the cooking process.

As the stainless steel belt comes into contact with the varying magnetic field, generated by the induction coils, the field induces an appearance altering eddy current within the belt material. This eddy current flow, within the magnetic stainless steel belt material, works against the electrical resistivity of the metal, allowing precise and localized heat to occur . The meat product is transported through the gap between the two conveyor belts; the meat is thus both transport-ed and cooked safely to perfection simultaneously. The “Inducook”

Greener, Cleaner Cooking With Steel BeltsBy Belt Technologies

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system maintains the temperature in the steel belt at correct levels to ensure the meat is cooked to perfection.

The “Inducook” cooking method gives many important advan-tages over other heating solutions used nowadays.

Key benefits• Hygiene – the equipment meets the highest food industry hy-

giene standards. The non-stick coatings applied by Belt Tech-nologies to their stainless steel belts are FDA approved for food contact and provide a hygienic, quick and simple method of cleaning. Both the stainless steel belts are easily removable. Since induction heating is a non-contact heating, robust electri-cal components have been designed to resist water contact dur-ing the cleaning process.

• Cooked meat quality and systems productivity – by using induc-tion heating, it is very easy to control correct temperature levels. Another important feature lies in the fact that it takes only few seconds to switch between different products. This is a big advan-tage over similar contact cooking methods, offering the advantage of higher productivity. Set up time is therefore kept to a minimum.

• Non-stick - “Inducook’s” thin stainless steel belt has an FDA approved non-stick special coating. This makes it possible to cook a whole range of different meat products without them adhering to the belt. The non-stick coating is abrasion re-sistant enabling simple but thorough post-cooking cleaning and maintenance to be carried out. The flat nature of the belt, unlike wire belts for example, will not impart any marks on the product being processed. This gives a better presenta-tion of the food cooked.

• Green thinking and improved environment – unlike other heat-ing methods, the “Inducook” system is both cost effective and

environmentally friendly. Induction heating is considered a very green solution, as the power consumption is far more regulated and is therefore less wasteful than other heating methods. The controllability and fast reaction times reduce the overall power consumption during the initial start-up production run. The system is quiet, eliminating noise pollution making for a better working environment.

• Energy consumption reduction – induction heating method converts up to 90% of electricity into useful heat. The stainless steel belt material in this application has a maximum working temperature of 425C.

• Extended belt life time – using similar cooking solutions fre-quent replacement of cooking belt is often required. The steel belt system is designed to maximise the belt life as in this system the steel belt life should be well in excess of 1,000,000 cycles. With this fact it is possible to keep the service costs to a mini-mum.

• Other benefits – no open flames, no odours from burning heat-ing materials, and relatively compact units. The steel belt thick-ness of 0.3 mm, allows the use of smaller pulley diameters, thus saving space in machine design and reducing over costs.

• Strong partnership - “Inducook’s” development success can be attributed to the fact that Justech AB has built up strong and solid partnerships. The key to the success of the “Inducook” project can be seen in the valued working relationship between Belt Technologies Europe Ltd., and the trusted customer/part-ner Kalmar Kebab AB and together with MagComp AB. This is a wonderful example of collaboration between machine builder, belt supplier and end user: a strong team which has brought about this unique cooking concept, bringing with it significant innovation in fast food production.

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FIX IT FAST WITH FLEXCOWhen your conveyor belt is down, you lose valuable production time, and that downtime is costly to your operation. But with easy, do-it-yourself splicing solutions like the Novitool® Aero™ Portable Splice Press, you can be up and running in under 15 minutes. With Flexco splicing tools, your own team can respond immediately to a down belt, putting you in control of your downtime, your costs, and your sanitary conditions.

The Aero Press features an all-in-one design that streamlines setup and put-away. Plus, its revolutionary air-cooled press technology shortens overall splicing time and can help prevent waterborne bacteria –– an issue that can occur in traditional water-cooled presses.

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R ising raw material costs. Ever-changing regulatory stan-dards. Unsteady economic conditions. When it comes to profitability, today’s food processing operations face

more challenges than ever before. Smart companies are scrutiniz-ing every part of their operations in order to pinpoint new ways to boost efficiency and productivity.

Conveyor belts are an integral part of most food processing operations. But like all machinery, they require regular main-tenance. Facilities must plan for periodic line shutdowns and interruptions within tight production schedules. Even with proper maintenance, conveyor belts can still undergo sudden breakdowns that bring your whole operation to a halt. A lengthy shutdown can have big financial consequences resulting from lost labor hours, missed delivery schedules, and scrapped and/or quarantined product.

Fortunately, advancements in technology have given facility managers a new way to minimize belt conveyor downtime: do-it-yourself splicing.

new technology, new possibilitiesEndless belt splices (sometimes called “vulcanized splices”) are created by mechanical presses that use a combination of heat, pressure, time, and/or chemical bonding. Traditionally, these presses have been bulky pieces of machinery designed for pro-fessional use. Some presses weigh as much as 300 pounds (136 kgs) and have many separate parts (water hoses, electrical cables,

water tanks, and more) that make them difficult to transport.In recent years, however, a new breed of presses has entered

the market. These systems not only weigh much less than their predecessors but also require few, if any, external parts. Many are even designed for intuitive operation, so they can be used with minimal training.

These advancements have made do-it-yourself belt splicing an increasingly attractive option, giving food processors the ability to:

• Respond immediately to a damaged belt — the facility is not subject to the schedule/availability of an outside vendor

• Handle routine maintenance when it’s least disruptive — the facility can plan around its own production and shift schedules

• Better control safety/sanitary conditions — the number of outsiders coming into the facility, equipment cleanliness, and exposure to external contaminants can all be controlled

• Better manage expenditures — the facility incurs a one- time cost

picking the right pressFood processing operations have a unique set of requirements for belt splicing systems. To reap all the productivity benefits of do-it-yourself splicing, facility managers should look for presses with certain key features.

in-house Belt Splicing for Food ProcessorsBy Flexco

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Fast Cycle Time: In belt splic-ing, cycle time is the number of minutes it takes for the press to fuse the belt ends together and cre-ate a seamless bond. Today, most presses take roughly 45 to 60 min-utes per cycle. However, certain products — like the Novitool Aero Press — are able to complete a cycle in just 7 to 12 minutes. That could save around 40 minutes each time

you make a splice. If a line shutdown typically costs your opera-tion $1,000 per hour, those 40 extra minutes of cycle time are costing you $666 of unnecessary expenses.

Lightweight Design: Portability is a key consideration when choosing a press. The less the overall system weighs, the easier, faster, and safer it will be to transport to the production line. Conventional presses commonly weigh up to 300 pounds (136 kgs) and can require nearly 40 pounds (18 kgs) of additional components. Fortunately, there are some lightweight models on the market. The Novitool Aero Press, for example, weighs nearly 60% less than conventional presses and comes with a rolling stor-age case, which makes it more portable.

Few External Components: Another factor that affects porta-bility is external hardware. Traditional water-cooled presses have a number of external pieces and components, including:

• An open tank with a pump, which holds water used to cool the belt

• Hoses that connect the tank to the press• Electrical cables to power the entire system• A temperature controller• A manually operated air compressorSystems with external hardware have other disadvantages.

That’s because every extra piece that must be attached or assem-bled increases setup and teardown time. This further lengthens the duration of a shutdown, which results in additional lost pro-ductivity.

A better option is an all-in-one, self-contained press. Products like these have built-in compressors and cooling systems, so the only extra component is a single, electrical cable. This simplified procedure for transportation, setup, and cleanup can shave an additional 20 minutes off the total splice time. Based on typical shutdown costs (see chart at left) that could mean up to $1,666 in additional savings.

Voltage Versatility: Some facilities are designed with hook-ups at various voltage levels to accommodate different types of equipment. Managers in these facilities should opt for a press that’s compatible with multiple power sources. For example, the Novitool Aero Press can be used with 230V single phase, 230V 3-phase, 400V 3-phase +N, and 460V 3-phase power sources by changing the power cord.

Most conventional presses require a single, operating voltage to be selected at the time of purchase. Yet, if the appropriate hook-up is not near the splicing location, the entire belt must be removed and brought to another location or a power transformer must be used.

Air-Cooling Technology: Traditional water-cooled presses have an open tank that must be filled and connected to the press via hoses. During setup, water splashes and/or spills are common. Yet in environments filled with electrical equipment, this creates serious safety hazards. In addition, if the press is brought into the facility by a third party, the water tank, hoses, and other compo-nents carry the risk of outside contamination. Look for a press with a built-in, air-cooling system and eliminate the waterborne safety and hygiene issues presented with traditional water-cooled presses.

Now more than ever, food processors must find ways of maximizing productivity to stay profitable and competitive. Yet, something as simple as changing their approach to conveyor belt maintenance and repair can have a big bottom line impact. New, easy-to-use presses have made in-house belt splicing not only possible, but also practical.

To learn more about how in-house belt splicing can benefit your operation or to request a demonstration, visit f lexco.com/fixitfast now.