Engineered SolutionsID: ES005
FDA Food-Grade Belts
Specifications
Engineering Reference Sheet
| Temperature Range | -40°C to +150°C (-40°F to +302°F) |
| Tensile Strength | 400-800 N/mm |
| Hardness | 60-90 Shore A |
| Cleanability | Clean-in-place (CIP) compatible |
| Chemical Resistance | Excellent vs food acids, oils, sanitizers |
| Abrasion Resistance | High - suitable for continuous use |
| Certifications | FDA, USDA, NSF, EU 10/2011 |
Built AtHyderabad, IN
StandardISO Certified
Technical Details
Operational Specialty
100% FDA 21 CFR compliant materials with antimicrobial properties, suitable for meat, dairy, bakery, produce, and pharmaceutical applications with easy-clean surfaces
Mechanism & How It Works
FDA food-grade belts are manufactured from FDA 21 CFR 177.2600 compliant materials including white PVC, PU (polyurethane), PE (polyethylene), and silicone. These materials are non-toxic, tasteless, and odorless. Belt surfaces are smooth or textured depending on application, with options for cleats and sidewalls. Materials resist bacterial growth and withstand frequent washdowns with hot water and sanitizing chemicals.
Next Steps
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