Stainless Steel Chain Conveyors for Food Industry A Complete Guide to Material, Specification, Appl

Stainless Steel Chain Conveyors for Food Industry

A Complete Guide to Material, Specification, Application and Maintenance

1. Material Selection: 304 vs 316L (Required for Food Grade)

1.1 Material Comparison for Food Applications

1.2 Selection Principles

• General food (pH 4–8, no salt or chlorine): 304 is sufficient with the best cost performance.

• High-salt / acidic / low-temperature / CIP environment: 316L is mandatory, with 2x longer service life than 304.

• Carbon steel or 201 stainless steel is strictly prohibited due to rust risk and heavy metal migration.

2. Structure and Specifications: Hygienic Design

2.1 Hygienic Structure Requirements

• Seamless & crevice-free: Laser welding, lap joint structure, no dead corners.

• Easy to clean: Supports high-pressure washing and CIP online cleaning.

• Anti-pollution: External drive and lubrication, food‑grade grease only.

• Surface treatment: Electropolished or mirror polished, Ra ≤ 0.8μm, no material adhesion.

2.2 Common Specifications

• Pitch: 19.05, 25.4, 38.1, 50.8 mm

• Thickness: 1.5–2 mm (light), 2–3 mm (medium), 3–5 mm (heavy)

• Width: 200–1200 mm

• Speed: 0.1–1.5 m/s (variable frequency adjustable)

• Load capacity: ≤ 500 kg/point (standard), ≥ 1000 kg/point (heavy-duty)

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2.3 Customized Types

• Flat top chain: for bottles, cans, baking, packaging.

• Side wall / baffle type: for bulk materials, sauces, granules.

• Perforated / mesh type: for cleaning, draining, drying, sterilization.

• Curved / inclined type: for turning, lifting, inclined conveying.

• Low / high temperature type: -40℃ (freezing) to 150℃ (sterilization).

3. Typical Applications in Food Industry

1. Raw material processing: fruit & vegetable washing, meat cutting, flour conveying.

2. Processing & forming: baking cooling, chocolate coating, canning, pasteurization.

3. Packaging & sorting: bottle conveying, labeling, boxing, frozen food lines.

4. Logistics: finished product handling, cold chain conveying.

   
   

4. Daily Maintenance (Food Grade Standard)

4.1 Cleaning

• Daily: High-pressure water or air cleaning after each shift.

• Weekly deep cleaning: Food-grade neutral detergent → rinse → dry.

• CIP system: alkaline wash → acid wash → rinse (fully automatic).

4.2 Lubrication

• Use only NSF H1 food-grade lubricant.

• Interval: every 3–6 months for normal use; monthly for high-speed or heavy-duty.

4.3 Inspection and Adjustment

• Tension: sagging 2–3% of center distance.

• Wear: replace if wear > 0.5 mm or pins are loose.

• Deviation: adjust sprockets, add guide rails or dual drive.

5. Purchasing Guidelines

1. Prioritize certificates: material reports, GB 4806.9, FDA, GMP.

2. Surface finish: Ra ≤ 0.8μm, no burrs or dead corners.

3. Structure: easy disassembly, crevice-free design.

4. Customize according to product, temperature, speed and load.

   
   

Summary

For the food industry, 304/316L is the basic requirement, hygiene is the core, and easy cleaning + compliance are the keys. Proper material selection, specification customization and standardized maintenance ensure safety, efficiency and long service life.