Food safety doesn't happen by accident
Since our beginning, providing food handling industries with innovative solutions to handle products more efficiently and safely has been at the forefront of Mol Belting's business. Our team of industry experts continually set the bar for best practices in food handling industries. Mol Belting’s focus on the food industries will continue to evolve as technological advancements and regulation requirements change.
In 2011, the Food Safety Modernization Act (FSMA) was signed into law in the United States. Based on the Principles of Sanitary Design, FSMA aims to take a preventative approach to food safety by requiring growers, harvesters, and processors to take measures to stop pathogens before they enter our food supply. Sanitary design goes above and beyond technical requirements for food handling equipment because it targets the issue at its source. That is why Mol Belting Systems has been at the forefront of sanitary design in conveyor belting for over twenty years.
Mol Belting’s vision of sanitary practice for the food industry propelled us to invent ThermoDrive® belting. This is a homogenous, continuous belting surface with no tension cords, modules, or pins. This combined with the drive bars on the bottom create an easy-to-clean and no-tension conveyor design. Learn More
Our ThermoGenic® cleat (flight) was the first in the food industry to comply with the 10 principles of sanitary design by creating a radius on all four sides of the cleat base to the belt cover surface. This created an easy to clean cleat by removing the 90 degree angles that can harbor and collect bacteria. The ThermoGenic design also allows for a smaller pulley diameter, and reduces potential cracking between the cleat and belt surface.
Edgecapping & Synchronized Sidewalls
Our edgecapping capabilities allow for both edges to be capped at the same time. Edgecapping is a technology to seal the fabric edges of the belt, thus improving your sanitary practice.
Another fabrication expertise for the food industries is our synchronized sidewall. Synchronizing the sidewall allows us to create a high tolerance fit between sidewall and cleat, reducing spillage and improves throughput.
White to Blue
The desire to change from white conveyor belting to blue was to help processors identify, and protect consumers when a foreign substance was in their product. Blue, being a color that is not naturally found in food, was an ideal choice. This idea helped processors develop methods to scan for contamination, resulting in a safer food product for consumers.