Meat, Poultry, and Seafood Processing
Meat, poultry, and seafood processing is part of the industry scope in the source material. This guide exists to answer the questions for these lines. The anchored series are the HS-703b-N open grid belt and the HS-3600b flush grid belt, and this guide links to those detail pages rather than repeating their figures.
The HS-703b-N page records a 27.2 mm pitch and a 152 mm minimum width, with seafood processing singled out, especially for stemmed products and dewatering. The HS-3600b page records a 50.8 mm pitch and a 200 mm minimum assembly width, with meat, poultry, and seafood processing recorded. Those figures live on their detail pages; this guide does not duplicate them, and it does not claim that either series suits a specific line.
Questions a meat, poultry, or seafood inquiry must answer
Ask what product the belt must carry, what must drain through it, and what cleaning the line requires. Ask whether an open grid or a flush grid suits that product, and which recorded series the supplier recommends for that surface, tied to an exact model.
Ask for food-contact documentation, if your use requires it, and whether the documentation covers the exact model and material offered.
Ask what material is recommended for your operating temperature, including cold and washdown conditions if your line has them.
What is not claimed here
No food-safety certification, no hygiene rating, and no suitability claim for any meat, poultry, or seafood line is made on this page, because none is evidenced. Certificates available upon request.
What to confirm before ordering
- Ask whether an open grid or a flush grid suits your product.
- Ask for food-contact documentation, if your use requires it.
- Ask what material is recommended for your operating temperature, including washdown conditions if your line has them.