P R O C E S S I N G
REDUCING CONVEYOR
CARRYBACK SAVES FOOD
PROCESSING FACILITY
THOUSANDS
A lamb processing facility in the Bay
There are eight conveyors
in the lamb cut room, two
of Plenty was experiencing severe
modular and six white
nitrile plied belts. The two
carryback on a conveyor in their lamb
modular belts experienced the most
processing room. The conveyor was
carryback and presented challenges
for the site. These two belts were
seeing over 20kg of carryback per
located in the cold-boning lamb
processing facility, which operated
day, which meant a huge amount of
two, eight-hour shifts per day.
product waste and a hit to the bottom
A COUNTEREFFECTIVE
SYSTEM
line of the company.
The meat processing company
originally had a cleaner which
consisted of segmented blades
mounted onto a head pole. This
cleaner was then mounted onto
the head pulley with the blades
tensioned via a counterweight
system.
“The cleaner was of poor design, but
that was all the market had to offer
at the time,” explains Peter Mueller,
senior supervisor in the lamb cut
room.
“Meat would accumulate between
the cleaner tips and the belt’s
34 MARCH 2019