01

Plan the hygienic product route

The archived application routes raw poultry from slicing to the next processing stage. Conveyor selection therefore begins with the product-contact zone, the required sanitary construction and how each transfer will be accessed and cleaned.

02

Coordinate the conveyor with the plant plan

A phased production facility needs a conveyor route that works for the first operating section while preserving practical tie-in points for later equipment. Confirm floor space, elevation, drainage, utilities, guarding and service access before fixing the route.

  • Map every process hand-off and sanitary boundary
  • Keep cleaning and inspection access open
  • Reserve safe interfaces for later plant sections
  • Validate transfers with the actual product and operating rate