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    Poultry Business – August 2025 issue out now

    By Chloe RyanAugust 13, 2025
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    Poultry Business – August 2025 issue out now

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    2025 Poultry Health supplement out now

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Poultry News
Processing

Two new cutting-edge steel belts unveiled

Michael BarkerBy Michael BarkerAugust 12, 20252 Mins Read
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Steel belt technology provider Continuous Process Solutions has expanded its product range with two innovations for the food manufacturing sector from production partner Mingke.

New to market are Teflon-coated steel belts, which have been designed by Mingke to solve sticky situations. Manufactured from high-carbon steel with a durable Teflon coating, the new non-stick belts are said to offer excellent corrosion resistance, low surface friction and superior product release.

Described as ideal for sticky or delicate ingredients including coated products, the belts are suitable for use in food production, heat press machines and chemical environments up to 260°C. Their low-friction surface supports smoother transfer, easier cleaning and reduced product waste.

“These belts are a game-changer for manufacturers handling adhesive or high-sugar-content ingredients,” said Jarrod Hunt, managing director at Continuous Process Solutions. “They help prevent sticking, reduce downtime and support compliance with hygiene standards, saving both time and resources.”

Also added to the Continuous Process Solutions product range is the CT1500 carbon steel belt, a premium solution developed to handle extreme mechanical and thermal stress. With high fatigue resistance and excellent thermal conductivity, CT1500 is said to be ideal for high-temperature applications such as roasting and baking.

Its surface hardness and high strength-to-thickness ratio make it ideal for continuous processes in demanding environments, according to the company, especially where steel belts are exposed to thermal cycling or require precise tracking.

Both belt types are now available across the UK and Ireland.

 

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Michael Barker

Michael has been reporting on the UK food and farming industry for more than 20 years, and is a regular contributor to Poultry Business.

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