The choice of food grade conveyor belt mainly considers the operating environment of conveyor belt, including temperature, roller diameter, material weight, oil resistance, conveyor belt color, etc.

　　1. 溫度:食品加工和運(yùn)輸線路的不同部位有不同的溫度要求。前端原料一般采用普通食品輸送帶、高溫干燥段、高溫食品級(jí)網(wǎng)絡(luò)鏈或特氟隆輸送帶，干燥冷卻段采用特氟隆或耐高溫食品輸送帶。

　　1. Temperature: Different parts of food processing and transportation lines have different temperature requirements. The front-end raw materials generally use ordinary food conveyor belt, high temperature drying section, high temperature food grade network chain or Teflon conveyor belt, and the drying and cooling section uses Teflon or high temperature resistant food conveyor belt.

　　2. 托輥直徑:不同厚度的皮帶對(duì)應(yīng)不同的托輥。在設(shè)計(jì)過(guò)程中，應(yīng)考慮皮帶的轉(zhuǎn)彎半徑。提高帶的生活。

　　2. Roller diameter: Belts of different thickness correspond to different roller. In the design process, the turning radius of the belt should be considered. Improve your life.

　　3.物料重量:每條食品輸送帶都有固定的線層來(lái)承載物料重量。在設(shè)計(jì)過(guò)程中應(yīng)考慮皮帶的承載能力，以避免皮帶初過(guò)載。

　　3. Material weight: Each food conveyor belt has a fixed line layer to carry material weight. The bearing capacity of the belt should be considered in the design process to avoid the initial overload of the belt.

　　4、耐油性能:食品配送行業(yè)有很多部門(mén)都要求輸送帶耐油，如月餅、面包、沙芝麻、海藻等食品產(chǎn)品都是油性的，而未加工的胚體不含油，普通的食品輸送帶就可以滿足。

　　4. Oil resistance: Many departments in food distribution industry require oil resistance of conveyor belts, such as moon cakes, bread, sand sesame, seaweed and other food products are oily, while unprocessed embryos do not contain oil, ordinary food conveyor belts can be satisfied.

　　5,食品輸送帶的顏色:白色傳送帶一般用于直接接觸食物,避免皮帶顏色污染的食物,綠色傳送帶一般用于食品包裝傳送帶,藍(lán)色傳送帶一般用于出口設(shè)備,具有一定的效果。

　　5. Color of food conveyor belts: White conveyor belts are generally used for direct contact with food, to avoid color contamination of food belts, green conveyor belts are generally used for food packaging conveyor belts, blue conveyor belts are generally used for export equipment, with certain antimicrobial effect.