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Pan Materials and Finishes

A food industry standard, stainless steel is Key’s primary material for Smart Shaker® Vibratory Conveyors. Type 304 is a strong, corrosion-resistant iron-based alloy with 18 to 20 percent chromium, 8 to 12 percent nickel, and traces of carbon and silicon. More resistant to certain corrosive media, Type 316 has 2 percent less chromium, 2 percent more nickel, and 2 percent molybdenum added. Both Type 304 and Type 316 stainless steel are available in smooth or textured surfaces, or wire mesh. Key Technology offers four product-zone finishes for Key vibratory conveyors, to ensure that your Smart Shaker® vibratory conveyor  is perfectly suited to your processing, food safety and regulatory needs.

Materials

Type 304 Stainless Steel

• Excellent corrosion resistance against most food processing raw materials, ingredients, and cleaning agents
• High strength

Textured Stainless Steel

• Textured conveying surface reduces surface tension
• Prevents most kinds of wet products from sticking

Finishes

Key Standard - 2B Product Zone

• Most cost-effective bed finish
• 2B mill-spec finish with blasted or polished welds
• 100% welded T-304 stainless steel—no rivets or aluminum

Key 6-13 (USDA)

• Cost-effective approach to meeting USDA requirements
• Product zone is smooth, continuous, even, and relatively flush with adjacent areas
• No recesses, open seams, laminations, gaps, protruding ledges, inside threads, inside shoulders, bolts, or dead ends
• Internal corners/angles have smooth, continuous radius 6 mm (1/4") or more, unless function demands otherwise
• Finished with 120-grit abrasive cloth or finer
• No fasteners in product zone

Type 316 Stainless Steel

• Better corrosion resistance against many salts and acids
• Better pitting resistance to salt water, brine, and chlorine salts

Wire Mesh

• Many options in wire sizes, wire spacings, and open areas
• Dewatering, Deoiling, Scalping, Size Grading, and Fines Removal
• Reduces surface tension, increases surface traction, to convey raw, boneless poultry portions and similar products

Key 6-71 (Snack)

• Product zone is smooth, continuous, even, and relatively flush with adjacent areas
• No recesses, open seams, laminations, gaps, protruding ledges, inside threads, inside shoulders, bolts, and dead ends
• Finished with nothing coarser than 120-grit abrasive cloth
• No fasteners in product zone

Key 6-53 (USDA - Dairy)

• Most detailed acceptance standards. Designed to meet local USDA-Dairy Processing Equipment requirements
• All procedures for 6-13, plus:

       ·  No exposed threads in product zone

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