Abstract: The invention relates to a table or conveyor belt (1) for conveying and/or processing food and a method and system for producing and/or maintaining a layer of a solidified liquid (4) on such tables and conveyor belts (1). Tables or conveyor belts (1) for conveying and processing food are difficult to clean when in function. For food it is important to avoid cross-contamination with microorganisms and foreign objects. A layer of a solidified liquid (4) such as an ice layer or fat layer on the top surface (3) of a table or conveyor belt (1) may be renewed from time to time by planing off some of the solidified liquid (4) and afterwards apply liquid which is allowed to solidify or apply flaked solidified liquid. A conveyor belt (1) may comprise lamellas (2) with internal cavities (7) or channels for coolant to cool the lamellas (2). Solidified liquid (4) may be produced on the top surface (3) of these lamellas (2) and the lamellas (2) may be kept cold by directing a coolant through the lamellas (2).

Abstract: A suction head for cleaning of the surface of carcass parts consists of an oblong handle (1) and a nozzle (3) mounted at one end of the handle. An air duct (6) passes through the handle and the nozzle, and it can be connected with a suction device via a coupling (5) in the other end of the handle. Steam ducts (10) are designed in the nozzle (3) to lead hot steam to the surface parts (11) of the nozzle, which are intended to get into contact with the surface of the carcass parts. These steam ducts (10) are connected with a supply duct (7), which is connected with a steam source via a coupling (8) on the suction head. The supply duct (7) for steam passes through the handle (1) from its coupling end to the suction device and to its nozzle end. In the nozzle the duct passes into the steam ducts (10). It is less fatiguing for an operator to use this suction head than a conventional head with disinfection facility.

Abstract: A suction head for cleaning of the surface of carcass parts consists of an oblong handle (1) and a nozzle (3) mounted at one end of the handle. An air duct (6) passes through the handle and the nozzle, and it can be connected with a suction device via a coupling (5) in the other end of the handle. Steam ducts (10) are designed in the nozzle (3) to lead hot steam to the surface parts (11) of the nozzle, which are intended to get into contact with the surface of the carcass parts. These steam ducts (10) are connected with a supply duct (7), which is connected with a steam source via a coupling (8) on the suction head. The supply duct (7) for steam passes through the handle (1) from its coupling end to the suction device and to its nozzle end. In the nozzle the duct passes into the steam ducts (10). It is less fatiguing for an operator to use this suction head than a conventional head with disinfection facility.