No modules, links, hinges or crevices that harbor bacteria and deposit fragments into the food,No seams or plies that fray and delaminate; no detachment of flights and guides common plied belts,Easily cleaned in place in very short time,Reduced cleaning costs (labour, water, chemicals, wastewater treatment) and downtime,Lower bacteria counts, cleaner product, less investment in conforming to standards, longer product shelf life; suited to HACCP