{"id":749,"date":"2026-09-02T01:20:39","date_gmt":"2026-09-02T01:20:39","guid":{"rendered":"https:\/\/sushichain.top\/product\/hot-dog-conveyor-chain\/"},"modified":"2026-09-02T05:17:24","modified_gmt":"2026-09-02T05:17:24","slug":"hot-dog-conveyor-chain","status":"publish","type":"product","link":"https:\/\/sushichain.top\/uk\/product\/hot-dog-conveyor-chain\/","title":{"rendered":"ST-SSC60SB Hot Dog Conveyor Chain"},"content":{"rendered":"
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Product overview<\/div>\n

ST-SSC60SB Hot Dog Conveyor Chain<\/h2>\n
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ST-SSC60SB is a specialized hanging conveyor chain for hot-dog or sausage processing. Its defining feature is the long suspended hook arrangement below the chain, so replacement accuracy depends on more than the roller-chain envelope. The hook size, side-bow radius, attachment location and vertical clearance through the machine are all part of the functional interface. The technical drawing also marks a welded feature at the attachment zone. For procurement, the complete chain-and-hook assembly should therefore be treated as one part rather than sourcing a standard chain and improvising the hooks separately.<\/p>\n

For replacement work, treat the chain body, hanging hooks and repeating hook spacing as one interface. The part should be compared with the conveyor that exists today, including any guide, carrier or sprocket modifications made after the original machine was commissioned.<\/p>\n<\/div>\n

\"ST-SSC60SB
Construction detail for replacement identification.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/section>\n
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Mechanical interface<\/div>\n

Check the features that control fit and motion<\/h2>\n
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\"ST-SSC60SB
Inspect the same interfaces on the current machine.<\/figcaption><\/figure>\n
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The key review points are hook clearance, product swing, transfers and return-path clearance. Measure several repeating features where possible instead of relying on one worn joint, rod or attachment. Photograph the component while it is still installed so running direction, guide contact and drive engagement are visible.<\/p>\n

Verify the 19.05 mm pitch and the 4.7\u00d753\u00d7108 hook size from the existing line, then record the product spacing created by the installed attachment pattern. The series specification gives a side-bow radius notation of less-than-R with a value of 1500.00 mm; treat this as specification geometry to match, not as a general performance claim for every installation. Send photographs of the chain through the tightest curve, plus hanger orientation and sprocket details. If the process uses cooking, smoking, cooling or washdown zones, state those conditions separately for material and process review.<\/p>\n

When dimensions are uncertain, label them as measured from a worn sample rather than rounding them into an assumed nominal value. This makes it easier to distinguish a true dimensional conflict from normal service wear during technical review.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Dimensions<\/div>\n

Technical drawing and specification<\/h2>\n
\"ST-SSC60SB
Dimension drawing; use the table below for listed values.<\/figcaption><\/figure>\n

Dimension key:<\/strong> P = pitch; L\/Lc = pin length notation; d = pin diameter; D = roller diameter; h = plate height; b1 = inner width; T\/t = plate thickness; <R = side-bow radius; d1\u00d7w\u00d7L = hook size.<\/p>\n

\n\n\n\n\n\n
Model<\/th>\nPitch P (mm)<\/th>\nPin Length L (mm)<\/th>\nPin Diameter d (mm)<\/th>\nRoller Diameter D (mm)<\/th>\nPlate Height h (mm)<\/th>\nInner Width b1 (mm)<\/th>\nPin Length Lc (mm)<\/th>\nPlate Thickness T\/t (mm)<\/th>\nRoller Size W\u00d7D1<\/th>\nSide Bow Radius <R (mm)<\/th>\nHook Size d1\u00d7w\u00d7L (mm)<\/th>\n<\/tr>\n<\/thead>\n
ST-SSC60SB<\/td>\n19.05<\/td>\n25.60<\/td>\n5.94<\/td>\n11.91<\/td>\n18.00<\/td>\n12.57<\/td>\n27.50<\/td>\n2.42<\/td>\n62<\/td>\n1500.00<\/td>\n4.7\u00d753\u00d7108<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

The table reproduces the available model\/configuration data for this product page. Values not listed here should be confirmed from the project drawing, current component or machine interface rather than inferred from another series.<\/p>\n<\/div>\n<\/section>\n

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\"ST-SSC60SB
Conveyor application for machine-interface review.<\/figcaption><\/figure>\n
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Application review<\/div>\n

Evaluate the component inside the complete conveyor path<\/h2>\n

ST-SSC60SB Hot Dog Conveyor Chain is considered for hot-dog and sausage hanging conveyors. In addition to the component dimensions, state the product being conveyed, spacing, line speed, starts and stops, curve or incline conditions, process zones and sanitation method. These operating inputs help identify the interfaces that deserve extra attention during approval.<\/p>\n

Inspect the drive, supports, transfer points and return path for wear or modification. If damage repeats at one machine position, correct that interface before judging a new chain or belt. A replacement component cannot compensate for a burr, misaligned guide, damaged sprocket or unsupported transfer.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Installation<\/div>\n

Commission at low speed before normal production<\/h2>\n

Commissioning should focus on hanger clearance and synchronization. Rotate the empty chain through all curves and vertical transitions, checking that hooks do not strike frames, drip trays, guards or neighboring product. Then run a small batch at reduced speed and inspect product spacing at transfer and discharge points. Hook twist or a small attachment-angle error can create product collisions long before the chain shows abnormal noise, so visual tracking of the suspended load is essential.<\/p>\n

After the initial empty run, compare the same observation points under representative load. Record any change in lateral position, articulation, transfer impact, noise or take-up position. A short, repeatable commissioning record makes it easier to separate normal bedding-in from a machine-interface problem that requires correction before routine production.<\/p>\n

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01<\/b>Inspect<\/strong><\/p>\n

Clean and inspect sprockets, guides, supports and transfers before installing the new component.<\/p>\n<\/article>\n

02<\/b>Align<\/strong><\/p>\n

Confirm running direction, lateral position and engagement without forcing the component into the track.<\/p>\n<\/article>\n

03<\/b>Run empty<\/strong><\/p>\n

Follow a marked joint or belt row through the complete loop at the lowest practical speed.<\/p>\n<\/article>\n

04<\/b>Add product<\/strong><\/p>\n

Introduce representative loading and recheck transfer, curve, tracking and return-path behavior.<\/p>\n<\/article>\n<\/div>\n<\/div>\n<\/section>\n

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Cleaning & inspection<\/div>\n

Keep the carrying surface and articulation points observable<\/h2>\n

Cleaning access around hanging hooks can be more demanding than on a flat carrying chain. Remove residue from hook bends, attachment welds and the lower surfaces of the chain while keeping the hangers aligned. After sanitation, inspect the welded attachment region for cracking or deformation and compare neighboring hooks for consistent orientation. A hook that is bent a few degrees may still move through the conveyor but can change product spacing or contact adjacent products.<\/p>\n

Record any recurring edge wear, polished guide contact, deformed attachment, pin movement, hook misalignment or mesh distortion. A dated photograph at the same inspection points makes trend changes easier to recognize than an isolated end-of-life inspection.<\/p>\n<\/div>\n<\/section>\n

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Replacement approval<\/div>\n

Freeze the dimensions and checks that matter for repeat orders<\/h2>\n

After the first acceptable sample or production batch is confirmed, retain the model\/designation, current dimension record, approved photographs and the machine position where the component is used. For ST-SSC60SB Hot Dog Conveyor Chain, include the features that control hook clearance, product swing, transfers and return-path clearance. If the conveyor is modified later, update the interface record instead of assuming the historical part number still describes the machine.<\/p>\n

For a new enquiry, keep each model as a separate technical line even if several models are combined commercially. State sample quantity and production quantity separately. If a particular material, surface condition or special process is mandatory, identify it as a requirement so it can be reviewed against process minimums.<\/p>\n<\/div>\n<\/section>\n

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Engineering checklist<\/div>\n

Questions to close before production approval<\/h2>\n
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Mating geometry<\/strong><\/p>\n

Confirm chain body, hanging hooks and repeating hook spacing against the current machine. Record where the part is supported, guided and driven, and identify any feature that has been repaired or modified.<\/p>\n<\/article>\n

Product handling<\/strong><\/p>\n

Describe product footprint, spacing, orientation and transfer points for hot-dog and sausage hanging conveyors. Note curves, inclines or hanging sections that change the clearance requirement.<\/p>\n<\/article>\n

Service observations<\/strong><\/p>\n

Photograph recurring wear and identify the machine position where it occurs. Check hook clearance, product swing, transfers and return-path clearance before deciding that the old component itself caused the problem.<\/p>\n<\/article>\n<\/div>\n

For incoming inspection, select dimensions that can be measured consistently and tie them to the drawing or approved sample. Do not use appearance alone as the acceptance criterion when two configurations share a similar overall form. For commissioning, document the low-speed result before normal production so later maintenance has a baseline for comparison.<\/p>\n

When ordering repeat quantities, state whether the machine, product format or cleaning process has changed since the previous batch. A small change to guides, transfers or product spacing can alter which interface controls performance even when the nominal component model remains the same.<\/p>\n<\/div>\n<\/section>\n

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Project verification<\/div>\n

Confirm ST-SSC60SB Hot Dog Conveyor Chain against the current conveyor before production quantity<\/h2>\n

A dimensional table identifies the listed product, but replacement approval should also compare the hanging hook, chain body, overhead clearance and return path with the machine that will receive the part. For ST-SSC60SB Hot Dog Conveyor Chain, record hook geometry, hook spacing, product swing and return clearance using the same datums that will be used for incoming inspection. If an old component is worn, measure several repeats and photograph the least-damaged reference area rather than selecting one convenient value.<\/p>\n

Photographs should show more than the loose component. Include the drive and return path, both conveyor edges, the tightest transition, and any location where wear repeats. Add one overall machine view so the running direction and product path are unambiguous. When a guide, sprocket, support or transfer has been repaired, note that change because the current as-built interface is the one the replacement must fit.<\/p>\n

For sample approval, agree on the critical dimensions and visible configuration before the sample is produced. During low-speed testing, follow one marked joint, carrier or belt row through a complete revolution and note any rubbing, lift, skew, cyclic noise or product-position change. If the symptom appears at one fixed machine location, inspect the surrounding hardware before changing the component specification.<\/p>\n

For repeat orders, retain the accepted model, dimension record and machine position together. This reduces ambiguity when the same facility uses similar components on several lines. If the product format, line layout or cleaning process changes, include that change in the next enquiry even when the component designation is unchanged.<\/p>\n<\/div>\n<\/section>\n

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Frequently asked questions<\/div>\n

ST-SSC60SB Hot Dog Conveyor Chain FAQ<\/h2>\n
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\nWhat is the listed pitch?<\/summary>\n

ST-SSC60SB is listed with a 19.05 mm pitch.<\/p>\n<\/details>\n

\nWhat hook dimensions are shown?<\/summary>\n

The specification table lists a hook size of 4.7\u00d753\u00d7108 mm using the d1\u00d7w\u00d7L notation.<\/p>\n<\/details>\n

\nWhy does side-bow geometry matter?<\/summary>\n

The chain must negotiate the machine path while keeping hanging products correctly spaced, so lateral articulation and guide geometry must be matched.<\/p>\n<\/details>\n

\nShould the hook attachment be checked separately?<\/summary>\n

Yes. The technical drawing marks a welded attachment feature; inspect the attachment region and provide clear photos for replacement work.<\/p>\n<\/details>\n

\nWhat application data should be sent?<\/summary>\n

Provide product spacing, line speed, process temperature, washdown method, smallest curve, vertical clearances, sprocket details and required quantity.<\/p>\n<\/details>\n<\/div>\n<\/div>\n<\/section>\n

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Inspection & machine review<\/span><\/p>\n

Check measurable features before production release<\/h2>\n<\/div>\n

Use reproducible dimensions and current machine photographs for incoming inspection and replacement approval.<\/p>\n<\/div>\n

\n
\"ST-SSC60SB
Dimensional and interface inspection.<\/figcaption><\/figure>\n
\"ST-SSC60SB
Production-line handling and visual inspection.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/section>\n
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Related selection guidance<\/div>\n

Compare the component within the correct conveyor family<\/h2>\n

For adjacent configurations and replacement context, review the food conveyor chain family<\/a>. If the existing machine has been modified, use the engineering selection guide<\/a> to record the drive, guide, transfer and operating conditions before approving production quantity.<\/p>\n

Compare the complete dimension set and the current machine interface before treating a nearby model as interchangeable. In replacement work, photograph the drive and return path as well as the visible carrying section; this helps identify whether guide, sprocket, support or transfer changes are part of the project.<\/p>\n<\/div>\n<\/section>\n

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RFQ<\/span>Send the model, dimensions, machine photos and quantity.<\/strong><\/p>\n

Include the current conveyor path and operating conditions when the project is a replacement or retrofit.<\/p>\n<\/div>\n

\u0417\u0430\u043f\u0438\u0442 \u0446\u0456\u043d\u043e\u0432\u043e\u0457 \u043f\u0440\u043e\u043f\u043e\u0437\u0438\u0446\u0456\u0457<\/a><\/div>\n<\/section>","protected":false},"excerpt":{"rendered":"

ST-SSC60SB conveyor chain for hot-dog and sausage lines with hanging hook geometry, 19.05 mm pitch and side-bow and hook dimensions.<\/p>","protected":false},"featured_media":710,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[1423],"product_tag":[],"class_list":["post-749","product","type-product","status-publish","has-post-thumbnail","product_cat-food-conveyor-chains","first","instock","shipping-taxable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/sushichain.top\/uk\/wp-json\/wp\/v2\/product\/749","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sushichain.top\/uk\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/sushichain.top\/uk\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/sushichain.top\/uk\/wp-json\/wp\/v2\/comments?post=749"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushichain.top\/uk\/wp-json\/wp\/v2\/media\/710"}],"wp:attachment":[{"href":"https:\/\/sushichain.top\/uk\/wp-json\/wp\/v2\/media?parent=749"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/sushichain.top\/uk\/wp-json\/wp\/v2\/product_brand?post=749"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/sushichain.top\/uk\/wp-json\/wp\/v2\/product_cat?post=749"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/sushichain.top\/uk\/wp-json\/wp\/v2\/product_tag?post=749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}