Conveyor belts are one of the most important and most used transport systems in the food industry. They appear in most processing steps and connect raw unprocessed food to processed products. This connection increases risks of contamination and cross-contaminations from raw food to end products, such as ready-to eat foods. Therefore, there is a great need to clean and disinfect conveyor belts not only during production stoppages, but continuously in order to minimize contamination and cross-contamination to processed products. Microorganisms often survive and grow in areas that are difficult to clean. These areas are especially found inside the structures of modular belts and around the hinge pins. Flat unstructured belts with no holes do not have these problem areas. Nevertheless, food residues tend to elaborate on the surface, while high levels of dangerous microorganisms are shielded inside or underneath these residues where cleaning and disinfecting agents may not reach.