The sanitizing of metal belts to meet FDA and or USDA requirements can be accomplished using cold or heated high pressure wash, chemical sprays, and ozone or steam pressure. The flat, high impact resistant surface is inert, will not absorb bacteria and will release microbes during the cleaning process. With excellent cold and heat transfer properties metal belts are used in freezing, cooking, baking and processing of seafood, meat, poultry, dairy (cheese) and snack foods. Stainless steel belts can be perforated for drainage or to increase temperature transfer. Additionally attachments may be added for placement indexing and coatings applied for greater release properties.