Baking belts with woven in polyester spiral SS52
We would like to introduce you to the CTP PO 603 baking belt, which caused a great stir when it was launched on the market and became a huge hit. Used in many bakery devices, e.g. in proofers and in various types of dough transport machines.
Among the properties that will interest you in the first place, we can mention:
The most important features:
The CTP PO 603 belt can be used wherever the dough is wet or dry and has to travel a long distance or stays on the belt for a long time and finally has to overcome a small knife roller. It is the ideal solution for fast belt installation and low equipment downtime. The SS52 spiral is made entirely of PE, which positively affects the characteristics of the belt rewinding and excludes the contact of dough or pastries with metal.
The CTP PO 603 belt performs much better than felt belts, which must be replaced regularly due to dirt, lack of straight glide, stretching or transverse shrinkage.
CTP PO 603
100% polyester, multi-layered, with a felt-like surface,
non-sticking, air permeability 1000 m³/h
100% polyester, single layer, coefficient of friction 0.15 after steel
|Libra:||approx. 1500 gsm|
|Width:||up to 2000 mm without additional longitudinal connections|
|Breaking strength:||166 kg/cm|
|Tensile strength:||for 1% stretch 5 kg/cm width|
|Minimum Roll Diameter:||6mm|
|Temperature resistance:||continuous 140ºC, temporary 220ºC|
|Chemical properties:||resistant to water, moisture, oils, vegetable and animal fats|
|Connections:||woven in polyester spiral|
Woven polyester helix available in different types: