Resistant to oils and fats, with a diverse structure enabling the transport of sticky doughs and the ability to work at different temperatures – these are the features that characterize conveyor belts in the bakery industry. Few bakeries can do without them.
Conveyor belts – what are they?
Currently, almost every branch of industry – be it light or heavy – uses conveyor belts , which effectively improve the production process and allow you to relieve employees. They work long-term and failure-free when properly selected. They guarantee not only trouble-free product location, but also other activities, such as cooling or grinding. The operation of production belts is relatively quiet, and in addition they can be used in various conditions – they are distinguished by durability and abrasion resistance.
Don’t leave the bakery without tape
It is hard to imagine the operation of a bakery without conveyor belts . There are belts on the market that improve the production process at all stages – from kneading the dough, to its transport on conveyors with knife rollers, then baking in tunnels, to depositing conveyors. This is a significant simplification. In addition, conveyor belts used in bakery are food safe, air permeable, resistant to a continuous temperature of 140°C (temporarily up to 220°C) .
Other important characteristics include resistance to moisture, oils, greases and a unique structure that allows the dough not to stick to the surface of the belt, which greatly facilitates the transport of sticky doughs. There are no problems with direct contact with flour, sugar, oil, cakes, biscuits, chocolate, unbaked dough, tea, coffee, emulsions or improvers.