Bakery/Cookie Conveyor Belts supplied by Techbelt cover a number of processes. These can range from flatbread production such as naan and tortilla to hearth breads and buns. Puff pastry, cracker, and biscuit lines are other examples of food production that require specific conveyor belts.
An example of the types of belts within a particular baking sector is highlighted below.
The manufacture of hearth breads can require belts for the following:
Feeder Belt
Round Loaf Shaping Belt
Moulder Belt
Rounder Belt
Proofer Belt
Cooling Conveyor Belt
Dough Loader Belt
Dough Divider Belt
It is important to select the right belt for the application or process. There are many kinds of belt specifications that are designed specifically for inclines and declines. Swan neck conveyor or Z conveyors need to be dimensionally stable across the width to prevent creasing.
Choosing the correct cover or coating is important too. This is because you may need a belt with lots of grip for an incline or one with a surface such as a woven fabric for release.
Blue-colored belts are increasingly popular within food process applications. This is because blue is a color not naturally found within food products. It’s easily identifiable to the naked eye should damage occur and belt material become dislodged or combined with the food being processed.
Belts with special metal detectable fibers that are woven to the carrier are also available and can be provided with most belt types. Other features that can be added are flights or cleats. These are usually high frequency welded in place, creating a permanent bond to the belt surface. These create a section that prevents products from slipping back down bakery/biscuit conveyor belts.
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