Hygienic metal belts for baked goods production
A variety of metal belts are used in the industrial production of bread and bakery products. The product often comes into direct contact with the belt, so hygienic aspects are very important. On request, Tribelt can provide you with a ‘Declaration of Conformity for food contact materials’.
Towing meshes
So called towing meshes are often used in the preparation of dough in order to be able to roll the dough properly. These types of towing meshes are manufactured from balanced weave belts. The choice for the exact type is depending on the products and is often decided together with the original manufacturers of the machine. We have the possibility to produce the towing meshes exactly according to the description or samples.
Commonly used belt types:
Rise
Rise is an important step during the process of inter alia bread production.
Rise equipment are available in all kind of types and measurements. There are even such large types of rise equipment that transport systems with metal belts should be used. This often takes place by means of oval shaped or round tower installations
Commonly used belt types:
Take-overs
You can find a lot of internal transport systems in industrial bakeries. In order to make sure that these transport systems can be concatenated without any problems, take-over installations are required. These types of installation have a very ‘’sharp take-over’’.
This means that transport systems can be put very close to one another without the trouble of having large radii at the transfer rollers
Frequently used belt types:
Ovens
The centrepiece of every baking process is the oven. Each product requires a specific baking process with its own transport system. Often a metal conveyor belt is used. Whether it concerns fresh bread, part-baked products or pastries, Tribelt has the ability to manufacture the appropriate belt. Based on the belt specification, the drawings or a site visit, we can determine what type of belt is required. You will receive a quote within one day.
Types of belts used frequently:
- Type 100: WG belts
- Type 200: WG belts with flattened wire
- Type 400: WG-I belts
- Type 500: ES belts
- Type 1100: OGB-L belts
- Type 1700: S belts
Cooling or freezing lines or spiral conveyors
Bread or pastry must be cooled or frozen after baking. In both cases, even if the bread only needs to be cooled so that it can be packaged, it is necessary to have systems in which the cooling/freezing process can take place. These systems can be in a straight line or spiral shape. Tribelt manufactures the appropriate belts for both types of system.
Frequently used belt types:
