Food Belts-Bakery & Biscuits

Conveyor belts for bakery & biscuits manufacturing.

Knife-edge application, highly resistant to animal and vegetable oils.

Easy to clean cover, FDA and EU10/2011 food quality.

Processes

    Laminating and dough conditioning

    The most suitable belt for this process depends on the level of humidity and oil of the dough:

  • For sweet and savoury non-oily dough: CLINA or NOVAK PVC belts.

  • For sweet and oily dough: CLINA or NOVAK PU belts.

    Rotary cutter

    CLINA 10FF is the best belt in the market for this application. It has low adherence and good release of dough, resistant to oils and greases, flexible on knife-edges.

    The leftover dough is transported on CLINA 09FF or NOVAK 09FF and returned to the laminating machine (CLINA or NOVAK PU belts with one or two plies).

      Cooling and packing lines

      Biscuit cooling is not induced to avoid altering the biscuit properties.  The cooling line is usually a very long belt (usually between 1.5 to 3 times longer than the oven).

      Our CLINA and NOVAK PU belts are stable, flexible and resistant to high temperatures, oils and abrasion which are necessary qualities to function correctly in the application.

    Belt features:

      Standard TPU belts in white, blue and ocher.

    • Highly resistant to animal and vegetable oils and fats, no cracks, high level of hygiene.

    • High resistance to abrasión.

    • Above average load capacity but high flexibility for knife edge applications.

    • Both the belt and its raw materials are of FDA and EU 10/2011 food quality .

    • WITH GLOSSY COVERS

    • Glossy, smooth, homogeneous, non-porous, easy to clean cover.

    • Low adherent cover for better release of the conveyed product.

    • WITH MATT COVERS

    • Silk matt, homogenous, non-porous, easy to clean cover.

    • Low adherent cover for a good product transfer and positioning.

      Premium PU belts in white and blue.

    • Silk matt, homogenous, non-porous, easy to clean cover.

    • Low adherent cover for a good product transfer and positioning.

    • Strong and long lasting antimicrobial & antibiofilms effects (ISO22196).

    • High resistance to hydrolysis.

    • Wick resistant fabric to enhance hygiene.

    • Above average load capacity but high flexibility for knife edge applications and energy saving.

    • High stability fabrics yield long flexural life.

    • Both the belt and its raw materials are of FDA and EU10/2011 food quality.

      TPE Polyester matt belts, in blue and natural.

    • Silk matt, homogenous, non-porous, easy to clean cover.

    • Excellent release of sticky products.

    • Wide range of temperature variance.  Excellent thermal conductivity for cooling tunnels.

    • High abrasion resistance for abrasive products and scrapers.

    • Metal detectable to enhance food stream inspection.

    • Both the belt and its raw materials are of FDA and EU10/2011 food quality.

      100% Wool Felt, TUBUL belts.

    • Truly endless, no seam or joint.

    • Non-adherent.

    Examples of Applications

    Esbelt CLINA 08DF for inclined conveying

    CLINA 08DF – TPU belt for inclined cooling line.

    Belts for biscuit rotary cutter application

    CLINA 10FF – Biscuit Rotary Cutter.

    Cookies at the exit of cooling tunnel.

    PF08EF  – TPE matt belt for very sticky and abrasive pastries and energy bars.

    Belt for dough laminating and conditioning

    TUBUL series – 100% Wool Felt belts for bread forming machines.