When dough is crawled up or delivered, the challenge often arises of how to gently transfer/transport the dough to the next position without deforming it. Or how you can convey your products to higher temperature zones without running the risk of the belt being damaged.
It is well known that the limits of conventional conveyor belts are quickly reached in terms of deformation and adhesion of very liquid and sticky dough. Furthermore, the limits of conventional belts are point out very quickly as soon as you come across positions that work in the higher temperature ranges! For these cases, we offer solutions that have been tried and tested on the market for years.
CONTIBAKE PPS and CONTIBAKE PET!
- Made from 100% synthetic materials, these belts are manufactured at our site in Belgium using only food-safe materials and are certified according to EU standard 1935/2004 10/2011.
- The special feature of this product family lies above all in the construction: very flexible in the longitudinal direction and stiff in the cross direction!
- Above all, this makes it possible to crawl up the smallest to large products over knife edges of 4mm without deforming them and also to transfer them over such roller diameters to the next position.
- Thanks to the surface structure, no glass plate effect can occur and the products can therefore be dropped without residue/dough adhesions - these release properties are still unrivaled on the market! The construction of the upper side of the belt also offers the possibility of significantly reducing flour consumption!
- A real benefit in terms of time and costs are the seam options with these designs. Because for closing/mounting, neither additional/external personnel nor equipment is required to close the tape with a zipper suitable for 4mm knife edge. This ensures that no unnecessary downtime costs arise due to a lack of resources. Furthermore, it is not necessary to attach these seams at a 45° angle, which otherwise has a negative effect on the closability and time.
- These solutions offer further significant advantages in the proofing area: Due to the air permeability and very low moisture absorption, it is impossible for dough to sweat and thus adversely affect product quality! This ensures that your products have balanced moisture levels and an even crust in the oven.
- Our version, which is heat-resistant up to 220°C, is particularly suitable for the subsequent loading and unloading of baking ovens. In addition to the advantages already mentioned, the air permeability also comes into play for the purpose of cooling the products after baking.
- Last but not least, the cleaning options are now more than ever a very important criterion when choosing the right conveyor belt solution. We have dealt with this topic in detail and developed cleaning solutions for all possible situations and recorded them in our guide.
Convince yourself and request samples and further information today!
