Stainless Steel Carbon Steel Flat Rolled Biscuit Baking Belts For Baking Equirement

the belt in straight feed through ovens.
The Biscuit Baking Belt is a stratified metal spiral belt with a lightweight and a reduced thickness. Its design gives the belt low heat inertia, high strength, and good air circulation through the belt. This woven and stratified belt gives a superposition of the wires and an open mesh. The edges are looped.

Biscuit Baking Belt is made of specially selected Carbon Steel for a good and even baking result and are mostly used in production processes with temperatures of +200ºC to +275ºC. On request the belt can be made of stainless steel.

The Biscuit Baking Belts are used in biscuit ovens all over the world. The most used and well known Z-belt is the ‘Z-47’. Beside this Z-47 there are also other Z-specifications. The different Z-types differ in wire thickness, mesh opening and weight.

Stainless Steel Carbon Steel Flat Rolled Biscuit Baking Belts For Baking Equirement description:

The compound belt is essentially a balanced spiral belt that has multiple spirals and cross rods per pitch. This compound structure closes up the apertures within the belt, giving compound weave its characteristic high density and flat surface. It is similar to a balanced weave besides smaller opening and far denser weave. As a result of this construction, Compound Weave Conveyor Belts offer an extremely close and flat mesh for applications where very small items are being conveyed. The compound weave also provides a uniform heat transfer across the belt due to its high density and smooth carrying surface. These characteristics make compound weave a popular choice in a wide variety of applications, ranging from biscuit baking to sorting small mechanical components.