Food Grade & Compliance: Must be FDA, USDA, and/or EU compliant. Materials must be non-toxic and non-absorbent.
Non-Stick Properties: Critical for dough and baked goods. Achieved with coatings like PTFE (Teflon®), silicone, or through proper seasoning of steel belts.
Temperature Range: Belts must withstand extreme heat (up to 300°C+/570°F+ for baking) and also remain flexible in cool environments.
1. Use A+ grade raw materials, with wear-resistant properties and anti-slip surface;
2. Add high-fiber materials, enhancing the wear-resistant and anti-slip effects by 30%;
3. The gel layer blends with the fabric layer, extending the service life by 20%;
4. High-frequency vulcanization joints, with proper cold and hot pressing times, increasing the joint strength by more than 20%.
Selecting the right conveyor belt for cookies, biscuits, and bakery products is critical. The wrong belt can cause product damage, sanitation issues, and production downtime.
The primary types of belts used fall into a few key categories, chosen based on the specific application (baking, cooling, icing, packaging).
Annilte is a conveyor belt manufacturer with 15 years of experience in China and an enterprise ISO quality certification. We are also an international SGS-certified gold product manufacturer.
We offer a wide range of customizable belt solutions under our own brand, "ANNILTE."
Should you require further information regarding our conveyor belts, please do not hesitate to contact us.
WhatsApp: +86 185 6019 6101 Tel/WeChat: +86 185 6010 2292
E-mail: 391886440@qq.com Website: https://www.annilte.net/