1. Mixing & Feeding Dough
After mixing, the dough goes through hopper-shaped feeders. The hoppers are often lined on the inside with belt material. The mixture is then transferred to various shaping processes.
Belt Specifications Required
When dough is conveyed to different stages in the process, food grade belts with good grip and release properties are a must. Patterned belts can also be advisable depending on the conveying angle. Small end radii facilitate release of the dough at the end of the conveyor.
Our Solution
Forbo Movement Systems offers both conventional fabric-based and homogenous belt for these conveying tasks. They deliver the properties required for conveying foodstuffs and good grip and release of the dough.
Features, Functions, Benefits
Thanks to various coatings, such as PU and polyolefin, these belts offer a high standard of hygiene and lots of patterns to ensure excellent grip and release properties. They are easy to clean and MHLW, EU and FDA compliant. Belt edge sealing (Smartseal) can also be applied. A special belt design (Frayfree) minimizes fraying of unsealed belt edges.
Other Information
If required, splices can also be made while the belts are on the conveyors. We offer various splicing methods and tools for fabric-based and homogenous belts.
Downloads
You can find detailed information on the relevant products in the following brochures: Siegling Belting – Food, ref. no. 269, Fullsan Flat – Lower Cleaning Costs, Better Hygiene ref. no. 197 and Siegling Transilon Conveyor and Processing Belts, ref. no. 224.