1. Mixing & Feeding Dough
Hoppers feed the dough to the production process. An inclined conveyor then takes the dough to the section where sheets or other shapes are made.
Belt Specifications Required
Good grip and release properties, as well as suitability for foodstuffs in general are the top priorities for transferring dough between different stages in the process. Patterned belts can also be advisable depending on the conveying angle. Tiny return radii facilitate release of the dough at the end of the conveyor.
Our Solution
Forbo Movement Systems offers both conventional fabric-based and homogenous belts for these conveying tasks. They offer the properties required for conveying foodstuffs and good grip and release of the dough.
Features, Functions, Benefits
As well as providing a high standard of hygiene, the belts come with various coating materials and patterns in the interests of superior grip and release properties. They are easy to clean and MHLW, EU and FDA compliant. Belt edge sealing (Smartseal) can also be applied.
Other Information
If required, splices can also be made on-site. We offer various splicing methods and tools for fabric-based and homogenous belts.
Downloads
For more detailed information on suitable products, please consult our Siegling Belting – Food brochure (Ref. no. 269) and the Siegling Transilon Conveyor and Processing Belts brochure (Ref. no. 224).