Hanover, November 2015 – Forbo Movement Systems has come up with an innovative belt for the next generation of dough-dividing and kneading machines used in bread and bread-roll production.
The trend towards bigger and longer machinery requires conveyor belts with strong tension members in order to guarantee reliable production processes. The new ultramarine UU 40U-12 NA NP/STR blue FDA HACCP belt meets this demand and is highly elastic at the same time.
New Forbo Siegling conveyor belt with a good track record as spreading belt already
The new conveyor belt was developed for a leading manufacturer of bakery machinery, where it’s already used as a spreading belt in bread- and bread-roll production. It combines the advantages of an elastic, homogeneous belt body with enhanced hydrolysis resistance. The new product ensures that 24,000 bread rolls an hour are conveyed through the machinery. The belt has two different sides, each of which has specific characteristics. Therefore, it can be used on both sides.
The coarse fabric top-face pattern (STR) has excellent release properties for bread-roll dough and flour is used economically. Should an inverted pyramid pattern (NP) be required, the belt can simply be turned round.
Compared with traditional felt belts, this belt has even more advantages to offer:
- FDA & EU compliance
- Superb troughability
- It’s easy to clean
- It has good tracking properties
For fast and easy fitting on site, Forbo Siegling can supply a butt welder (ASSEMBLY SET BTS-9 230V and BTS.9 110V) for belt material that is a maximum of 3 mm thick and 100 mm wide. The belts can be made endless directly on the machinery, without the machinery having to be dismantled. As a result, fitting time is cut drastically in comparison with a traditional felt belt.