First of all, wide endless strands are formed for a variety of end products using extrusion and/or other types of shape forming (e.g. with rollers). Fat masses, soft and hard-boiled sugar masses, aerated fat and sugar masses and various mixtures with nuts, fruit and grains are processed.
Technical Requirements of the belts
In addition to general suitability for food, resistance to oil, lecithin and grease, the belts need to have good release properties minimize the use of release agents. Good grip, superior positioning accuracy
and temperature resistance are required too. During rolling processes, the entire belt has to be able to withstand the pressure and kneading action from the rollers.
Forbo Movement Systems offers various EU and FDA compliant HACCP belts with top standards of hygiene for the shape forming sections. They are resistant to oil, lecithin, grease and temperature and easy to clean.
Features, Functions, Benefits
Special tension members mean the belts retain their dimensions and don’t elongate during the rolling process. Diverse coating materials and patterns offer release properties and grip geared to the process
concerned. Belt edge sealing (Smartseal) can be applied to many types when particularly hygiene-critical products are used.