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Our new products support hygiene-sensitive areas of food production and processing: Manufacturing of confectionery, processing of dough, meat, poultry and seafood, as well as in the dairy, agricultural and packaging industries.
E 3/1 X0/U2D BT-HACCP-FF-PS blue FDA
Art. no.: 904490
The new Transilon belt type E 3/1 X0/U2D BT-HACCP-FF-PS blue FDA was originally developed for manufacturing sticky rice products, The type has since proven themselve as excellent belts for dough processing.
One example where 904490 has proved to be ideal is the encrusting machines belonging to a global OEM of automatic production lines for dough and confectionery products.
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E 4/2 U0/U2D BT-HACCP-FF-PS white FDA and E 4/2 U0/U2D BT-HACCP-FF-PS blue FDA
Art. no.: 904492 and 904493
The two new Transilon belts were custom-developed for dough processing applications with the focus on forming croissants. In terms of traction, the slightly raised surface pattern is ideal for croissant forming. What’s more, due to its exceptional release properties, the dehesive belt surface complies with the food industry’s hygiene concepts.
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E 4/H U8/U8 MT/MT-NA MD blue FDA
Art. no.: 906825
The new Transilon E 4/H U8/U8 MT/MT-NA MD blue FDA (art. no. 906825) was developed because of special requirements in the food industry. The 906825 is a metal-detectable version of the familiar E 4/H U8/U8 NP/MT-NA blue FDA belt (art. no. 907139).
The ability to detect foreign bodies is a key requirement for compliance with quality-management and HACCP concepts in food production. In addition to a metal-detectable urethane coating, the new belt type has a matte surface on both sides so that the belt is very easy to clean.
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E 8/H U0/U3 SP-HACCP white FDA
Art. no.: 906894
The new belt type E 8/H U0/U3 SP-HACCP white FDA, with a star pyramid pattern (SP), is particularly well suited for very long cooling tunnels in chocolate manufacturing due to the dimensionally stable, low-stretch high-tech polyester fabric in warp and weft. The belt lies completely flat on the cooling areas, so that the process is seamless.
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E 3/1 X0/U2D BT-HACCP-FF-PS white FDA
Art. no.: 904486
The new belt type has an excellent track record in dough processing. The combination of the positive Broken Twill (BT) surface pattern and the special dehesive urethane coating makes it a unique, functional conveyor belt for food production. With regard to the product, the flat surface pattern offers excellent grip and release and is comparable with an impregnated fabric surface, but provides all the hygiene benefits of a completely sealed surface. What’s more, the belt has a dirt- and water-resistant impregnation on the underside and pre-shrunk Frayfree fabric.
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E 4/2 U0/U/S2 HACCP-FF white FDA and E 4/2 U0/U/S2 HACCP-FF blue FDA
Art. no.: 906877 and 901000
The special feature of these silicone types is the 2-layer Frayfree fabric structure in combination with a polyurethane intermediate layer, which guarantees that the splice is very strong. The belts are laterally stiff but very flexible lengthways and therefore ideal for small pulley diameters. The smooth silicone top face coating offers very good grip. The release properties are very important especially for incline and decline conveying or for good product positioning e.g., in the dough processing, the meat and poultry industry, and the confectionery or packaging industry (foil packaging).
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EL 0/U2 MT-HACCP blue FDA and EL 0/U3 NP-HACCP blue FDA
Art. no.: 906891 and 900458
The two new EL types with semi-elastic fabric and a TPU coating comply FDA and EU requirements for belts in direct contact with foodstuffs. They are used where centre distances are short or on conveyors without any control devices or take-up units. All very short conveyors, particularly in the dough-processing, the meat and poultry or in the confectionery industries, but also outside the food industry are conceivable applications.
The special, single-ply fabric design prevents any warp thread distortion so that the belts can be correctly tracked and centred and the elastic warp threads excels in ensuring the belt keeps on track.
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Prolink Series 18
The new Prolink series 18 with a pitch of 25.4 mm (1 in) consists of two, hard-wearing modular belt variants that can be used as curved and spiral belts. Its surface with an open area of 44% means airflow and drainage are excellent. Despite their low weight, the belts are very rigid and can withstand heavy loads. As a standard, series 18 belts are supplied with a new PLX hinge pin, which guarantees that the belt is very reliable and easy to fit. The belts come with guided hold-down tabs or without any guidance on the belt edge.
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S14-25 CUT
The new variant of the Prolink series 14, S14-25 CUT blue in PP and POM, has a pitch of 1/2" (12.7 mm). The target applications are small products (e.g. berries) which benefit from minimal movement while conveying. Like other S14 variants conveying over a small nose bar (> 19 mm in diameter) is possible.
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E 4/2 X0/A2 MT-HACCP blue FDA
Art. no.: 906713
The new polyolefin belt type E 4/2 X0/A2 MT-HACCP blue FDA is ideal for a variety of applications in the food industry. The belts are suitable for fixed knife edges with a minimum radius of 5 mm. They are resistant to many chemicals, grease and oils and can be used up to a temperature of +60°C. What’s more, compared with other materials, polyolefins have long service lives when exposed to moist heat (hydrolysis). The exceptionally dirt-repellent X0 underside impregnation rounds out the hygiene-enhanced and easy-to-clean belt design. Because the coating doesn’t stick, it’s the ideal solution for bakeries or the confectionery industry where sticky masses such as caramel, nougat and sticky doughs are involved.
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