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 8/2 A0/A2 MT-TT white FDA
Article no.: 906860
This new type of polyolefin with an MT surface structure was specially developed for tobacco processing. The excellent release properties mean that it is easy to clean. In addition to the possible applications in tobacco processing, a variety of applications in the food industry are also conceivable.
E 8/2 A0/A5 GSTR-TT white FDA
Article no.: 906861
This new polyolefin type has been specially developed for tobacco processing, and due to the GSTR surface structure, this type is ideally suited for inclined conveying applications in tobacco processing. In addition, a variety of applications in the food industry, e.g. in the manufacture of sticky products, are conceivable.
E 4/2 U0/R2 HACCP-FF blue FDA
Article no.: 906869
The blue Transilon type corresponds to the market demands for a good contrast to the food due to its color. Its High Grip coating also enables problem-free inclined conveying of dry foods such as small bakedmgoods and confectionery.
Prolink Series 15
The new mini pitch series 15 offers two types with different surface pattern: S15-47 GRT und S15-47 RSA. The Series 15 was developed especially for long, multi-tiered cooling lines of the type found in tortilla production for instance. The open design also qualifies the new series for cooling tunnels in confectionary and dough processing, oven infeed / discharge conveyors, and drainage applications which require a very open mini pitch belt. With 47% open area, series 15 ensures maximum airflow and little product contact area, for the RSA version as little as 20%, to avoid problems with condensation and achieve better product quality and shelf-life.
Prolink Series 13-0 CTP and Series 13-34 FLT
The new S13-0 CTP with its cone top is ideal for inclined conveying in the bakery and confectionery industry. Belts with this pattern are also encountered in slicers and portioning systems in the meat, fish or poultry processing segments. By contrast, S13-34 FLT with its open area of 34% and a smooth surface, is perfect for cooling and drying processes on machinery with tight transfers. Furthermore, the open version is also a good option when processing or making very sticky or greasy products that might tend to cluster on the belt bottom side. Using the open version here will ensure and maintain correct sprocket engagement as debris can be push through the bottom when running over the sprocket.
Series 14-0 FLT
The new series 14 mini pitch type has a lot of different potential uses in various conveying and packaging lines in food production and other segments like industrial production. It is for all applications that require tight transfer points
≥ 19 mm in diameter and steady belt tracking over a fixed knife edge.
Prolink Series 8.1-30 FLT and Series 8.1-30 FLT GT
The stable and robust Prolink belts with a pitch of 25.4 mm (1 inch) and an open area of 30% are especially suitable for the conveying of loaded and unloaded plastic crates in the meat and dough processing industry.
UU 20U-10 NA FSTR blue FDA
Art. no.: 855655
The elastic Extremultus belt for use in the end of line packaging in various food processing plants. Also suitable for use with check-weighers in the food industry.
E 3/1 0/U3 HACCP white FDA
Art. no.: 904595
The Transilon belt for the production of biscuits and crackers using rotary cutters, especially suitable for use for which the belt needs to be particularly resistant to incision and punching.
E 3/2 U0/U10 WG-HACCP blue FDA
Art. no.: 906768
The Transilon polyurethane type with width direction groove (WG) for use in the meat- and poultry-processing industry. Ensures excellent product grip and is particularly hard-wearing.
E 3/1 U0/S3 HACCP-FF-PS white FDA
Art. no.: 906828
The silicone-coated Transilon belt type for the chocolate and confectionery industry; particular attention is drawn to its ‘frayfree’ (FF) property. Its preshrunk fabric makes it heat-stable.