Metal belts are frequently used with the industrial production of bakery and pastry products.
The products often get in direct contact with the belt, this means that hygiene aspects are of major importance. When desired, we could deliver a declaration of no objection.
The diverse applications the belts are used for, are listed below. The most common belt types are mentioned as well.

So called towing meshes are often used in the preparation of dough in order to be able to roll the dough properly. These types of towing meshes are manufactured from balanced weave belts. The choice for the exact type is depending on the products and is often decided together with the original manufacturers of the machine. We have the possibility to produce the towing meshes exactly according to the description or samples.

 

Common belt types:

 

• Type 100: WG
• Type 150: CTB

Rise is an important step during the process of inter alia bread production.
Rise equipment are available in all kind of types and measurements. There are even such large types of rise equipment that transport systems with metal belts should be used. This often takes place by means of oval shaped or round tower installations

Common belt types:

• Type 800 & 900: STA
• Type 1300: TRI-flex

You can find a lot of internal transport systems in industrial bakeries. In order to make sure that these transport systems can be concatenated without any problems, take-over installations are required. These types of installation have a very ‘’sharp take-over’’.
This means that transport systems can be put very close to one another without the trouble of having large radii at the transfer rollers.

Common belt types:

• Type 150: CTB
• Type 1600: GR
• Type 100: WG

The oven is considered to be the central aspect in each bake process. Each product has its own specific bake process with its own transport system. This is in many cases a metal conveyor belt.
No matter whether it’s about fresh bread, pre-heated meals or pastry, Tribelt has the opportunity to produce the proper belts.
In order to make an order within one day we should determine which belt it is about. We do this by means of a belt specification, a standard drawing or a visit.

Common belt types:

• Type 100: WG
• Type 200: flattened WG
• Type 300 & 310: WS/WU
• Type 400: WG-I
• Type 500: ES
• Type 1000: KE
• Type 1100: OGB-L
• Type 1150: OGB
• Type 1500: STRU/STRG
• Type 1700: S
• Type 1710: Z47
• Closed stripsteel belt (Sandvik / Berndorf)

Bread or pastry should be cooled and frozen after its is baked. In botch cases, even if it’s just for cooling the bread in order to package it, its necessary to possess installations in which these cool-/freeze processes take place. These could be both, rectilinear as well as spiral shaped. Tribelt produces the proper belts for both applications.

Common belt types:

• Type 150: CTB
• Type 800 & 900: STA
• Type 1100: OGB-L
• Type 1300: TRI-flex