The woven mesh baking belt is a belt that consists of round, flattened, or undulated wires woven into one another. This is done according to the traditional way of weaving, with warp wires and wefts. The wefts are by means of hard soldering connections connected to the warp wires at the sides. One or more strengthening wires could thereby be applied. Another opportunity is to curl the edges.

  • – Mesh width: 2,0 mm up to 10 mm
  • – Wire diameter round wire: 1,0 mm up to 1,5 mm
  • – Wire diameter flat wire: 1,2×0,6 mm up to 1,6×0,9 mm
  • – Material: 1.0500 (non processed spring steel / A class), 1.4301, 1.4401, 1.4841, Casima
  • – Temperature range: ambient up to approximately 350 °C
  • – Side fishing: hard soldering or curled (bended)

The S-belts are characterised by:

  • – Drive based on friction; large enough drive roller is necessary
  • – Preferred support: herringbone motive with a contact surface consisting of different material than the belt is from
  • – Straight belt run due to a special way of weaving
  • – The belt is relatively stiff which means that solely big radii can be made, that’s why large drive- and idle drums are required
  • – The belt barely consists of stretch
  • – Large passing range, from very closed to very open
  • – Easy to clean
  • – Depending on the opening, a small eigengewicht can be realized. When this is realized, it could be possible that a small amount of heat drags out
  • – Tools are inflexible; not every combination of longitunal pitch/lateral pitch/ spiral wire/cross rod wire is possible

The S-belts are mainly seen again in bakeries. The belts serve there as a carrier for products in an oven. Examples of these are biscuits, crackers, crisp bread and toast.