Biscuit Baking Belts

The Biscuit Baking Belt is a stratified metal spiral belt with a light weight and a reduced thickness. Its design gives the belt low heat inertia, high strength and a good air circulation through the belt. This woven and stratified belt gives a super position of the wires and an open mesh. The edges are looped.

The Biscuit Baking Belt  is created by forcing a duplex unilateral spiral woven mesh through a rolling process to achieve a completely flat, smooth surface and a reduced belt thickness, without compromising heat efficiency.  The design creates a belt of low mass, high strength with good air circulation.  The belt is friction-driven by means of a large diameter drum, commonly placed at the out feed of the tunnel oven.

Biscuit Baking Belt is made of specially selected Carbon Steel for a good and even baking result and are mostly used in production processes with temperatures of +200ºC to +275ºC. On request the belt can be made of stainless steel.

By providing a flat, uniform surface, Rolled Baking Band is suitable for conveying both soft and hard dough through baking processes whilst ensuring an even heat transfer across the whole belt width.  Rolled Baking Bands may not be suitable for soft doughs with a high fat content where the dough will flow into the mesh in the baking process.

The Biscuit Baking Belts are used in biscuit ovens all over the world. The most used and well known Z-belt is the ‘Z-47’. Beside this Z-47 there are also other Z-specifications. The different Z-types differ in wire thickness, mesh opening and weight.

Biscuit Baking Belt Advantages:

• Smooth baking surface.

• High strength and stability.

• Long service life and Low maintenance.

• Excellent air circulation and heat distribution.

• Stratified metal spiral structure.

• Lightweight with reduced thickness.

• Low heat inertia.

• Looped edge or welded edge.

Edge Availability

Biscuit Baking Belt with looped edges

Material Availability

High quality carbon steel; stainless steel 304 and other custom materials.

Specifications

Z47, Z47R, Z48, and Z28 are the most common models of Rolled Baking Band Conveyor Belts used in the biscuit baking process. Each model has its own unique features and advantages, which can be selected based on the specific needs of the baking operation.

Z47 is the most commonly used model, with a mesh opening that provides enough space for air circulation and heat transfer. It is suitable for use in high-output biscuit ovens with a belt speed of up to 30m/min.

Z47R is similar to Z47 but has a thicker wire, which makes it more durable and able to withstand higher mechanical stresses. It is ideal for use in baking operations with high load requirements.

Z48 has a larger mesh opening, which improves air circulation and heat transfer. It is suitable for baking thick and hard biscuits, where efficient heat transfer is crucial for the baking process.

Z28 has the thinnest wire and smallest mesh opening, which allows it to save heat energy. It is ideal for use in lightweight and short baking ovens or furnaces, where minimizing heat loss is important.

Overall, each of these models of Rolled Baking Band Conveyor Belts has its own specific features and benefits that can be tailored to the needs of the baking operation to achieve optimal baking results.

Typical Applications
● Baking system
● Cooking system
● Heating system

● Elevating system

  Biscuit Baking Belts

  Biscuit Baking Belt Enquiry Form