Ladder Conveyor Belts

• Flat, level carrying surface — products are conveyed stably without rolling or slipping, even at continuous conveying speeds

• High-tensile rods resist permanent distortion — rods maintain consistent pitch under load, reducing belt stretch and unplanned downtime

• Positive sprocket drive helps reduce tracking drift — the belt runs true when sprockets, shafts and guides are correctly aligned, reducing operator intervention on long production runs

• Smooth rod edges for clean radial engagement — no catching or snagging as the belt passes through 90° or 180° curves

• Fully open rod structure — maximises airflow, steam, oil, and water passage directly through the belt for even heating, cooling, frying, and washing across the entire product base

• Fast field assembly and disassembly — the two-component construction (rods + links) allows individual belt sections to be replaced on the conveyor frame without specialist tools or full belt removal

• Food-grade material options — stainless steel 304 and 316 variants comply with food contact material requirements for HACCP-managed production environments

Ladder belt with S-shaped hooks

These belts are designed for straight-running applications and can also be configured as curved (radial) belts with a fixed inside radius. Available in right-hand (clockwise) or left-hand (anti-clockwise) arrangements. Standard curved belts are supplied for 90° or 180° conveyor turn angles. The S-hook configuration is the most widely specified ladder belt variant for general food processing, bakery cooling, and washing line applications.

Ladder belt with U-shaped links

These belts run in both straight-line and curved applications. Available in right-hand (clockwise) or left-hand (anti-clockwise) arrangements for 90° or 180° conveyor turn angles. The U-link construction provides a slightly larger link profile than S-hooks, offering additional lateral stiffness on wide belt configurations — commonly specified for batter-coating and heavy product washing applications.

Ladder belt with chain links

Ladder Belt with Chain Links These belts are designed for straight-running applications only. The chain-link construction provides the highest tensile load capacity of the three ladder belt variants, making it the preferred specification for heavy-duty straight-run conveyor systems handling dense or high-mass products. Chain-link ladder belts are not available in curved (radial) configurations.

• Stainless Steel 304 (SS 304) — the standard specification for food processing, bakery, and general industrial applications. Excellent corrosion and oxidation resistance, rated for continuous operation from -100°C to +450°C. Compatible with HACCP food safety management systems.

• Stainless Steel 316 (SS 316) — the food-grade marine specification with added molybdenum, providing superior resistance to chloride-based cleaning agents, saline environments, and acidic food products. Recommended for seafood processing, dairy production, and any application using aggressive CIP chemicals.

SS316 is not immune to pitting from chloride-based or bleach cleaning. Confirm chemical compatibility, concentration, temperature and contact time, and rinse as specified by the cleaning chemical supplier.

• Mid-tensile Carbon Steel — for high-load non-food industrial applications where stainless steel is not required. Lower material cost; not recommended for food contact environments.

• Other materials (including high-carbon steel and special alloys) are available on request. Please specify your required material grade and operating environment when enquiring.

● Bakery cooling lines — bread, buns, pastry, and baked goods cool rapidly and evenly through the open rods after leaving the oven. The sprocket-driven belt maintains constant speed without slipping, ensuring consistent throughput on high-volume production lines.

● Donut and food frying lines — the open rod structure allows hot cooking oil to circulate freely around the product, producing even frying results on both sides. Raised rod flight belt variants keep individual products separated and prevent stacking in the fryer.

● Baking, grilling, and tunnel oven conveying — the open rod surface allows direct heat and hot-air jet contact with the underside of the product at continuous belt temperatures up to +450°C.

● Batter-coating systems (batter belts) — for breaded and battered products, the ladder belt can be reinforced with bar links and lateral side chains to increase stiffness, while rod spacing must separately be selected to support soft products through the coating and frying stages.

● Food washing and blanching systems — water, steam, and cleaning solutions drain freely through the belt at all points along the line. The fully open construction leaves no pooling zones and simplifies CIP wash-down between production batches.

● Drying tunnel conveyors — airflow reaches the product from directly below the belt surface for rapid, even moisture removal.

● Product grading and sorting installations — rod spacing acts as a natural size-grading gap; smaller items pass through while correctly sized products continue to convey. Common in fruit, vegetable, and seafood processing lines.

● Filtering installations — the consistent rod-pitch spacing enables precise mechanical separation of solids from liquids or smaller particles in industrial filtering processes.