In the Bakery Industry, you’re looking for production consistency, quality, shelf lifetime, waste reduction and, of course, Food Safety! What’s more, you need this day in and day out, every production shift, because downtime is costly and disruptive.
Our Food Grade certified belts deliver consistently reliable performance and are designed to cut down on waste and eliminate any risk of contamination.
“SAFE & CLEAN Bakery Belts for all your applications. Helping you bake it better!”
Giuseppe Allais
Global Industry Segment Manager Food
Explore as opções pelo menu suspenso ou clique nos marcadores.
Este infográfico apresenta apenas um exemplo geral de referência.
As configurações reais das fábricas e dos processos podem variar, mas nossos especialistas conhecem as diferentes possibilidades.
This is where it all starts! After the dough mixer, wet dough applications begin to determine size and shape to bakery products. We offer our extensive experience for your needs in dough handling with dedicated solutions in moulding, dividing and lamination.
Principais desafios
- Release can be difficult, as dough tends to adhere to the belt
- Wet dough presents hygiene control problems
- Belts can slip and/or mistrack, particularly when product residue remains on belt surface
Soluções
- Better release performance with non-stick material and non-stick surfaces
- Easy-to-clean and maintain belt surfaces
- Homogeneous elastic belt material and positive drive self-tracking system eliminates slippage and mistracking
Talvez a etapa mais delicada do processo de panificação, a fermentação é necessária para todos os pães fermentados. Qualquer estiramento ou vibração da massa durante esta fase prejudicar&aac
Principais desafios
- Product stability can be difficult to maintain
- Product exposure to temperature and humidity levels must be controlled with precision
- Sticky dough can present cleaning and tracking problems, and can shorten belt lifetime
- Demanding operating environment can shorten belt lifetime, too
Soluções
- Positive drive belts for precise belt speed and smooth movement, even on multi-floor proofers
- Homogeneous belts and belts with sealed edges for easy cleaning
- Non-stick belt material for easy release without residue build-up
- High lateral belt stability and strong core elements for longer belt lifetime
Devido à eficácia de sua capacidade de alto volume combinada com dimensões compactas, os equipamentos espirais são a opção preferida para grandes panificadoras industriais.
Principais desafios
- Product stability can be difficult to maintain
- Product exposure to temperature and humidity levels must be controlled with precision
- Limited space can lead to problems in operational performance
Soluções
- Wide range of high-performance belt designs ideal for conveying anything from delicate dough or heavy trays
- Open-surface belt design for low product-to-surface contact
- A belt with a high collapsing factor
- 2 options: Friction Drive and Superior Direct Drive System with seamless smooth engagement
Bringing the dough to the oven to be baked and taking the bread away once it has been baked is a job for smooth-running belts that can handle the heat. Our range of solutions, developed from our long industry experience, include belts designed for direct contact with your dough as well as those made for conveying very heavy hot trays.
Principais desafios
- Sticky dough adheres to belt surfaces
- Extreme operating conditions, including wear and tear from conveying heavy trays, can lead to short lifetimes for belts and chains
- Black metal specks and metal oxidation can contaminate the product
- Replacing belts and chains for this application can be time-consuming
Soluções
- Non-stick belt materials for consistent release action
- Heat-resistant belt materials for long-lasting optimal performance
- Heavy-duty wear-resistant plastic and steel chains for conveying trays
- Quick and easy on-site splicing for Synthetic Belts, spiral lace fasteners for plastic Food Grade Belts, or truly Endless Woven Belts to avoid splice failure
A Ammeraal Beltech está familiarizada com todos os desafios relacionados com a remoção de pão de diferentes formatos e pesos das bandejas.
Principais desafios
- During both lift-out and deposit, products can damage
- Reliable performance at the high speeds this application requires is difficult to maintain
- There is a risk of product pollution from broken suction cups
- Factors such as a large amount of crumbs and oil complicate operational efficiency
Soluções
- Individually tailored solutions for optimal performance and product protection
- A wide range of Food Grade metal-detectable suction cups and retainer rings
- Heavy-duty Food Grade belts that are resistant to both oil and abrasion
O pão deve esfriar e a quantidade certa de umidade deve evaporar antes que os pães estejam prontos para serem fatiados e embalados. Uma boa circulação de ar nessa etapa é crítica.
Principais desafios
- Open belt surfaces can retain crumbs, reducing air flow; inadequate air flow can lead to condensation, mould formation and spoilage
- Wire mesh belts can fragment and contribute contaminants to the product
- Quality consistency requires controlled and uniform cooling
Soluções
- Belt design that permits little or no crumb retention
- High open-area belt surface and low product-to-surface contact ratio for optimal air circulation and cooling
- Plastic material for longer lifetime with less maintenance
- 2 options: Friction Drive and Superior Direct Drive System with seamless smooth engagement
A última etapa da produção envolve fatiar, ensacar, selar e transportar o produto acabado até o final da linha de produção. É aqui também que ocorre a inspeção final, incluindo detec&
Principais desafios
- Reliable belt grip is needed to prevent unwanted product movement on the belt
- Belt materials, including splices, must not set off metal detection systems
- Packaging catch can lead to bag tears, compromising Food Safety
- Downtime for belt installation or maintenance can disrupt work flow
Soluções
- High-grip Food Grade belt material for secure conveying
- ZipLink® technology for quick and easy metal-free on-site splicing
- Metal-detectable Modular Belts to prevent contamination
Recommended Products
Os produtos recomendados representam apenas parte do nosso amplo portfólio, o mais completo do setor. Nossos especialistas podem ajudar você a encontrar a correia certa. Preencha o formulário ou acesse a página de contato.
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| SBRY578121 |
Ropanyl EM 12/2 00+02 light blue M2 AS FG AM
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| SBRO572170 |
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| SBRY577952 |
Ropanyl EM 6/2 00+A21 white AS FG
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| SBRY550001 |
Dectyl EM 6/2 00+03 azul escuro M1 AS FG MD
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| SBRO577670 |
Ropanol ESM 5/2 00+00 (PU) light blue AS FG AM NF
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| uni-ntb-c |
uni NTB C
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| uni-m-qnb-ns |
uni M-QNB NS
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| SFPU000180 |
Soliflex PRO TPU/30 light blue FG Duplex
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Product Downloads
Pesquise e baixe fichas técnicas por código do produto e variante.
| Código do Artigo | Descrição | Baixar | |
|---|---|---|---|
| bakeries-en |
Bakeries
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Folheto do setor | |
| Spiral Belts-en |
Spiral Belts
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Folheto do produto | |
| Dough Sheeter |
Dough Sheeter
|
Folheto do produto | |
| Testimonial Soliflex PRO – Nestlé-en |
Testimonial Soliflex PRO – Nestlé
|
Testimonial | |
| Product Info Sheet uni SNB M2 50 bakery |
Product Info Sheet uni SNB M2 50 bakery
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Product Sheet | |
| UltraScraper EN |
UltraScraper
|
Folheto do produto | |
| Flexible Nonex-en |
Flexible Nonex
|
Folheto do produto | |
| Products Uni Ul94 EN |
Products Uni Ul94 EN
|
Folheto do produto |