| Model: | - |
|---|---|
| Brand: | - |
| Origin: | Made In China |
| Category: | Industrial Supplies / Machinery / Convey Belt |
| Label: | Rolled Baking Band , Z Belts , Z 47 Belt |
| Price: |
US $100
/ pc
|
| Min. Order: | 1 pc |
| Last Online:16 Apr, 2024 |
Rolled Baking Band Belt, Z Belts For Baking Of Biscuits And Cookies
The Rolled Baking Band, also known as Z Belts, Z 47 Belt, is a specialized conveyor belt meticulously designed for the baking industry, specifically catering to the direct baking of biscuits and cookies. Its distinguishing feature is an exceptionally flat carrying surface, making it the ideal choice for precise baking applications.
The Rolled Baking Band offers impressive customization options, allowing for a belt width exceeding 1.55 meters and lengths that extend beyond 300 meters.
The Rolled Baking Band is capable of withstanding high temperatures. Baking zone temperatures can reach up to approximately 310°C.
Specification
| Material | Carbon steel; stainless steel |
| Wire Diameter | 1.0mm 1.2mm 1.3mm 1.4mm 1.5mm |
| Pitch | 6.3mm 7.0mm 8.2mm 8.5mm |
| Belt width | up to 2000mm. |
| Belt length | up to 300m. |
| Temperature range | up to 310°C |
| Application | Baking biscuits, cookies, crackers, ginger bread, etc. |
The Z belt’s creation involves a duplex unilateral spiral woven mesh subjected to a tightly controlled rolling process.
The Rolled Baking Band Belt undergoes a rolling process to achieve a flattened structure. This results in a flat, smooth surface, reduced thickness, low mass, high strength, and excellent air circulation. Friction-driven by a large-diameter drum, the design ensures seamless movement through the oven.
The Rolled Baking Band belt is friction-driven by a drum, emphasizing its mechanical simplicity and reliability in the context of cookie ovens. This friction-driven mechanism is commonly placed at the outfeed of the tunnel oven.
The design of the belt is such that it promotes excellent heat and gas circulation. This is crucial for ensuring uniform baking and maintaining the desired baking conditions throughout the belt’s surface
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