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
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This infographic is used as a general indicative example only.
Actual factory and process configurations could vary, but our industry experts know them all.
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.
Main challenges
- 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
Solutions
- 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
Perhaps the most delicate stage in the baking process, proofing is necessary for all leavened breads. Any dough stretching or vibration during this stage will damage both the appearance and the quality of the breads.
Main challenges
- 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
Solutions
- 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
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.
Main challenges
- 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
Solutions
- 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
Ammeraal Beltech is familiar with all the challenges related to removing bread of different shapes and weights from baking trays.
Main challenges
- 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
Solutions
- 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
Bread must be allowed to cool and the right amount of moisture must evaporate from the bread before the loaves are ready for slicing and packaging. Good air circulation during this period is critical.
Main challenges
- 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
Solutions
- 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
The last stage of production involves slicing, bagging, sealing and conveying the finished product to the end of the production line. This is also where the final inspection, including metal detection and weighing, takes place.
Main challenges
- 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
Solutions
- 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