In modern industrial bakeries conveyor belts are an important part of automation, hygiene and quality assurance. They ensure a smooth and continuous material flow from the raw dough to the finished packaged product. PU and plastic belts, wool felt, teflon or silicone belts, which are specially adapted to the requirements of food processing, are mainly used. These belts are characterised by smooth, easy-to-clean surfaces that are hygienically safe and comply with current EU and FDA regulations. As dough residues or moisture do not accumulate, germ formation and cross-contamination are avoided.
Another advantage of these conveyor solutions is their adaptability to different production steps. ThermoDrive or friction-top belts, for example, are suitable for conveying dough, as they enable gentle and safe handling. In the proofing and cooling sections, on the other hand, DirectDrive or spiral belts are used, which impress with their compact design and even cooling distribution. Special tight transfer belts also ensure precise product guidance and minimise the risk of damage at sensitive transfer points, for example when conveying small baked goods such as bread rolls or biscuits.
In addition to hygiene, the focus is also on efficiency. Conveyor belts with carrier profiles enable precise portioning and reduce waste. Plastic belts have proven their worth in the baking tray sector in particular, as they reduce wear on trays and are also low-maintenance. Their robust design is resistant to heat and cleaning, which significantly reduces downtimes.
For industrial bakeries, the targeted use of modern conveyor belt technology means a clear competitive advantage. Processes can be organised more flexibly, downtimes are reduced and product quality remains consistently high. Investing in hygienic, durable and application-specific conveyor solutions is therefore an important step towards efficient, future-proof bakery production.
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