High Performance Conveyor Belt for Dough Divider

To separate dough, we need a lot of fat which is required in dough divider section. And this will make the conveyor belt of a bakery has short belt lifetimes. A bakery often will struggle with this problem.

The oil can be invading the belt material via the edges, which caused fraying and delamination. In some mills, they may replace conveyor belts every six to twelve weeks, creating frequent costly application downtimes.

We proposed our new fat and Oil Resistant TPU conveyor belt. With frayless properties and a low risk of delamination, it is the right choice. Our conveyor belt lifetime can extend at least four times longer.

The bakery can save not only the costs of the belt material, but also can avoid downtimes for belt exchanges. If you choose our conveyor, you can reduce the signs of fraying or delamination.

The bakery customer benefited from:

• Reduced expensive down-times for its application.
• A belt lifetime that lasted at least four times longer.
• Cost savings on three belts and three interruptions of the application for belt exchange, in the first nine months alone.
• A new belt that was still running continuously after nine months.

If you have the problem of conveyor belt fraying and delamination, you can contact us.