In the biscuit baking process, there are three main types of oven baking belts used for conveying dough pieces through the oven. Each type of belt has specific baking characteristics in terms of heat transfer and physical properties and therefore has a specific range of applications. They are Rolled Baking Band Conveyor Belt, Compound Balanced Weave Conveyor Belt, Oven Carbon Steel Conveyor Belt.
Rolled Baking Band Conveyor Belts, also known as "Z Belts," are created using a specialized process that involves forcing a duplex unilateral spiral woven mesh through a rolling process. This process results in a flat and smooth surface, reduced belt thickness, and improved heat efficiency, all of which are important for efficient baking operations.
The friction-driven design of the Rolled Baking Band Conveyor Belt using a large diameter drum provides additional benefits such as lightweight, low heat inertia, high strength, and good air circulation through the belt, which are essential in the baking industry to ensure even cooking and prevent food products from becoming stuck or burned.
Rolled Baking Band Conveyor Belts are incredibly versatile and widely used in the biscuit baking industry. They are particularly suitable for crackers, hard biscuits, and rotary-moulded products, as well as other types of biscuits, except for soft cookies with high fat content, where the dough may flow into the mesh holes. These conveyor belts feature wire mesh bands that allow convective air to pass through, heating the base of the dough pieces and ensuring even baking.
It's important to note that soft cookies with high fat content may not be suitable for Rolled Baking Band Conveyor Belts, as this may result in an inferior final product. In such cases, alternative conveyor belts or baking trays may be more appropriate.
Compound Balanced Weave Conveyor Belts, also known as cord weave conveyor belts, are constructed by interweaving series of left and right spirals to create a highly compact conveying surface. This distinctive weave pattern provides greater tightness compared to balanced or universal weave belts, making them an ideal choice for conveying small products and supporting top-heavy loads. In addition, the closely-woven structure of compound balanced weave conveyor belts makes them particularly suitable for baking and other applications that require a uniform, flat surface.
Compound Balanced Weave Conveyor Belts, featuring a distinctive "herringbone" weave pattern, offer a continuous and flat conveying surface that is tightly woven. These belts are relatively heavy and have a high heat mass, which allows them to conduct heat directly into the base of dough pieces. They are particularly popular in North America for baking soda crackers, but their versatility also makes them suitable for a wide range of biscuit types, with the exception of high-fat cookies. The pre-heated design of these conveyor belts further enhances their ability to efficiently transfer heat, resulting in a consistently baked product.
Oven Carbon Steel Conveyor Belt
Oven Carbon Steel Conveyor Belt refers to the conveyor belt on the production line of tunnel oven, which is one of the most core parts of tunnel oven. It is widely used in the production process of bakery products such as cookies, biscuits, cakes and desserts and so on.The steel belt has been used as the conveyor belt of the oven for more than half a century.
These conveyor belts are made from carbon steel, which is a durable and heat-resistant material that can withstand extreme temperatures. The steel is typically coated with a protective layer, such as a non-stick coating or a heat-resistant alloy, to prevent it from corroding or sticking to food products.
The oven carbon steel conveyor belt can be customized to meet specific application requirements, such as size, thickness, and shape. It can also be designed with various types of conveyor belt mechanisms, such as rollers, hinges, or cleats, to facilitate the movement of products through the oven or furnace.
These baking bands are made from thin (usually 1.2mm) carbon steel and are very suitable for soft doughs, which flow on the band when heated. They are used for all deposited cookies and cakes, such as layer cake which are baked directly on the oven band. Traditionally steel bands are also used for baking “Marie” biscuits.
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