Why rolled baking oven belts are made of carbon steel instead of stainless steel?

Choosing the appropriate material for rolled baking oven belts is crucial for ensuring efficient operation, durability, and consistent product quality.

Rolled baking oven belts are often made of carbon steel instead of stainless steel due to several practical and economic reasons. Here are the main factors that contribute to this choice:

Heat Conductivity

Carbon steel: has excellent heat conductivity, which allows for faster and more even heat transfer to the products being baked. This is crucial in tunnel ovens, where consistent temperature and even baking are essential for product quality.

Stainless steel: has lower thermal conductivity compared to carbon steel. While it is more resistant to corrosion, it doesn’t transfer heat as efficiently, which can lead to uneven baking or longer baking times.

Strength and Durability at High Temperatures

Carbon steel: maintains its strength and structural integrity at high temperatures better than some grades of stainless steel. Tunnel ovens operate at very high temperatures, often between 400-600°F (200-315°C) or even higher, depending on the product. Carbon steel can withstand these temperatures without significant warping or deformation.

Stainless steel: can also withstand high temperatures, but certain grades may become brittle or lose their strength over time when exposed to continuous high heat.

Surface Characteristics

Carbon steel: belts develop a naturally non-stick surface after repeated use. The slight oxidation and seasoning that occur on the carbon steel surface during the baking process can actually benefit certain types of baked goods, preventing sticking without the need for additional coatings or treatments.

Stainless steel： on the other hand, does not develop this same non-stick surface and may require additional coatings or finishes to achieve similar results, which could add to the cost and maintenance requirements.

Flexibility and Fatigue Resistance

Carbon steel: belts are often more flexible and fatigue-resistant than stainless steel belts, making them suitable for continuous motion in tunnel ovens. They can withstand the repeated stress and strain of moving through the oven without cracking or breaking.

Stainless steel: can be less flexible, depending on the alloy, and may suffer from metal fatigue over time, particularly in continuous use environments.

Corrosion Resistance Requirements

Carbon steel: is sufficient for tunnel ovens where corrosion resistance is not a primary concern. The high temperatures inside the oven typically reduce the risk of corrosion because moisture is minimized, and the oven environment is often controlled to prevent rust.

Stainless steel: is more resistant to corrosion, but this is less critical inside a tunnel oven where the focus is on heat resistance and mechanical durability. The added cost of stainless steel's corrosion resistance may not be justified if the environment does not necessitate it.

Maintenance and Longevity

Carbon steel: belts are easier to maintain and repair, which can extend the life of the belt and reduce the overall cost of ownership. They can be easily repaired by welding or patching, which is an important consideration in an industrial setting where downtime can be costly.

Stainless steel: belts can be more challenging to repair, and any repair work often requires specialized equipment or expertise.

Rolled baking oven belts are made of carbon steel primarily due to their excellent heat conductivity, strength at high temperatures, cost-effectiveness, and suitability for the specific requirements of high-volume baking operations. While stainless steel offers advantages in terms of corrosion resistance, its higher cost and lower heat conductivity make carbon steel a more practical choice for the demanding conditions of tunnel ovens.