The Biscuit Baking Belt is a stratified metal spiral belt with a light weight and a reduced thickness. Its design gives the belt low heat inertia, high strength and a good air circulation through the belt. This woven and stratified belt gives a super position of the wires and an open mesh. The edges are looped.
The Biscuit Baking Belt is created by forcing a duplex unilateral spiral woven mesh through a rolling process to achieve a completely flat, smooth surface and a reduced belt thickness, without compromising heat efficiency. The design creates a belt of low mass, high strength with good air circulation. The belt is friction-driven by means of a large diameter drum, commonly placed at the out feed of the tunnel oven.
Biscuit Baking Belt is made of specially selected Carbon Steel for a good and even baking result and are mostly used in production processes with temperatures of +200ºC to +275ºC. On request the belt can be made of stainless steel.
By providing a flat, uniform surface, Rolled Baking Band is suitable for conveying both soft and hard dough through baking processes whilst ensuring an even heat transfer across the whole belt width. Rolled Baking Bands may not be suitable for soft doughs with a high fat content where the dough will flow into the mesh in the baking process.
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