We understand the bakery industry. Food safety, consistency, quality shelf lifetime and waste reduction are all critical factors. We know the importance of keeping your business running 24/7 and how costly and disruptive downtime can be.
That’s why we’ve developed the best belts for your industry, to minimize maintenance and maximize hygiene.
A. Silicone belt (28PUSI1.5): Silicone coated; working temp. from 70°C to 100°C ; low friction/non-stick
B. Felt belt (12MZ3) &Cotton belt (22MD2): Excellent non-stick properties; non-shrink; reliable splice for extended lifetime
| Belt code | Top cover | Bottom cover | Working temperature ℃ | No. of plies | Belt thickness mm | Weight kg/m2 | Working load at 1% elongation N/mm | Minimum pulley diameter mm | Max roll width mm | Notes | Belt code | |||||
| Material | Color | Thickness mm | Pattern | Hardness oshA | Color | Pattern | ||||||||||
| 22MD2 | Cotton | White | / | / | / | White | Cotton | -10/+80 | 2 | 2 | 2.2 | ≥8 | 40 | 3000 | 22MD2 | |
| 12MZ3 | Felt | White | 2 | / | / | Transparent | PU skim PU | -10/+90 | 1 | 3 | 1.7 | ≥4.5 | 30 | 2000 | 12MZ3 | |
| 28PUSI1.5 | Silicone | Blue | 0.3 | Glossy | 45 | / | / | -10/+100 | 2 | 1.5 | 1.7 | ≥10 | 60 | 3000 | 28PUSI1.5 | |
| | |
Constant striving for perfection is our company’s core value. We will always preserve this value and respond to challenges actively in the global belt industry.