Flat
Siegling Fullsan Series
Fullsan Flat
Power transmission of the Siegling Fullsan Flat belts by friction via a smooth drive drum. The belts’ undersides have no teeth/rows of teeth and are therefore flat.
Flat (FLT)
The non-reinforced version of the Fullsan Flat belts excels in terms of superb hygiene and easy-to-make splices (heated butt splices – see splicing. They stand apart because they track superbly, are consistently elastic and therefore easy to tension. Their exceptional lateral stiffness means they can also be used for inclined conveying on S-type conveyors.
Flat Pro (FLT+)
The Pro version (FLT+) comes with embedded, lengthways aramid cords. The cords increase the tensile force, minimizing belt elongation in the process. As a result, the belts are ideal for long conveyors and heavy loads.
The high k1% value and low elongation at fitting is another benefit of the reinforced FLT series. The high k1% value enables much heavier loads on the belts, compared with the non-reinforced versions commonly available on the market, and guarantees a high level of dimensional stability.
Benefits of Fullsan Flat (reinforced and non-reinforced)
Flexible, robust, and durable: To give the material its excellent hygiene and mechanical characteristics, the belts are manufactured with first-class raw materials to high standards.
Compliant and safe: All Fullsan products meet the current FDA and EU regulations.
Easy to clean: Fullsan is particularly easy to clean due to its closed, smooth surfaces and hydrolysis-resistant polyurethane. Short intervals between cleans, UV-C disinfection, and mechanical belt cleaning processes won’t harm the belt.
Customized fabrication: To prepare it perfectly for the application concerned, profiles and sidewalls can be added to Fullsan. Matte and shiny belt surfaces offer the required release properties.
Flexible, Robust, and Durable
+ compliant and safe
+ easy to clean
+ customized fabrication
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= Exceptionally hygienic and economical to operate
Applications
Fullsan Flat and Flat Pro are designed to cope with a broad range of temperatures from -10°C/14°F to +70°C/158°F for all steps in the process:
- Meat and poultry
- Fish
- Dairy products
- Dough-based products
