Hanover, October 12, 2021 – New Transilon conveyor belt developed for dough processing.
Forbo Movement Systems has developed a new conveyor and processing belt. The belt has already had a superb track record in the production of sticky rice products, but is also an excellent choice for dough processing too.
One example where E 3/1 X0/U2D BT-HACCP-FF-PS blue FDA has proved ideal is the forming, filling and portioning machinery belonging to a global OEM of automatic production lines for dough and confectionery products.
Unique, Efficient and Hygienic Conveyor Belt for Food Applications
The combination of the patented Broken Twill (BT) pattern on the underside and the special, dehesive urethane coating on the top face of the belt is a unique solution in terms of functionality and hygiene in food production.
The flat surface pattern, which is comparable with an impregnated fabric surface, ensures superb product grip (without any slippage) but good release properties at the same time. This is a very important characteristic, particularly in the case of sticky, adhesive products like dough. The fully closed surface, making it very easy to clean, is another impressive hygiene benefit.
The pre-shrunk Frayfree fabric tension member, as well as a dirt- and water-resistant underside impregnation, are further bonuses. Both aspects enhance hygiene and performance.
Results of field tests show that Forbo Movement Systems’ Broken Twill pattern has better product release characteristics than comparable products from the competition.
The new belt is suitable for all applications with direct and indirect contact to foodstuffs where outstanding product release and hygienic conveyor belts are required.
