Flexible conveyor belt

modularspiralcurved

Overview
Conveyor belts for dough processing are engineered to support bakery and pastry production steps with targeted release behaviour, hygiene and mechanical resilience. Belts are selected according to dough type (sticky, sugary, fatty, moist) and process phase (forming, cutting, inclined conveying, packing).

Main belt types and product families

• Siegling Transilon – fabric-based, multi‑purpose belts for combined conveying and processing tasks.
• Siegling Fullsan – homogeneous polyurethane belts; hydrolysis-resistant and suitable for unpackaged food processes.
• Siegling Prolink – plastic modular belts with configurable pitch, surface pattern and permeability for curved and spiral conveyors.
• Frayfree types – optimized fabric and bonding to prevent lint and fraying at edges for high-hygiene environments.

Additional products & accessories

• Belt edge sealing (Smartseal) – prevents ingress of oil, grease, water and bacteria into fabric tension members.
• Belt scrapers – urethane scrapers for gentle, effective cleaning; available in multiple colours and metal-detectable (MD) versions.
• Hygienic belt marking – laser printing for positioning marks and symbols.
• Side walls & profiles – easy‑to‑clean containment for inclined/steep conveying.
• Cutting belts – incision-resistant belts for dough cutting and stamping operations.
• Elastic urethane belts – homogeneous elastic belts for packaging tasks with good troughability and dimensional stability.

Release & surface properties
Top-face coatings, low‑surface‑tension materials and surface patterning are used to optimise release for sticky, greasy or sugary doughs. Selection of coating and texture depends on product adhesion and process speed.

Hygiene & durability
Solutions prioritise hygienic materials and designs: hydrolysis‑resistant PU, edge treatments to avoid lint, sealed edges and homogenous constructions that simplify cleaning and reduce bacterial ingress.

Applications & process phases
Belts and accessories cover mixing, forming, cutting, inclined/spiral conveying, packing and checkweighing. Typical applications include biscuits & cookies, bread & rolls and pastry lines.

How we support selection
Selection guidance targets matching belt family and surface treatment to dough characteristics and process requirements: release, incline containment, cutting resistance, hygienic marking and cleanability.

Characteristics / technical specifications

• Material families: fabric-based (Transilon), homogeneous PU (Fullsan), plastic modular (Prolink), elastic urethane belts.
• Hygiene features: homogeneous construction, Frayfree edge options, Smartseal edge sealing, laser marking.
• Chemical & environmental resistance: hydrolysis-resistant PU, oil/grease/moisture resistance, detergent and UV‑C resistance depending on series.
• Mechanical properties: cut/ incision resistance, dimensional stability, troughability, modular strength.
• Cleaning & maintenance: designed for easy cleaning; compatible urethane scrapers available (incl. MD).
• Conveying configurations: options for profiles, side walls for inclined conveying, curved/spiral configurations (Prolink).