Vacuum conveyor belt 3DD2SL

coatedfabricfor the packaging industry

Antistatic No Troughed No Power turns No Joining method Anker A36 Applications Biscuit/Cookie pre-oven applications, Dough rework belt Industries Baked snacks, Biscuit and Crackers, Bread, Pastry Features Easy release, Flexibility in all directions, Knife-edge (nosebar) suitable, Oil and fat resistant Commercial Status Released As food contact materials, fabrics offer very good release properties. This is provided either inherently through the suction effect of cotton, wool, polyamide, or other fibers, or by impregnation, since skim-coated fabrics offer one of the lowest coefficients of friction for accumulation and pushing off of goods. Habasit’s range of fabric surface belts for food applications is used in areas extending from bakery to packaging, with both one- and two-ply designs. Bare fabric belts have unimpregnated food contact surfaces. Impregnated belts allow excellent accumulation and release. Solid woven belts feature interwoven fabrics, which support bakery applications in particular, as well as other industry needs, based on their high capacity to absorb moisture and to allow airflow. Nonwoven belts feature fleece material on their surface, using either natural or man-made fibers. They combine moisture absorption with ease of release, which is highly beneficial for dough handling.