Baking Belt - www.alexwiremesh.com

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Compound Balance Conveyor Belt

Applications

• (1) Baking belt is SS304 oven conveyor for bread lines at 180-260°C.


• (2) It moves bread at 1-8 m/min speed.


• (3) It carries biscuit loads of 20-50 kg/m².


• (4) It transfers cakes into cooling zones.


• (5) It passes pastry through ovens.


• (6) It spaces pizza at 200-300 mm.


• (7) It runs 24h production lines.


• (8) This wire mesh belt keeps flow stable.

Bakery Wire Belt

Specifications

Item	Details
Material	SS304 SS316 SS314
Wire Diameter	1.2 mm
Pitch	13.6 mm
Spiral Pitch	5 mm
Width	1200 mm
Customizable	Yes

Bakery Transport Belt

Heat Performance

• (1) Baking belt works at 260°C heat.


• (2) It handles 25-240°C changes.


• (3) It keeps shape under heat.


• (4) It avoids deformation.


• (5) It fits 6-10 m ovens.


• (6) It limits oxidation.


• (7) It lasts 12-18 months.


• (8) This wire belt runs smoothly.

Food Transport Belt

Line Efficiency

• (1) Baking belt supports bakery lines.


• (2) It runs 0.5-8 m/min speed.


• (3) It keeps ±2 mm spacing.


• (4) It reduces stops below 2%.


• (5) It handles 2000 units/hour.


• (6) It links oven zones.


• (7) It stabilizes flow.


• (8) This wire mesh conveyor belt supports nonstop work.

Conveyor Belting

Structure & Hygiene

• (1) Baking belt is SS304 mesh.


• (2) It uses 0.8-1.2 mm wire.


• (3) It allows 60% airflow.


• (4) It cleans in 10 min.


• (5) It resists humidity.


• (6) It avoids buildup.


• (7) It meets food use.


• (8) This stainless steel conveyor belt supports direct contact.