Bakeries require some of the most specialized conveying systems in food processing. Volta Belting materials resist the oils and fats used in dough mixtures.
They outperform conventional belts in cutting and docking operations used in pizza and biscuit production. Specially developed top-surface textures reduce the overall contact area between the belt and dough for improved product release.
Check out Volta Food belts in Action
The Volta belts for the Bakery industry are food grade which are made of a homogeneous thermoplastic elastomer (TPE), which provides an excellent contact surface bakery foods.
The bands may be installed on site, in order to save precious time that may be used for production, and to reduce pollution of the environment to a minimum.
Benefits
- No modules, connections, hinges or gaps in which bacteria colonize and of which fragments may loosen, which then enter the food chain.
- No seams or layers, fraying or can peel off, no replacement of studs and guides as with film strips.
- Quick and easy to spot clean
- Reduced cleaning costs (labor, water, chemicals, sewage treatment) and downtime
- Reduced food loss
- Over time, consistent hygiene levels
- Lower bacterial contamination, cleaner product, lower investment costs for the fulfillment of standards, durability of the product, suitable for HACCP
- Easy to weld or repair on site
