Shanghai Ouzhou EIB-Introduction of Bakery Conveyor Belt


Abstract

1. bakery products are classified according to the category of bakery products: bread, bagels, pastry, biscuits, cakes and desserts. 2. baking food on the conveyor belt requirements baking food production and processing on the conveyor belt requirements are extremely harsh. Conveyor belts need to meet food grade requirements, at the same time, they also need to have excellent high temperature resistance, oil resistance, transverse stability, softness in warp direction (through knife edge), surface coating materials that do not crack and fall off, burr-free performance, mildew resistance and antibacterial performance. At the same time, conveyor belts should have anti-sticking function: for example, dough conveyor belts should have anti-sticking property, dough cannot stick to the surface of conveyor belts, and has good vegetable oil resistance.

Classification of 1. bakery products

Classified by bakery product category: bread, bagels, pastry, biscuits, cakes, desserts.

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Conveyor belt requirements for 2. baked goods

The production and processing of baked goods are extremely demanding on conveyor belts. Conveyor belts need to meet food grade requirements, at the same time, they also need to have excellent high temperature resistance, oil resistance, transverse stability, softness in warp direction (through knife edge), surface coating materials that do not crack and fall off, burr-free performance, mildew resistance and antibacterial performance. At the same time, conveyor belts should have anti-sticking function: for example, dough conveyor belts should have anti-sticking property, dough cannot stick to the surface of conveyor belts, and has good vegetable oil resistance.

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Precautions for the use of 3. baked goods conveyor belt

Pay attention to adhesion--- The dough will stick.

Note the angle at which the belt is bent backwards--- The best backward bending angle of the belt depends on the belt model.

Prevent bacterial formation--- Use synthetic fiber clad belts on both sides of the belt.

Pay attention to belt tension--- As low as possible tension, the driving wheel is wrapped with anti-slip tape, increasing the pulling force, and the wrapping angle is as large as possible.

Pay attention to the high temperature--- The temperature of the belts before and after the baking furnace is very high. It is necessary to let these belts run for a period of time after shutting down until the belts cool down.

Pay attention to metal detection--- Never use belts with metallic properties.

Beware of belt contamination--- When pollution is found, it should be dealt with as soon as possible. The faster the treatment, the smaller the loss caused by pollution.

Belt stretch and shrink--- The cotton webbing will absorb moisture, and the tension should be released when the belt stops to prevent damage to the installation when the belt shrinks.

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Production Process of 4. Bakery Products and Corresponding Conveyor Belt recommend

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Key words:

Conveyor belt | V-belt | toothed belt (synchronous belt) | steel buckle | polyurethane round belt, V-belt | live belt

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