Industrial bakery and pastry lines expose conveyor belts to airborne flour, vegetable greasing oils, sticky doughs and residual oven heat. The belt must be easy to clean, resistant to dough oils and certified for food contact.
At NFP Industrial we select Kunming Conveyor Belt Co., Ltd. belts for each phase of the bakery line: from the mixer to the final packaging.
Recommended belts for bakery
PVC with AO (anti-oil) feature
For areas where the dough comes into contact with vegetable oils: greasing machines, dividers and moulders. The AO treatment prevents oil from penetrating the textile carcass, extending belt service life and facilitating cleaning.
- •AO/FDA models for areas of direct food contact
- •Embossed or diamond (DT) surface for better grip on inclined pieces
- •Available in white (FDA) and blue (detectable)
PU for high-hygiene areas
For fine pastry, patisserie and ready-to-eat product lines where hygiene standards are maximum. The non-porous PU surface resists flour and sugar build-up and withstands cleaning cycles without degrading.
- •FDA as standard across the entire KMB TPU range
- •HT models up to +110 °C for areas near tunnel ovens
- •Minimum pulley diameter from 3 mm for compact lines
Key specifications for bakery
| Requirement | KMB Solution |
|---|---|
| Resistance to vegetable oils | AO (anti oil) feature |
| Food contact | FDA, EU 10/2011 |
| High temperature (oven area) | PU HT up to +110 °C |
| Resistance to airborne flour | Smooth or DT surface, easy to clean |
| Foreign body detection | Blue (sky blue) detectable belts |