Hot lines need a belt that keeps its shape at temperature and in oil or steam. Fryers use eye link, chain-driven or Z-type ladder belts; pizza ovens and light products often run on Z-type ladder belts; steam ovens and cooking tunnels use chain-driven belts; biscuit and bread ovens use biscuit or balanced weave belts.
Start from the heat source and the product: oil, steam or dry heat, light or heavy, wet or dry. The belt type follows; then pitch, edge, chain and drive are checked against your old belt or drawing.
Z-type ladder belts give a very open, light belt for products such as potato chips. Eye link and chain-driven belts carry heavier products and longer fryers.
Checked first: Oil temperature and product · Odd number of spaces (Z-type) · Material grade
One Z-type ladder belt per oven, cut to length. Wire, pitch and edge loop are matched to the original belt so it tracks and sits on the sprocket.
Checked first: Wire diameter and pitch · Edge loop size · Length per oven
Chain-driven belts carry the mesh on roller chains at both edges, with guide rollers where the oven needs them. SUS316 is used where steam, acids or cleaning chemicals call for it.
Checked first: Chain pitch and roller · Rod pitch and diameter · Guide rollers and edge
Biscuit belts give a flat, dense surface for dough; balanced weave belts suit bread, pastry and general baking. Flatness and edge are checked first.
Checked first: Flatness · Edge: welded or looped · Sprocket or friction drive
Heat, oil or steam
Operating temperature, oil or steam, and cleaning decide SUS304 or SUS316.
Pitch and wire
Pitch over ten pitches and wire diameter, measured on the original belt.
Spaces and edge (Z-type)
An odd number of spaces, the edge loop size, and crimped or not — as on the old belt.
Chain and rollers
Chain pitch, roller and plate size, guide rollers — a trial chain can be made first.
Length and joining
Length per oven or fryer, and how the belt is joined.
Material and tensile checks
Third-party material test report on request; tensile tests on a tensile testing machine where the project requires it.
Replacing a belt, or fitting out a new line?
Send photos with a tape in the picture, a drawing or an old belt section. An engineer tells you what fits and what is missing — usually within 8 hours.
Real projects
Each belt was copied from the customer's sample or original belt, drawn, checked and then built. Readings and photos are on each case page.
Libya · 2025
Z-type ladder belt for a potato chip frying line in Libya — copied from the original sample, drawn, trial-checked, then 50 m
Australia · 2025
Z-type ladder belts for pizza ovens in Australia — about 300 m in 10 m lengths, one length per oven
Australia · 2023
Chain-driven belt in 316 stainless steel for a steam oven tunnel in Australia — reverse-engineered from the customer's sample
Often a Z-type ladder belt for a very open, light belt; eye link or chain-driven belts where products are heavier or the fryer is longer. The old belt is the reference for a replacement.
With an odd number of spaces the belt tracks straight. The number of spaces, the edge loop and the crimped edge are confirmed from your photos before quoting.
Usually a chain-driven belt: the mesh is carried on roller chains at both edges. Chain pitch, rollers and rods are matched to your oven; SUS316 is used where steam and cleaning call for it.
Yes, from your sample or drawing. A trial chain can be made and checked first, then the belt is built to the confirmed readings.
A third-party material test report can be arranged on request, and tensile tests can be run on a tensile testing machine where the project requires it.
Usually within 8 hours. Lead time, payment and warranty are confirmed in writing in your quotation.
