A dense, flat metal belt woven from small spirals joined by connecting rods. It gives even support to biscuits, crackers and other baked products through the oven and on continuous food lines.
Biscuits sit directly on the mesh. A belt that is not flat supports the product unevenly through the oven. The surface is checked flat before shipment; the flatness tolerance and how it is checked are confirmed for your project.
Both are made. Edge names differ between suppliers (clenched, looped), so the finished edge geometry is confirmed from photos of your old belt or your drawing.
Measure spiral pitch and rod pitch over several repeats and say in which direction you measured. Give the wire diameter and say which wire it is — spiral or rod — plus the overall width and thickness. A close-up photo with a tape in it helps.
Carbon steel, SUS304 or SUS316. The grade is chosen by baking temperature, product and cleaning, and the temperature limit is confirmed per project.
Reference widths are 300–1400 mm (11.81–55.12 in); belt length is custom. Overall width is measured at several points before shipment.
A model code alone is not enough — codes differ between suppliers. The structure is confirmed against your sample, photos or drawing before quoting.
Drive and support — drums, guides and any project-specific sprockets — are confirmed against your oven layout before quoting.
Product size, baking conditions and temperature, belt width and length, photos or a sample of the old belt, pitch measurements, edge type, material and the drive and support layout.
They depend on the belt and the project, and are confirmed in writing in the quotation.
