Open-structure conveying for cooling, drying, baking, heat treatment and continuous food processing — where air must pass through the belt and the product needs a flat, stable surface.
The flat strip is formed into openings across the belt width. An odd count keeps the structure symmetrical so the belt runs straight; the count is fixed on the drawing before quotation.
The number of openings across the width, rod pitch, rod diameter, flat strip thickness and height, overall width and the edge type. Photos of the edge with a ruler help confirm it.
Not if the inside of the strip is clean. Every strip is checked inside for scratches or tool marks before shipment; a scratched section is replaced.
If the corners of adjacent rows sit too far apart, small products can catch between them. The gap is kept small and even, and checked on the first article.
Washer welded, rod welded or clinched — matched to your old belt from a photo, not a verbal description. Chain-edge versions are built with the chain count and layout on the drawing.
SUS304, SUS316, SUS316L or mild steel. Stainless belts are pickled or electropolished; mild steel belts are oiled against rust. The choice follows your temperature and product.
Yes — lift plates, side guards and centre flights can be fitted, with size and spacing confirmed on the drawing.
Yes. SUS304 / SUS316 or plastic (nylon, UHMWPE, POM) sprockets are matched to the belt pitch and run with the belt before shipment.
They depend on the belt and the project, and are confirmed in writing in the quotation.
