EN

Belts for the Bakery industry

Belting solutions for: • Bread & bun processing • Biscuit production • Pastry processing



Within the food industry Ammeraal Beltech has been setting the standard for many years with its consistent product quality and market specific hygiene features. Quality and improved hygiene standards are magic phrases in the food processing and can only be guaranteed by using totally hygienic production processes, short cycles and fault free logistics. In all industries and especially the bakery industry we have the application knowhow and product range to be the perfect partner for original equipment manufacturers whilst providing a comprehensive network to meet end-user demand.

Contents Introduction 2 Typical process lines Bread & bun

3 – 4

Biscuit

5 – 6

Pastry

7 – 8

Our product portfolio Process and conveyor belts Modular belts

 9 – 10  11 – 12

More of our products

13

At your service

 14



Rely upon innovation, quality and our service

Ammeraal Beltech continues to prove its commitment to a combination of quality and innovation through the ongoing introduction of new materials, accessories and hygiene concepts for the food industry.

Process and conveyor belts are developed and produced in various locations throughout the world by the most modern techniques, based on expert knowledge and on thorough understanding of the application environment. Forming, moulding, proving, cutting – these are just some of many baking processes. These processes require very special belt characteristics. In the Ammeraal Beltech range we have many profiled belts and surface materials to meet all baking applications.

A wide range of belts with excellent resistance to oils and fats, superb release characteristics, increased flexibility and for use with high or low temperature, is available to meet even the most stringent international standards of hygiene, both for direct contact as well as for packed product conveying.

The product’s feature: • Excellent release properties • Suitable for knife edge transfers • High temperature possible • Meets FDA requirements

The unique and complete product portfolio of Ammeraal Beltech, includes also Modular belts, Endless woven belts, seamless coated Engineered and Timing belts, and provides the best technical and efficient belting solution for biscuit, bread & bun, and pastry processing.



Typical process line for Bread & Bun

Specific belt requirements for: Pre-processing: • Handling of very sticky and wet dough • Good release and high grip for moulding • Oil and fat resistant • Resistant to shrinkage and to belt edge fray • Easy to clean • Resistant against pollution

Cooling, finishing and packaging: • High thermal conductivity • High or low temperature resistant • Resistant to cutting • Metal detector suitable

E D B

C

A

mixing

oven I

A Dough divider When mixing is complete dough is divided into equal pieces

E Moulder Pieces of dough are shaped and moulded by shaping belts running at different speed

I Depanner Bread is removed from the pans to support the cooling process

B Check weigher The weight of each piece of dough is very important to ensure that the finished product complies with regulations

F Panner Dough pieces are placed in a tin

J (Spiral) cooling system Cooling is done under controlled conditions to ensure correct temperature, humidity and time in (spiral) cooling tunnels

C Conical rounder This kneads and shapes each piece of dough to maintain product consistency D Pre-prover Dough pieces are allowed to recover in a linear or spiral conveyor, the first or intermediate proving stage

G Final prover Dough rises in strictly controlled temperature and humidity conditions H Oven infeed belt Dough is transported to the oven where steel belts are running

K Cutter Bread is sliced if needed, wrapped and transported to the final packaging area or freezer L Metal detector This is used to ensure that no foreign bodies have contaminated the product



oven

H G F

distribution

L K J

J

Other applications not shown: • Spreader • Seeder • Lid handling • Freezer • Tray handling • Packaging machine



Typical process line for Biscuit

Specific belt requirements for: Pre-processing • Handling of dry and oily dough • A combination of adhesion and release properties for consistent running • Highly oil and fat resistant • Resistant to shrinkage and to belt edge fray • Resistant to cutting • Suitable for knife edges

Cooling and secondary processing • High thermal conductivity • High temperature resistant • Easy to clean • Flexible belt construction for curves

Finishing and packaging • Metal detector suitable • High grip • High running speed • Accumulation possible

oven F

mixing E

D C B A

mixing

A Dough feeder When mixing is complete dough is either fed into the laminator or directly into the rotary moulder B Laminator Produces a continuous sheet or cut sheets of dough with gauge rollers C Gauge rolls The layered dough is processed through gauge rolls before the rotary cutter D Rotary cutter Creates the final biscuit shapes by a cutter roller

E Scrap return Dough is taken away and returned to the hopper for re-use F Cooling system Biscuits are cooled on long belts or in (spiral) tunnels. Open area Modular belts are used for faster cooling G Enrober Applies jam or chocolate on the biscuits. This needs to be very accurate. Another cooling system follows the enrober

H Rotary moulder Alternative way of biscuit production by means of a moulding drum shaping the biscuit. Biscuits are extracted from the drum by belt suction



G

finishing, packaging, and distribution

oven

oven

H

Other applications not shown: • (auto) stacker • freezer • packaging machine



Typical process line for Pastry

Specific belt requirements for: Pre-processing • Handling of very sticky and fat dough • Resistant to cutting and forming • Very good oil and fat resistant • Resistant to shrinkage and to belt edge fray • Suitable for knife edges

Cooling and finishing • High thermal conductivity • High or low temperature resistant • Flexible belt construction for curves • Metal detector suitable

Packaging • High grip • High running speed • Accumulation possible

D

C B A

mixing

A Dough sheeter, curling device, and cross roller When pre-mixing is complete the dough is rolled out to an endless sheet before it runs through the curling device and cross roller B Gauge roller Through gauging of dough the laminator guarantees a specific thickness C Folding station The pastry dough is folded in a zigzag pattern for a second folding stage and final sheeting

D Make-up line

• Circular cutters cut the dough in any • •

required width A variety of fillings is applied with depositors and the pastry is folded and curled Guillotines with cutting knifes are cutting the pastry before going to the oven



oven

second folding, lamination, and resting tunnel

Other applications not shown: • Resting tunnel to restore the balance between fat and dough layers before final sheeting • Croissant line with cutters, depositor and final moulders • Pizza line with cutters and automati- cally topping



Hygienic Process and Conveyor belts for handling of bakery goods

Fabric based plied belting Ammeraal Beltech supplies belting for every facet of the baking process from dough feed right up to packaging.

Besides a standard range of process and conveyor belts Ammeraal Beltech is also able to provide belts for specific bakery processes like:

Designed to handle even the most difficult dough handling applications, our coatings are engineered for machine dry, wet, and oily doughs, and employ fabrics with dimensional stability and flexibility for the best possible performance.

• • • •

Depanner belts with suction cup retainer system Cooling belts with excellent heat transfer properties Bagel forming machine belts Spliceable rotary moulder belts

Fast becoming the food industry standard, Ropanyl PU belting is hard-wearing, fat resistant, non-toxic, has high dimensional stability and is easy to install. For wet processing of foodstuff, Nonex PVC coated belting gives excellent service across a wide variety of applications.

Overview Belt type

Main features

Customer benefits

Fabric belts Cotton/polyester surfaces

• Excellent non-stick properties • Very good release of dough • Different combinations of yarn material possible • Long belt life • Good abrasion resistance • Reduced cleaning time • Impregnation possible

Nonex belts PVC coated

• Good resistance to oils and fats • Easy to clean non-migrating surface • A wide range of profiles available

• Cost efficient solution • Less downtime of your production line

Ropanyl belts PU coated

• Very good resistance to oils and fats • Cut and impact resistant • High temperature resistance • Longitudinally flexible belt construction • Non-fray and non-shrink constructions available

• Good release properties • Small pulley diameters • Reduced risk of product contamination • Lower running costs • Less downtime of your production line

Peflex belts PE coated

• Excellent wear and impact resistance • Good oil and fat resistance • Suitable for higher temperatures • Cold resistant

• Less polution due to excellent release • Less cleaning costs • Good belt performance

Nitrile belts Rubber coated

• Excellent wear and impact resistance • Good oil and fat resistance • Suitable for higher temperatures

• Cost effective in dough applications • Less downtime of your production line

Silam belts Silicone coated

• Excellent resistance to oils and fat • High friction top cover • High temperature resistance

• Solution for dough applications

Note:

Fabric, Nonex, Ropanyl, Peflex, Nitrile, and Silam are trade names of Ammeraal Beltech. The same coating materials can also be



applied on our Endless woven fabric belts

10

Hygiene concepts To make sure your production is able to meet the demand of freshness quality we offer our special hygiene concepts for the swift and convenient processing of the foodstuff: • Amseal edge protection • AntiMicrobial concept • Range of Blue belts • KleenEdge belt construction • Hygienic Footless flights

Belt fabrication Ammeraal Beltech belts can be made endless by means of various splicing methods. Semi-finished products are customized to exact requirements by using computer aided design techniques at local sites. This means that new and innovative solutions can be developed quickly and cost-effectively. Our high-frequency welded hygienic Footless flight can be fed over smaller drum diameters and cleaned thoroughly, very easily and quickly.

Belts with AntiMicrobial additives to assist in reducing the number of microbes as food contact surfaces.

Our Amseal belt protection completely seals the belt edges on all sides with thermoplastic strip to protect against external influences and circumstances.

Belts can be fitted with accessories such as carriers, ropes and corrugated sidewalls, made endless and finally engineered with holes and grooves. Accessories are applied for tracking the belt, and to increase or ensure the conveying capacity.

The colouring of the Blue belts makes it much easier to identify product contamination and impurities can be spotted much faster.

Our curve belts ensure a smooth transport of products.

A special KleenEdge construction is designed in such a way that the high strength reinforcement fabric is held securely in a tough non-cracking thermoplastic polyurethane sandwich. The KleenEdge constructions stop fibre pullout contamination and stop belt shrinkage. Our superior design limits bacteria penetration and compliance with HACCP and your food safety standard takes place as a matter of course.

Belt are executed with a variety of cover surfaces to achieve lower friction, good release properties or to make the belt suitable for inclined conveying.

11

Modular belts for efficient handling of dough and finished products

Modular belting Ammeraal Beltech sets new standards in bakery industry with modular belting technology. The unique belt design maintains the highest hygiene standards. The All-in-One series of modular belts is the perfect solution for combining straight and inclined belts in one smooth continuous operating conveyor.

Where positioning is important a modular belt with positive drive is the best solution

Modular belts are offering outstanding advantages: • Easy to clean surface and sprockets • No tracking problems due to positive drive • Easy repair and easy replacement resulting in low maintenance costs • Different food grade materials with easy release properties available in many colours e.g. food blue • Various open area belts for efficient cooling and easy cleaning • Accessories such as dividers, side plates, and high friction inserts are available

Our Modular belts in Acetal material with smooth hard surfaces can be used for accumulation and pushing off sideways

In case of panhandling we offer heat resistant Modular belts with very low noise level compared to flat top steel belts

Overview Belt type

Main properties

Benefits / application indication

SM60500 1/2” Straight belt

• Flush top / 30% open area • 50% contact area • suitable for 20 mm nose bar

• excellent release characteristics • smooth performance

TT60500 1/2” Straight belt

• Solid top non stick A18-profile • contact area