Catalog
MyEsbelt
CPortal
ContactFlexible belts for knife edge applications
At esbelt® we develop specific conveyor belts for the bakery and biscuit industry, manufactured with materials suitable for direct contact with food, heat resistant, and easy to clean. They guarantee hygienic and efficient conveying in all phases of the process, from kneading to final packaging. They stand out for their resistance to oils, flexibility for knife edge applications, maximum hygiene, and a wide range to adapt to all processes.
Materials
TPU Standard Belts
- Colors: white, blue, and ochre.
- Excellent resistance to animal and vegetable oils and fats, no cracks, high level of hygiene.
- High abrasion resistance.
- Above-average working load but excellent flexibility (for knife edge applications).
- FDA food quality and EU Regulation 10/2011, both of the belt itself and its raw materials.
TPU Premium Belts
- Colors: white and blue.
- Matte-silk, homogeneous, non-porous, easy-to-clean cover.
- Top cover with low adhesion for better release of the conveyed product.
- Bacteriostatic formulation with long-lasting antimicrobial and antibiofilm effects (ISO 22196).
- High resistance to hydrolysis.
- Low absorption ´´wick resistant´´ fabrics to improve hygiene.
- Above-average working load but excellent flexibility (for knife edge applications) and energy savings.
- Dimensionally stable fabrics that maintain elasticity for a long period of time.
- FDA food quality and EU Regulation 10/2011, both of the belt itself and its raw materials.
Features
Properties
Regulation
Finishes
Matte
- Matte-silk, homogeneous, non-porous, easy-to-clean cover.
- Top cover with low adhesion for better release of the conveyed product.
Glossy
- Matte-silk, homogeneous, non-porous, easy-to-clean cover.
- Prevents accumulation of dirt and micro-organisms.
- Premium TPU belts in white, blue.
Processes
Laminating and dough conditioning
The most suitable belt for this process will depend on the degree of humidity and oil in the dough:
Series
- Salty doughs.
- Non-oily sweets.
Series
- Oily sweet doughs.
Die-cutting
Series
- Salty doughs.
- Non-oily sweets.
Cooling and packaging
Series
- The cooling of the biscuits is non-induced to avoid altering their properties.
- These are very long belts between 1.5 and 3 times the length of the oven.
- They have the stability, flexibility, and resistance to temperature, oils, and abrasion that are needed to ensure proper operation and duration.
Downloads
Brochure: Belts for the bakery and biscuits industry ()
Belts that are suitable for knife edge applications, resistant to animal and vegetable oils and fats. Easy-to-clean, FDA and EU10/2011 food grade compliant.
Brochure: TPU belts for the food sector ()
TPU belts for food industry: high resistance to fats, oils and cuts, FDA and EU food quality, antimicrobial and anti-hydrolysis options, maximum hygiene and durability.
Brochure: Antimicrobial belts ()
Antimicrobial conveyor belts for the food industry, superior hygiene, reduction of microbes and biofilm, regulatory compliance, guaranteeing safety and quality in food production processes.
Belt for rotary cutters ()
Belts for rotary cutters in biscuit making: high precision, resistance to cutting and abrasion, FDA and EU food quality, guaranteeing hygiene and performance in dough and baking processes.
Fabric-free TPU elastic belts ()
Fabric-free TPU elastic belts: maximum elasticity and easy installation. Ideal for food, logistics, and industrial applications.
