Belts for baking ovens, wire belts for metallurgy, quenching and annealing.
Description
This belt is made of densely wound wire of a round section spiral. The alternating left and right spirals are joined by perpendicular transverse wires. Standard edging of this belt is either by loops, bending the transverse wires inwards the belt or by welding. The type of edging usually depends upon the diameter of the transverse wires: loops or bending for thinner wires, welding for thicker ones. Upon the client’s request, the belt is equipped by side plates or chain.
Characteristics
direct run of the belt
suitable for transportation of small products due to high density of the belt
long working life
serrated transverse wires prevent shifting of the spiral wires along the transverse wire
in case of the loop edging it is possible to flatten the ends of transverse wires (S)
not suitable for transportation of products that leave residues on the belt, which may lead to clogging and decreasing its function
Application
Mainly as a belt for baking ovens, as a washing belt for fruits and vegetables, as a cooling belt in the confectionery and chocolate industry, as a conveyor belt in the chemical industry, as a cooling belt for rubber and plastic products, as a conveyor belt for hot castings, as a belt for quenching and tempering furnaces etc.
This type of belt is most commonly used for:
packing
baking
washing
drying
frying
cooling
continuous transportation
sintering (caking)
brazing
quenching
tempering
annealing
Specification
Transverse wire pitch: 8.00 - 50.80 mm
Spiral wire pitch: not stated (approximately 1.5 of the spiral wire diameter)
Transverse wire diameter: 1.50 - 8.00 mm
Spiral wire diameter: 0.80 - 5.00 mm
Standard materials: common black steel, stainless steel, stainless steel for high temperatures
