Dough Sheeter Belt is a conveyor belt used in dough sheeters (dough sheets) that helps press dough into uniform thickness, ensuring a smooth and uniform texture for a variety of baked goods such as pizza crusts, pastries and flat breads.
feature
The Dough Sheeter Belt not only has the characteristics of high tensile strength, good bending, light, thin and tough, but also has good grease resistance, chemical resistance, cutting resistance, puncture resistance and wear resistance. Wipe, soft and tough, hygienic, easy to clean. This type of Dough Sheeter Belt fully conforms to the US FDA/udsa food hygiene standards, is wear-resistant, and resists physical aging. It is a durable conveying product.
Specification
|
Color |
white |
Figure |
flat |
|
Total thickness (mm) |
1.8 |
Construction |
cloth & ply |
|
Surface coating hardness (Shore A) |
60 |
Minimum drum diameter (mm) |
30 |
|
Force on 1% extension (N/mm) |
10.36 |
Lateral stability |
yes |
|
Production width (mm) |
customized |
Tensile strength (N/mm) |
≥160 |
|
Number of plies |
1 |
Low noise |
no |
|
Total weight (Kg/M2) |
2.0 |
Working temperature (℃) |
-10-+80 |
Detail shows
Application Areas
1. Baking Industry: Used for multi-layer folding and rolling of dough for making puff pastry, croissants, Danish pastries, and mille-feuille.
2. Pasta Industry: Used for pressing dough sheets for noodles, wonton wrappers, and dumpling wrappers.
3. Pizza Industry: Used for rolling dough balls into uniform pizza bases.
4. Biscuit and Pastry Industry: Used for large-scale production of biscuit dough sheets.
Maintenance and Care
1. Daily Cleaning: After use, promptly remove dough residue with a damp cloth or soft brush. Avoid using hard scrapers.
2. Regular Deep Cleaning: Rinse thoroughly with a mild, food-grade detergent.
3. Proper Storage: Spare belts should be stored flat or rolled up in a cool, dry place, avoiding pressure and bending.
4. Tension Check: Regularly check and adjust the conveyor belt tension to prevent it from being too tight (increasing wear) or too loose (causing slippage).
5. Joint Inspection: Regularly check the joints for tightness and signs of wear.
Selection Considerations
When selecting the right conveyor belt for your calender, consider the following factors:
1. Machine Compatibility: Width, length, thickness, and joint type (usually seamless or stainless steel snap-fit) must be a perfect match for your calender model.
2. Dough Characteristics: The moisture content, oil content, and viscosity of the dough are key factors in determining the surface treatment type.
3. Production Environment: Consider cleaning methods (washing, steam), production rhythm (continuous/intermittent), etc.
4. Compliance Certifications: Ensure the product has relevant food contact material certifications.
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