Cake Production

 

 

Requirements, challenges for the Cake production process

  • Powder adheres to the conveyor surface leading to dirt, causing product loss, disrupting production because of frequent maintenance time

  • Cutting strands of raw dough on belt surface leads to reduced life time of belt

  • Unstable product positioning

  • Continuous temperature transition at different stages

 

Product forming stage

  • Outstanding wear resistance, does not cause belt fraying during loading

  • Conveyor surface flat, smooth, closed without holes, thus helping to minimize contamination on the surface, easy to clean

  • Good chemical resistance thus increasing the life of the conveyor belt

 

 

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Application stage of cake cooling tunnel

  • Continuous product positioning and accurate product flow, uniform product positions

  • Easy product release, limiting product sticking on the conveyor

  • Good temperature resistance, from -40°C~ 100°C, good response to sudden temperature transition in each stage

  • Excellent conveyor belt surface, comparable to stainless steel conveyor belt surface in the food field

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View more link product: https://demo-mhp.thuythu.vn/en/product/food-grade-belts/

Link document: https://demo-mhp.thuythu.vn/en/document-mhp/

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