nd silicone-coated belts from Ammeraal Beltech feature excellent release properties, and are capable of conveying bakery industry and other food products through ovens at working temperatures up to +260⁰C or via freezing chambers at cryogenic temperatures as low as -70⁰C.High heat resistance
The Peak belt range is suited not only for use in traditional baking with flour-based products such as croissants and biscuits, but also for press-baking products, such as tortillas and pizza bases, as well as open-flame baking items, including pita and piadina breads.
Sub-zero capabilities
The lower set-up costs and improved flavour-retention quality of cryogenic freezing over mechanical freezing have increased the demand for technology capable of performing efficiently at extremely low temperatures. Ammeraal Beltech Peak PTFE and silicone belts function exceptionally well in the conditions of intense cold encountered in cryogenic freezing systems.
‘One-stop belt shop’
With the addition of this versatile new product range, Ammeraal Beltech further expands its long-time reputation as a ‘one-stop belt shop’ for food processing and packaging, as in other processing industries.
