In biscuit production, rotary moulder belts play a vital role in forming, shaping, and transferring dough. However, common issues like extraction delays, short belt life, or fraying can halt production. Our expert, Mr. Jian (健), Bakery Segment Manager, shares top tips on getting the most from your belts:
Extraction Challenges
Poor extraction often results from mismatched roller pressure, belt speed, or improper maintenance. Natural fiber belts (e.g., cotton) are standard, but options like linen or polyamide may offer better abrasion resistance or fat absorption depending on the dough mix.
Minimizing Belt Lifespan Issues:
Often attributed to overuse or improper tension, belt elongation can lead to misalignment. The simple fix? Loosen the belt tension after use to help the belt return to its original length and reduce tracking problems.
Preventing Fraying & Contamination
Edge wear is a leading cause of contamination. Strategies include blending cotton with polyamide fibers for stronger edges or equipping belts with reinforced selvedge to protect against scraper damage.
Need help with installation, troubleshooting, or retrofitting? Our technical team is ready to assist—just reach out for expert guidance.
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- +86 153 0668 3791
- export@bondspowertransmission.com
- Zhejiang Bonds Power Transmission Co. Ltd 32 Yangfan Square, Ningbo HiTech Zone, Zhejiang – P.R China
