There are applications in bread-making and bakeries that have to use the properties of felt belting. Felt is a fibrous material that holds the bakery dough pieces using a random fibre structure to prevent the dough sticking to the belt when transferred to the next part of the operation.
However, the felt is also very absorbent with emulsions of water, oils and fats used in the formulation of dough penetrating into the surface and preventing effective cleaning. The fibres used to make felt belts can often well up and cause potential contamination hazards.
As part of Ammeraal Beltech and Rydell’s commitment to improved conveyor belt hygiene, the new blue anti-microbial impregnated felt belt has been introduced to give all the properties of release while reducing the disadvantages of felt belts.
Key features and benefits of anti-microbial felt belts:
- Belt stays cleaner
- Reduced absorption
- Less contamination
- High fibre retention
- Fibres stay in the belt
- Less contamination risk and longer belt life
- Anti-microbial surface
- Food approved
- Inhibits bacteria growth
- Less hygiene risk and longer life
- Good release