Ammeraal Beltech’s Peak belts are the smart solution for a wide variety of baking processes.
High-Temperature Bakery Ovens
Flour-based products such as pastries and biscuits can be conveyed safely and efficiently through ovens at temperatures up to +260 C
Excellent release properties mean that baked goods are transferred easily and undamaged, reducing mess and waste and boosting hygiene.
Peak belts are great for press-baking processes for products such as tortillas, pizza bases and flatbreads
Peak belts can also be used on open-flame lines for the production of ethnic breads such as pita and piadina.
Ammeraal Beltech’s Peak range of belts are ideal for use in cryogenic freezing, a food processing technology that is rapidly gaining popularity thanks to lower set-up costs and improved food quality when compared to mechanical food freezing.
‚Ä¢ Excellent release properties, even for sticky foods, such as flour-based doughs, and for sugar-coated or sugar-based products, e.g: doughnuts or chocolate
‚Ä¢ Very low friction
‚Ä¢ Working temperatures: – Heat resistant up to 260 C, Cold resistant down to -70 C
‚Ä¢ Chemically inert – even at extreme temperatures or when in contact due to open mesh design
‚Ä¢ Easy cleaning due to non-stick PTFE coating
‚Ä¢ EC 1935/2004 and FDA food-grade compliant