Rydell Beltech supplies the Ammeraal Beltech Peak Belting Range for the Food Industry

Baking

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.

Press baking

Peak belts are great for press-baking processes for products such as tortillas, pizza bases and flatbreads

Open-Flame Baking

Peak belts can also be used on open-flame lines for the production of ethnic breads such as pita and piadina.

Cryogenic Freezing

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.

Key Benefits

‚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 

• Easy cleaning due to non-stick PTFE coating
• EC 1935/2004 and FDA food-grade compliant