Rydell releases plastic modular belts for the baking industry

Rydell is the exclusive supplier of a comprehensive range of Uni chains
plastic modular belting and chains.

Uni chains has developed new belts for the bakery industry. Rydell can
supply the new Uni chains UniFlex L-OSB and OSB plastic modular belts for the bakery

UniFlex L-OSB 65% open modular

Product cooling is critical in the bakery industry as insufficiently
cooled bread or product sweating can lead to early spoilage. Spirals are
commonly used to cool and freeze baked goods in a compact space, often with
controlled temperature and humidity. With greater pressure on bakeries to
increase output, reduce energy costs and improve product consistency, the
spiral belt can play an important role in the entire process.

To support bakeries in improving their cooling processes, Uni chains has
developed the 2′” pitch UniFlex L-OSB belt for cooling and transport of larger
baked goods such as loaves and buns. With an incredible 65% open area fully
extended and as much as 54% open even when the inside edge is completely
collapsed, it ensures the best airflow and consistent cooling across the belt.

The carefully designed links have only 12% contact area with the baked
product, preventing moisture build-up on the bottom of the product. With the
largest open area available and the lowest contact area bakeries can benefit
from more efficient cooling or the possibility of shorter spirals.

Key advantages of UniFlex L-OSB open modular belts include more
efficient cooling with highest airflow in the market; less sweating on base of
product due to only 12% contact area; lighter belt for lower energy costs and
more economical spiral design; stronger belt for higher loads and product
throughput; and shorter or smaller conveyors possible.

UniFlex OSB 60% open modular

Uni chains has designed their 1″ pitch UniFlex
OSB belt in response to the needs of bakers for more homogenous cooling. It
offers 60% open area fully extended and 41% collapsed, ensuring excellent
cooling wherever the product is placed on the spiral. At only 14% contact area,
excellent airflow is ensured reducing sweating on the base of the product. This
means higher quality baked goods as well as more efficient cooling leading to a
win-win situation.

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