Confectionery

Good release properties, suitability for knife edges and chemical resistance. Forbo Siegling conveyor belts in the most varied of functions in the confectionery industry include all these properties and many more.

Special patterns on the conveyor belt surface of the cooling belts mean individual impressions on the bottom of the product, after covering it with chocolate, are possible. Product-friendly transfer from one part of the conveyor to another via knife edges guarantees that the product reaches the packaging sector undamaged. Because of their high level of lateral stiffness and they lie very flat the products remain in their correct position even in long, wide belts.

Matt and low friction surfaces minimise the product sticking. In extreme cases silicone coated belts provide an alternative permitted by legal regulations on food. Siegling Prolink modular belts also complement the conveyor belt range e.g. with belts with 20 % porosity.

Type key Siegling Transilon