Centre drives are most common on horizontal conveyors. This style is used where a processor looks for advantages such as saved distance between conveyors, dual direction, and tight transfer.
This involves positioning the motor beneath the conveyor with the tensioner located on the same axle beneath the conveyor. This design is also critical where small diameter rollers are located at both ends of the conveyor. The rollers may not be large enough to motorize and may even be static ‘nose bars’ used extensively in bakeries. The motor in these cases must be on a third axle.
With Volta Positive Drive belts, a center drive allows for bi-directional use without jumping when the conveyor belt changes direction. A center drive adds at least 3 additional pulleys to a belt conveyor design. There is additional belt travel and extra bending around pulleys including back-flexing. This extra wear and tear on the belt material is a main cause of joint failure with plied belts. Volta’s long-lasting welded joints save multiple belt changeovers and Volta’s homogeneous belting material handles the strain of flexing around the additional pulleys saving on belt maintenance and multiple changeovers.
When you are looking for the ideal solution to help you increase your production rate, simplify the process, slash costs and comply with regulations, it’s time for SuperDrive™!
A Positive Drive belt that solves the key mechanical problems of classic flat belts, namely, slipping and off-tracking, SuperDrive™ helps lower running costs for reduced cost of ownership, requires less hot water, provides less chemical exposure, and reduces cleaning time.
As a result, you have more time and money for production. Perfect!
Dough pump conveyors are used to process raw dough in large-scale production bakeries.
These conveyors elevate dough at a sharp incline and commonly use plied belts with bottom guides. Due to uneven loads, bakery belts often suffer from off-tracking, and slippage, which can cause fraying, tearing and the need for belt tension, leading to belt failure. A retrofit to
SuperDrive™ solves all of that, making raw dough production… as easy as pie.
Bakery lines often incorporate small pulley diameters and static ‘knife edge’ nose bars. When selecting the right belt for your business, make sure to measure the diameter/radius and, to note the wrapping angle.
Our bakery conveyor belts are specifically tailored for biscuit and pizza base cutting lines, helping make dough production simple and efficient.
Our TPE bakery conveyor belts are highly resistant to cuts and abrasion.
They are also easily repaired in the event of mechanical damage, making them robust, cost-effective, and literally, the best thing since sliced bread.
