Trough conveyors are commonly used on transfer lines, small parts handling, and food processing. They share most of the design characteristics of two-axle conveyors but with the additional raised edges to contain the product on the belt. This feature requires belts to be flexible and to maintain their shape over the pulleys and on the return. They are often used on incline conveyors to hygienically contain the product.
Troughing is one of the best solutions for containing bulk product, especially for powder or product in granular form. Troughing causes products to accumulate closer to the center of the belt. While this is contrary to the even distribution of the product over the belt surface, it gives better tracking balance to the belt and eliminates the need for containment side walling, preventing spillage or product loss. The depth of the trough can be shallow or deep but the angle at which the belt sides can trough successfully is determined by mechanical factors that include belt thickness, flexibility and width.
Volta belting material can aid in avoiding many of the pitfalls of belt failure thus saving downtime and maintenance costs. They also create a hygienic and cleanable working environment for food processing conveyors. Volta’s long-lasting welded splices can save multiple belt changeovers and Volta’s homogeneous belting material resists the strain of flexing in and out of the troughing form.
Volta SuperDrive™ and Mini SuperDrive™ are especially suited to troughing conveyors and guidelines to designing them are available in our technical manuals.
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.
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!
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.
