Bakeries News

Cracker & Bagel
Volta Belts in Crackers & Bagels Production
The maintenance manager says: “Although a Volta belt is more expensive than the plied belt, at the end it turns out cheaper - because the cheap turned out to be expensive for us!”
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Volta Belts in Biscuits Sheeter Line
Volta Belts in Biscuits Sheeter Line
Volta Embossed Bottom Aramid Cord Reinforced Belts with Texture Top is the perfect solution.
Volta Belts in Bread and Bun Bakery
Volta Belts in Bread and Bun Bakery
The belt has lasted two times as long as the standard belt without any additional installs.
Case-study
Cutting and docking on belts
Cutting and docking on belts
Cutting and docking processes have always been trouble spots where belt wear and tear is high.
Case-study
Deep trough Capabilities
Deep trough Capabilities
The producer of frozen bakery croissants utilizes a deep trough conveyor to avoid using welded side wall.
Case-study
Biscuit/Cookie production
Biscuit/Cookie production
One of the world’s largest producers of cookies used conventional plied and canvas belts for decades. They were required to change them every two to three months because the splice failed on the finger joints from following a belt path that included nine pulleys.

Inscríbase en nuestros boletines.

Inscríbase en nuestros boletines

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