For producing baked durables of all kinds of hard and soft biscuits in particular, rolled baking oven belts are preferred to be used instead of solid steel belts or heavy weight multiple spiral belts, if the dough does not require a completely impervious belt. Compared with other wire mesh belts, rolled baking oven belts have several advantages of being thinner and leighter in weight plus they have an even and smooth surface.
So the baked goods rest on a flat surface with less risk of breakage and packing is facilitated, since the bottom side of the product is smooth.
Compared with solid steel or multiple spiral belts our rolled baking oven belts allow gases in the product to escape also downward during the baking process, so that no unwanted bubbles will appear at the reverse side of the product. Moreover, the bottom side shows an appealing characteristic pattern.
This excellent air permeability for our belts ensures perfect heat circulation, more economic heat management of the oven and baking processes can often be made faster.
Since 2013 rolled baking oven belts with their typical welded edges can be produced in width of up to 1800 mm. So in many tunnel ovens, where for reasons of width multiple spiral belts or other types of belts had to be used, it is now possible to change to the more economic Steinhaus rolled baking oven belt.
Our belts are approved by neutral surveillance companies for the use in the food industry.

Regularity of Spirals

At any point over the entire belt length the same number of spirals with a very regular mesh structure.

• The advantage: Easy and quick installation with direct connecting of the belt ends without any need for adapter segments.

• Your benefit: Low idle time of the oven for maintenance without production.

Angularity and Straightness of Spirals

The rows of meshes have a “near perfect” rectangularity and straightness in relation to the belt edges.

• The advantage: Excellent and reliable straight running characteristics of the belt, also for very long and wide belts.

• Your benefit: Less tracking necessity for the belt. Long operational lifetime, since the risk of damages to the belt edges is extremely reduced.

Straightness of Edges

Exact straightness of belt edges, without notches along the belts. Width tolerance of max +/- 8 mm (average +/- 5 mm).

• The advantage: No width correcting notches along the edges, which improves belt’s straight running characteristics.

• Your benefit: Improved productivity since the whole belt width can be used for your baking product.

Welded Edges

Same belt thickness over the total width; i.e. belt edges are not thicker than the belt mesh.

• The advantage: No damage risk for the belt when decoiling or at the discharging blade.

• Your benefit: Avoiding broken biscuits, belt damages and repairs.

Problems in daily operation caused by soiled baking oven belts such as detracted air circulation in the oven, increased costs for heat management, reduced flexibility and operational lifetime of the belt – all these adverse effects will be counteracted successfully by the CLEANBELT ® system in combination with the existing oven’s brushes.

Advantages

• The system works continuously and mechanically nearly maintenance free (only regular cleaning by compressed air or jet water)

• Additional manual cleaning of the baking oven belt is either no more necessary or reduced to a minimum at much greater intervals

• Improved oven’s heat management at reduced costs

• Considerably reduced energy consumption for heating

• Longer operational life time, since no more belt changes because of dirt

• Suitable for several belt life time cycles

• Easy installation since no electric components involved

• Investment pays off in a short time

Mode of Operation

The CLEANBELT ® cylinder consists of individually mounted sprocket discs combined with intermediate distance rings, which are tuned to the individual mesh structure of each belt. So they work themselves exactly into the mesh opening. The sprocket discs can break up the (cake of) dirt, stuck to the belt’s surface and/or in the belt meshes. So that the existing brush system, following the CLEANBELT ®, can finally remove it.
The whole system is (nearly) maintenance free and is cleaned, if necessary, by compressed air or jet water. The system is self-driven since the sprocket discs of the CLEANBELT ® cylinder follow the row of meshes of the running belt.
No electrical installation is necessary.
For each free running and unguided belt there are certain movements in the belt’s tracking. Consequently they appear, although to a lesser degree, also with our rolled baking oven belts. To equal these running variations the CLEANBELT ® system is freely supported on a stand-alone frame structure and can follow independently the belts (slight) movements to left and right.
Our experiences from the field have shown that for many brush systems in operation there is a big potential for improvement, too. Gladly we could offer some assistance in this respect in order to achieve in combination with CLEANBELT ® the best possible cleaning result for your belt.

Build-in Situation

The arrangement of the CLEANBELT ® system together with existing brushes is to be done as per the sketch shown on the right.

Between CLEANBELT ® and brushes there must be no rollers for support or whatsoever. Otherwise the broken dirt layer would be pressed back into the meshes of the baking oven belt. For an optimum cleaning result there should be first a (self running) coarse brush from above and then a fine brush from below (motorized to run in counter direction).