Modular Conveyor belt uni M-QNB C - for foods
This particular conveyor belt is suitable for the baking industry at the stage of Dough Handling. Mixing and Handling conveyor belt for bread manufacturing industry and bakery. This is where it all starts! Wet dough applications give the first shape to bakery products. The Uni M-QNB dough conveying belts, are ideally used for the bakery industry.
After the dough mixer, wet dough applications begin to determine size and shape to bakery products. We offer our extensive experience regarding conveyor belts for your needs in dough handling with dedicated solutions in moulding, dividing and lamination.
The dough handling modular conveyor belts for the baking industry of the type Uni N-QNB NS can convey bread dough with up to 60 degree incline. Dough conveying operates by compressing and spreading out the dough between two conveyors running at the same speed. After the dough has been compressed, it is conveyed into a horizontal conveyor, then to another horizontal conveyor and then dropped into a hopper.
The Uni M-QNB NS conveyor belts for the baking industry are non-stick and 4-6 times stronger than a PVC belt. They feature a locking in on the belt that allows for easy maintenance. Unlike PVC conveyor belts, the Uni M-QNB belts for the baking industry prevent slippage and maintain a steady and consistent drive without problems of stretching and compressing the dough unevenly.
Some of the main challenges this conveyor belt for the baking industry solves is that the Release of the dough can be difficult, as dough tends to adhere to the belt. Wet dough presents hygiene control problems and non suitable conveyor belts can slip and/or mistrack, particularly when product residue remains on belt surface
Our solution:
- Better release performance with non-stick material and non-stick surfaces
- Easy-to-clean and maintain belt surfaces
- Homogeneous elastic belt material and positive drive self-tracking system eliminates slippage and mistracking
Applications:
- Bakery applications including dough handling, general conveyance and packaging lines
- Meat applications including tray pack line and metal detectors
- Seafood applications including grading lins weighing lines
- Beverage applications including depalletizer, accumulation tables and acceleration lines
- Can manufacturing applications including depalletiser, accumulation tables and acceleration lines
| General specification | |
| Applications: |
|
| Pitch | 12.7 mm |
| Resistance to: | POM-C + High rigidity, hardness and strength, + High impact, cut and abrasion resistance, + Low coefficient of friction, + Good electrical and dielectric properties, + Low water absorption, + Good chemical resistance to oil and alkalines, PE + Excellent chemical resistance to acids and alkalines, + High impact resistance, even at low temperatures, - Low abrasion resistance, - Limited resistance to high temperatures PP + Excellent chemical resistance to acids and alkalines, + Good cost/performance ratio, + Rigidity, hardness and strength higher than polyethylene, - Rigidity, hardness and strength lower than polyamide, - High impacts at temperatures below 10 °C / 50 °F must be avoided |
| Type of the modular belt | Straight running belt |
| Pin Diameter | 5mm |
| Temperature resistance °С | -43° to +95° |
| Top cover | POM-SLF, PE, PP |
| Top cover finish | Flat, Surface opening: Closed |
| Approvals: | FOOD SUITABILITY: YES, according to EC 10/2011 as amended, FDA |
| Technical datasheet | Modular conveyor belt UNI M-QNB C |
Applications
- Dough Handling
- Bakery Production
- Food Processing
FAQ
What materials are used in the construction of the Uni M-QNB conveyor belt?
What is the range of applications for this conveyor belt?
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Modular Conveyor belt uni M-QNB C - for foods
- Brand: Italy
- Product Code: Conveyor belt uni M-QNB C – for dough handling
- Availability: On stock
Available Options
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