Habasit has now launched a new and improved TPU food belt line: premium TPU food belts with enhanced properties that support longer belt life, higher production efficiency and improved food safety.

Laboratory and field tests
The new range of polyether-based TPU food belts has been extensively tested in the laboratory and in practice in demanding baking applications, from fresh pastry and bread dough transport to cracker production, pizza production and oven loading and unloading.

According to the manufacturer, the new belts offer four new properties that are particularly advantageous in the baking industry:

Increased temperature resistance: The belts work continuously and smoothly at temperatures of up to 110 degrees Celsius. In the bakery sector in particular, this means a longer belt life cycle with a lower risk of damage to belt joints. Higher temperature resistance also reduces the risk of delamination and therefore improves food safety. Habasit's experience with applications both before and after the oven, where high temperatures and humidity are present, has shown excellent results in terms of belt life.

Improved hydrolysis resistance: Improved hydrolysis resistance is achieved with a special TPU material. This leads to higher moisture resistance, optimized belt service life and improved food hygiene.

Reduced fraying of the belt edges: A combination of spun fibers and special knitted fabrics in the belt construction limits the risk of tearing long fibers out of the belt coating, significantly improving belt life and food safety. This combination is also suitable for knife edges and allows the belt to be used for narrow transfers.

Improved reverse side impregnation: A new impregnation formula for the reverse or running side of the belts ensures very low water and oil penetration, which improves processing hygiene and prevents microbacterial influences on the running side. In addition, the combination of improved impregnation with an innovative fabric protects against the ingress of dust and thus reduces the risk of belt shrinkage, an effect that can occur in bakeries.

In order to meet as many of the food belting requirements of the baking industry as possible, Habasit has also developed a range of profiles and other auxiliary materials with appropriate chemical resistance that can be attached to belt tops and backs using high-frequency welding and hot-air tools.

Habasit will be presenting its solutions at Iba in Munich from September 15 to 20. as