BISCUIT BAKING BELTS - OVEN CONSTRUCTIONS

Z-Belts are driven by cylindrical shafts (diam. approx. 1 mtr). Toothed wheels/axles are not possible. Therefor it is mandatory to install the belt with a pre load. In normal use, the drive shaft, whether mechanical, hydraulic or pneumatic, will keep the belt inflated and thus also prevent slippage. Extension of the belt is caused by a difference in temperature, product load or fatigue. Because of the cylindrical axles, the belt must always be “steered”. This must be done by guided wheels just before and/or after the driving axle. The position of the belt in the oven should be monitored all the time. Sometimes the driving shaft itself is used as a steering roller. The actuator must be positioned in such a way that the loaded (loaded) part, usually the upper part, is pulled. A pushing drive should be avoided. The upper part of the belt is usually supported by profiles mounted in a frame below the belt. A commonly used material for these profiles is cast iron. The lower part of the belt can be supported by lower rollers. The belt will sag slightly between the rollers. In the oven, obstructions of the belt must be prevented. This means that the support must be sufficiently beveled. There should be no protruding parts or supports in the horizontal direction of the belt that could obstruct the belt. In order for the belt to run properly and thus to extend its life, it is important that the frame with the guide profiles is properly aligned. Also make sure there is sufficient support in width. And that drive  and reverse shaft are properly aligned with respect to the supporting frame and each other. These axes must be mounted perpendicular to the running direction of the belt.