FEATURE


convincing many to look instead at lifetime cost,” said Krister Lundgren, global product manager. “Furthermore, the huge rise in


popularity of American-style cookies – which use real butter and can therefore only be baked on a solid belt – has also helped drive increased interest in steel belts. The thermal properties of a steel


belt – whether solid or perforated – make it ideally suited to an application where temperatures can reach as high as 400C; excellent heat transfer and thermal conductivity ensure good baking performance and consistent product quality, while the belt itself remains stable. “Equally important is the ability to


maintain the highest standards of hygiene and this is another area where steel belts score highly,” added Lundgren. Another Netherlands-based company,


Tromp Bakery Equipment, has the ability to engineer complete process lines for a wide selection of bakery products has given the manufacturer a high level of capability which can be applied to solve specific conveying and handling issues. Robert Done, UK sales manager, said; “A


typical solution was designed for a plant bakery in the UK as a system to hold a single dough sheet for a resting period


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systems can be designed to match the space and layout constraints of each individual bakery. “Space is often at a premium,


particularly in an operating environment. Resting conveyor systems, which can hold dough for up to an hour between processes, often necessitate imaginative design concepts.” Multiparts, the department of


another Dutch company, Kaak, is responsible for developing and selling standard conveyors and belts, has added a new generation conveyor belt to the delivery programme. “The Multi-Way and Multi-Curve


whilst transferring from a laminator to a make-up line. “The system included incline and


transfer conveyors to raise and lower the dough sheet above an existing production line, as well four conveyors to provide the necessary resting period – some 20 minutes. “A special Tromp feature is a 45 degree


cord conveyor to change the direction of the dough sheet by 90 degrees, whilst ensuring even transfer between conveyors without a ‘rippling’ effect on the dough sheet, which can compromise final product quality. The sheet covers the full width of the conveyor. “Tromp expertise ensures that conveyor


belts have already proven their worth in the industry for many years. The new addition to this belt family is the Multi-X,” said Ans van Huët, sales and engineering. “A belt with a number of characteristic


traits that will bring positive contributions to the conveying solutions we can offer. “Like the other belts it has a low surface


roughness, has an open structure, is designed to comply with all the latest regulations of the CE and is made of FDA approved material. The pitch of 25mm ensures smaller conveyor transfers, its stronger and runs more silent than its older family members. “All in all a very promising addition that will open up new possibilities.” n


European Baker Magazine - Digital Digest • www.worldbakers.com 11


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