Flat Rolled Baking Belt also can be called z belts, it is designed specifically for cookie baking plants. The thickness of flat roller baking belt is thinner than normal conveyor belts used for baking. And the thinner conveyor belt means higher efficiency and allows heat, air, gas circulation and help to dry and bake quickly. In addition, the smooth surface of flat roller baking belt helps to keep the shape and design of cookies. This flat belt is often used for baking soft and hard dough, however, a soft dough that contains high amounts of fat is not appropriate.
High strength and stable structure.
Lightweight, reduced size and small belt thickness.
Corrosion and rust resistance.
Low heat inertia, excellent air circulation and heat distribution.
Extremely flat and uniform carrying surface.
Long service life and low maintenance.
Material：High quality carbon steel, stainless steel.
Wire gauge：16 gauge (1.5 mm), 17 gauge (1.38 mm), 18 gauge (1.2 mm) and 20 gauge (0.9 mm).
Thickness of belt：2.2–3.0 mm.
Belt width：Up to 1.8 m.
Edge type：Welded or bended.
Temperature range：Up to 275 °C.