New Peak PTFE and silicone-coated belts from Ammeraal Beltech can work through ovens or freezing chambers
Berkhamsted, Herts, U.K. – The new Peak PTFE and silicone-coated belts from Ammeraal Beltech are capable of conveying bakery industry and other food products through ovens at working temperatures up to +260˚C or via freezing chambers at cryogenic temperatures as low as -70˚C.
The Peak belt range is suited not only for use in traditional baking with flour-based products such as croissants and biscuits, but also for press-baking products, such as tortillas and pizza bases, as well as open-flame baking items, including pita and piadina breads.
The lower set-up costs and improved flavour-retention quality of cryogenic freezing over mechanical freezing have increased the demand for technology capable of performing efficiently at extremely low temperatures. Ammeraal Beltech says its Peak PTFE and silicone belts function well in the conditions of intense cold encountered in cryogenic freezing systems.
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