We use cookies to enable user account features. By continuing to use the site, you accept these necessary cookies. We request your consent to load trackers that help us improve this website. Please see our Privacy Policy for more details.
As a former product manager and now consultant for tunnel oven belts I would be interested to ask for your experience in changing the principal type of belt used in your tunnel oven and for what reason.
Did you change from solid steel belt to mesh belt or (multiple spiral) CB5-belt to Z-belt (rolled baking oven belt)? Or was it vice versa?
Or are there intention and thoughts to do something like this?
Looking forward to your comments and replies.
Thanks
Peter Otten
Ammeraal Beltech Premium Plus+ belts reduce contamination risks, boost efficiency, and meet stringent regulatory standards — a critical advantage in t...
GoodMills Innovation launches newly developed protein blend: easy to process, sensory advantages and free of off-notes
Starting this December, Biscuit People is excited to launch a new consultant initiative to connect you with top industry experts
On 19 November, Fi Europe 2024 celebrated F&B innovators in Frankfurt, awarding 9 winners for driving industry advancements and Startup Challenge succ...
Protect your bakery with Ammeraal Beltech XMD technology—proactive contamination detection for food safety, quality, and brand trust.
The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.