Fabric Surface Belts

As a food contact material, fabric offers good release properties. These are provided either naturally (the suction effect of e.g. cotton, wool, polyamide, or other fibers) or by impregnation (skim-coated fabrics offer one of the lowest coefficients of friction for accumulation and pushing of goods).

Habasit’s wide range of fabric surface belts for food applications extends from bakery to packaging, with both one- or two-ply designs.

Bare fabric belts
Unimpregnated surfaces with a woven top and usually two plies of fabric, laminated.
Data sheets

Impregnated belts
TPU impregnation top and bottom allows excellent accumulation and release on one- and two-ply carcasses.
Data sheets

Solid woven belts
Interwoven fabrics support bakery applications in particular, as well as other industry needs, based on their high capacity to absorb moisture.
Data sheets

Nonwoven belts
Fleece material on the surface, either using natural or man-made fibers; combines moisture absorption with ease of release, which is highly beneficial for dough handling.
Data sheets