Bakeries

Volta Embossed Bottom Aramid Cord Reinforced Belts with Texture Top is the perfect solution.

The belt has lasted two times as long as the standard belt without any additional installs.

Cutting and docking processes have always been trouble spots where belt wear and tear is high.

The producer of frozen bakery croissants utilizes a deep trough conveyor to avoid using welded side wall.

One of the world’s largest producers of cookies used conventional plied and canvas belts for decades. They were required to change them every two to three months because the splice failed on the finger joints from following a belt path that included nine pulleys.