Deep trough Capabilities

The producer of frozen bakery croissants utilizes a deep trough conveyor to avoid using welded side wall. A SuperDrive™ LT belt was used to provide extreme pliability. The flexibility of the belt enabled the deep troughing required to move the product centralized and hygienically. It also reduced the length of the transition zone needed to fold the belt in and out of the trough at either end of the conveyor. The intake end is traditionally the vulnerable area in terms of product loss.

Stay updated by subscribing to our newsletter.

Sign up to our Newsletters

Stay updated by subscribing to our newsletter.

Sign up to our Newsletters

See similar content

© All Rights Reserved to Volta Belting Technology
Privacy policy
Terms of use
Volta General Terms and Conditions

SuperDrive™ (SD)

When you are looking for the ideal solution to help you increase your production rate, simplify the process, slash costs and comply with regulations, it’s time for SuperDrive™!

A Positive Drive belt that solves the key mechanical problems of classic flat belts, namely, slipping and off-tracking, SuperDrive™ helps lower running costs for reduced cost of ownership, requires less hot water, provides less chemical exposure, and reduces cleaning time.

As a result, you have more time and money for production. Perfect!

Get Your E-Book

Dough Pump Conveyors

Dough pump conveyors are used to process raw dough in large-scale production bakeries.

These conveyors elevate dough at a sharp incline and commonly use plied belts with bottom guides. Due to uneven loads, bakery belts often suffer from off-tracking, and slippage, which can cause fraying, tearing and the need for belt tension, leading to belt failure. A retrofit to
SuperDrive™ solves all of that, making raw dough production… as easy as pie.

Get Your E-Book

Narrow Transfers

Bakery lines often incorporate small pulley diameters and static ‘knife edge’ nose bars. When selecting the right belt for your business, make sure to measure the diameter/radius and, to note the wrapping angle.

Our bakery conveyor belts are specifically tailored for biscuit and pizza base cutting lines, helping make dough production simple and efficient.

Get Your E-Book

Cutting Lines

Our TPE bakery conveyor belts are highly resistant to cuts and abrasion.

They are also easily repaired in the event of mechanical damage, making them robust, cost-effective, and literally, the best thing since sliced bread.

Get Your E-Book
Maximum Production

Complete the form for your FREE brochure on how to boost your construction business with Volta’s VaR Profile Belts.

Skip to content