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.
Positive Drive Belt on Snack Food Elevator
This conveyor now makes money rather than absorb it.
