Volta Belts in Bread and Bun Bakery


Metropolitan Bread & Bun Bakery in the USA.


In-line pressure board Transfer conveyor.


This conveyor is a “Belt Killer” application because of the age of the equipment, directional changes, small pulleys and rolling nose bar.


  • The line consists of 9 belts on which ALL of their products, (30+ dough consistencies and shapes), travel across. The belts run 16-18 hours a day / 6 days a week. A breakdown during their production schedule has the potential of completely shutting the line down causing thousands of dollars of lost through-put.
  • The average belt life of a properly installed 2 Ply Mono-filament urethane impression top belt is 8 to 10 months.
  • Average Spiral Laced belt life is 4-6 weeks.

High maintenance costs

  • 2 ply Impression-top urethane belts average install time – 3 to 4 hours.
  • Spiral Laced spare belt is kept in stock just in case the endless belt tears unexpectedly.
  • Because of the aged equipment, pulleys and take-up rollers need to be adjusted weekly to track the belt.

Safety concerns

  • Fibers and plastic can contaminate the final product.
  • Operator adjusting the belt with hands and or by using improper tools.


Volta Homogenous Reinforced Flat Belt with ITO50 Textured Top & Endless Bias Splice.

Savings/Maintenance costs

  • Belt was installed on May 20th / 2020 (Still Running) and hasn’t required replacement or use of a spare. (Even though the Volta belt is 30% more in price, cost of ownership was reduced by 70% during this current time frame).
  • Maintenance spends far less time adjusting rollers weekly because the flexibility of the Butt weld LB material handles the reverse bends and nose bar more efficiently.
  • Collateral savings: ITO-50 Belt surface reduced the use of flour required to handle the various dough consistencies.

Safety Concerns

  • Since the belt tracks more effectively, edge fibers, when noticed, are easily removed with a Universal VAR heat iron.
  • Butt weld is performing better than a finger splice reducing the possibility of pieces of belt breaking off into the product.
  • Less operator involvement.

Client testimonials:

The belt has lasted two times as long as the standard belt without any additional installs, emergency use of the spare belt or regular maintenance adjustment attention.

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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!

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.

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.

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.

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

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