‎ ‎‎ ‎‎ ‎‎ ‎‎ ‎‎ ‎‎ ‎Bakery – Volta Belting


Bakeries require some of the most specialized conveying systems in food processing. Volta Belting materials resist the oils and fats used in dough mixtures. They outperform conventional belts in cutting and docking operations used in pizza and biscuit production. Specially developed top-surface textures reduce the overall contact area between the belt and dough for improved product release.