Flat roller baking belts, also known as Z belts, are specially engineered for cookie and biscuit production lines. Designed with a thinner structure than conventional baking conveyor belts, they significantly improve thermal efficiency by enhancing heat, air, and gas circulation throughout the baking process.
The reduced thickness enables faster heat transfer, promoting quicker drying and uniform baking while increasing overall production efficiency. Additionally, the smooth and flat surface helps preserve the shape, texture, and intricate patterns of cookies during baking.
This belt is ideal for both soft and hard dough applications. However, soft dough formulations with high fat content are not recommended, as they may affect product release and belt performance.
Material：High quality carbon steel, stainless steel.
Wire gauge：16 gauge (1.5 mm), 17 gauge (1.38 mm), 18 gauge (1.2 mm) and 20 gauge (0.9 mm).
Thickness of belt：2.2–3.0 mm.
Belt width：Up to 1.8 m.
Edge type：Welded or bended.
Temperature range：Up to 275 °C.
Faster Heat Transfer
Thin belt design improves airflow and thermal circulation for efficient baking.
Uniform Baking Performance
Ensures consistent color, texture, and moisture control.
Shape Retention
Smooth conveying surface maintains cookie patterns and product integrity.
High Production Efficiency
Reduces baking time and increases line output.
Durable & Food-Grade Materials
Manufactured from high-quality stainless steel suitable for food processing environments.
Easy Cleaning & Maintenance
Open structure simplifies sanitation and routine maintenance.
Industrial cookie production lines
Biscuit manufacturing plants
Soft and hard dough baking systems
Commercial bakery tunnel ovens
Snack food processing facilities
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