How to Choose the Right PU Conveyor Belt for Bread Production Line

In the bread production process, conveyor belts may seem ordinary, but they have a direct impact on product quality and production efficiency. Choosing the wrong conveyor belt can lead to bread sticking, surface damage, and even affect food safety. So, how do you choose the right PU conveyor belt for a bread production line? PU conveyor belts come in many types and sizes, and when choosing them, you should consider the production sequence. Different processes have different material requirements.

1. Food Safety Standards

Bread is a food that comes into direct contact with the PU conveyor belt, so food safety standards are the primary consideration when choosing a conveyor belt. Ensure the PU belt complies with FDA or EU food-contact standards. Avoid harmful substances such as plasticisers and heavy metals to ensure bread safety. Therefore, food safety is one of the most important standards when choosing a PU conveyor belt for a bread production line.

2. PU Conveyor Belt Temperature Resistance

Bread production lines usually include mixing, shaping, fermentation, baking, and cooling stages. Each stage has a different temperature, so the PU belt's temperature resistance must match each stage's.

Normal-temperature conveying: For stages such as fermentation or cooling, a standard PU belt is sufficient (temperature resistance: approximately 0~80℃).

High-temperature conveying: For stages such as baking, a high-temperature resistant PU belt is required, generally with a temperature resistance of 120~150℃, and some special belts can withstand up to 180℃.

SCplus can customise PU conveyor belts with varying temperature resistance, providing the right solutions for different stages of the bread production line.

3. PU Conveyor Belt Surface Properties

Bread is prone to sticking, so the surface treatment of the conveyor belt is crucial:

Smooth surface: Prevents dough from sticking and facilitates cleaning.

Moderate friction coefficient: Ensures stable conveying without scratching the bread surface.

Non-stick coating: Some PU belts have a food-grade non-stick coating, suitable for soft bread or high-sugar bread.

4. Belt Core Material and Structure

The durability of a PU conveyor belt depends not only on the surface but also on the belt core structure.

Single-layer PU: Sufficient for lightweight bread conveying.

PU + fabric/mesh composite layer: Enhances tensile strength and is suitable for long conveyor lines or heavy bread. Thickness Selection: Lightweight bread typically uses 1-2 mm-thick belts, while heavier bread products may require 3-5 mm-thick belts.

5. Easy Cleaning and Maintenance

Bread production requires strict hygiene, making the selection of a wear-resistant and cleaning agent-resistant PU belt very important.

It withstands high-pressure water washing and mild disinfectants and is not prone to cracking or delamination.

Light-coloured or white PU belts make it easy to spot residual flour or dough crumbs, enabling timely cleaning.

6. Color

White and transparent PU conveyor belts are commonly used in the food industry. This allows for easy observation of the bread's movement during production, enabling timely detection of problems such as falling or sticking. This is especially important for automated bread production lines, as it can reduce the rate of production accidents.

Therefore, choosing a suitable PU conveyor belt can ensure food safety while also improving production efficiency.