Overview
Bakery lines put a conveyor through the widest temperature range in food production. The same product travels from dough handling at ambient, through an oven at several hundred degrees, into a cooling section, then to enrobing or packing. No single belt material covers all of that, so a bakery line is normally several conveyor types working in sequence.
Steel wire mesh handles the oven and any high-temperature stage, since it tolerates the heat and lets air move through the product. Cooling is often a spiral conveyor, which provides a long travel path and airflow inside a small footprint. Packing and transfer sections then run on modular belt or PU belt where a smooth surface matters more than heat resistance.
Where we work on the line
- Dough handling and proofing
- Oven infeed and discharge
- Spiral and ambient cooling
- Enrobing, coating and topping
- Biscuit and cracker handling
- Tray loading, wrapping and packing
Frequently asked questions
What conveyor is used through a bakery oven?
Stainless steel wire mesh belting, because it tolerates oven temperatures that would soften or destroy plastic and fabric belts, and its open structure lets hot air circulate around the product for even baking.
How is baked product cooled on the line?
Usually with a spiral conveyor fitted with an open mesh or open modular belt. The spiral gives a long travel path inside a small footprint, so product gets the dwell time it needs to cool while air passes through the belt, without occupying a large area of floor.
Can one conveyor cover the whole bakery line?
Rarely, because no single belt suits the full temperature range from dough through oven to packing. A bakery line normally combines steel mesh through the heat, spiral cooling after it, and modular or PU belt for handling and packing.