Bakery
Oven and cooling belts for biscuits, bread, cookies and buns.
Overview
Bakery lines are unforgiving. Belts run continuously through ovens at 200–300 °C, then through cooling tunnels, coating stations and packaging feeds. Tracking issues, sag or belt failure translate directly into product waste and missed shipments.
Common challenges
- Uniform baking across the belt width
- Belt tracking and elongation in long ovens
- Hygiene between product changeovers
- Small products falling through the belt
How ACME belts help
Balanced weave and honeycomb belts provide even airflow for uniform bake, dimensional stability for reliable tracking and a fine surface for small biscuits and cookies.
Typical applications
Frequently asked
How do I stop my bakery belt from tracking off-centre?+
Verify roller alignment, tension symmetry and belt straightness — our team can guide diagnosis remotely.
Which belt is best for biscuits — honeycomb or balanced weave?+
Honeycomb, for most biscuit and cookie applications, because it provides a flatter carrying surface.
Can you match an imported oven belt?+
Yes — send the specification or a sample.
Recommended belts
Wire MeshBalanced Weave Conveyor Belt
The most versatile wire mesh belt for baking, cooling, drying and general handling.
Wire MeshHoneycomb Conveyor Belt
Nearly flat carrying surface, ideal for biscuits, cookies and small products.
Metal BeltFlat Wire Conveyor Belt
Positive-drive flat surface belt for heavy-duty ovens, coolers and dryers.
Ready to specify your belt?
Share your line — product, temperature, width, drive. Our engineers respond within 24 hours with a matched belt specification and price.