IPCO
INNOVATION
Steel belts for bakery and wafer production There are few companies that have had a more enduring relationship with the bakery industry than IPCO, suppliers of bake oven belts for almost 100 years
W
hile the decades have seen the development of high performance steel grades, it would be fair to say that the steel belt of 2020 doesn’t look all that different from the one that went into service in 1925. So what is it about the steel belt that has maintained its position as the conveying medium of choice to this day? What are the qualities that see steel belts used not only for wafer production, but also for products as diverse as bread, biscuits, brownies, crackers, pastries, sponges, all-butter cookies and pizza bases? There are number of answers of course, but the USP of a steel bake oven belt lies in its physical form: no other material can compete when it comes to a steel belt’s baking qualities. Not only does it deliver reliable operation in applications where temperatures can reach as high as 400 °C, but it does so with outstanding reliability. Good tensioning and tracking characteristics plus excellent resistance to stretching result in minimal maintenance requirements and a belt life of 20 or more years.
26
Kennedy’s Confection February 2020
A steel belt is able to transfer heat from the heating media to the product in an even way. The colour of the belt surface is important in this respect: a consistent, dark belt colour maximizes heat transfer and ensures an even bake across the full width of the belt, vital in the production of thin products like wafers. Another important quality as far as wafer baking is concerned is the smooth, flat surface of a steel belt, ensuring clean release of even thin, relatively fragile products. This flat surface has another benefit in that it provides a crisp base that cannot be achieved on any other conveying medium, making the solid steel belt ideal for the production of American-style cookies. As these products use real butter, and often chocolate chips too, they need to be baked on a solid belt to eliminate the risk of melted product dripping a causing a fire, or simply drying out. The excellent heat transfer and thermal conductivity of the belt delivers the desirable combination of a crisp base and rich, buttery cookie and the combined result of these qualities is a baking medium of exceptional versatility.
Wide belts for enhanced productivity
One area of increasing interest to many oven builders is IPCO’s ability to produce bake oven belts up to 3500 mm wide. This makes it possible to build wider ovens, increasing productivity without having to invest in factory extensions or new facilities. An oven with a 1500 mm wide belt offers almost twice the productivity of one with an 800 mm belt without any increase in the line length. Upgrade to an oven with a 3200 mm belt or larger and throughput is increased by a factor of four. Using a steel belt also has the potential to reduce baking times. The combination of excellent heat transfer and comparatively low weight often means that belt speed can be increased, cutting baking time by as much as 25-30% - this can deliver savings in other areas too: the lighter the belt, the less energy required to heat and move it.
IPCO technical and service support
In terms of supply, IPCO can provide as much – or as little – input as an oven builder needs. This ranges from straightforward belt supply, though technical advice or consultancy to ensure that the belt delivers maximum return on investment, to the supply of key conveyor components such as tracking systems and graphite stations.
KennedysConfection.com
