Compound Balanced Belting - High Density & Flat Surface

Compound balanced belting, also named cordweave belt or v-shaped conveyor belt, have right-hand and left-hand spirals interconnecting by straight cross rods. It is similar to balanced weave besides smaller opening and far denser weave. As a result of this construction, cordweave belting is highly popular in conveying very small products as well as unstable or very heavy items. It has been proven the highest quality baking band for biscuit and snack food.

Commonly, the material for making compound balanced belting is Stainless steel 304 orT-316L and high carbon steel. Other material is available on request. Click here for compound balanced belting quotation form.

CBB-01: Compound balanced belting used in biscuit baking.

CBB-02: Compound balanced weave belt.

Product description:

• Item: compound balanced belting.
• Material: carbon steel, SS 201, SS 304, SS 316, SS 314.
• Coil wire diameter: 1.2 mm, 1.4 mm, 1.5 mm, 1.6 mm, 1.8 mm, 2 mm, 2.5 mm, 3 mm.
• Coil pitch: 6 mm to 20 mm.
• Cross rod diameter: 1.22, 1.63, 2.03, 2.64 mm.
• Cross rod pitch: 6 mm to 20 mm.
• Width: 200 mm to 3,000 mm.
• Edge finish: welded edge or chain edge.

Typical applications:

• Baking.
• Cooking.
• Cooling.
• Heating.
• Drying.
• Elevating.
• Annealing.

Features & Benefits:

• Convey very small items.
• Ideal for bakeries and snake food process.
• High density construction.
• Flat smooth carrying surface.
• Provide a uniform heat transfer.

Edge Availability: welded edge, or chain edge.

CBB-03: Compound balanced belt with welded edge.

CBB-04: Compound balanced belt with chain edge.

CBB-05: Cordweave conveyor belt with side plates.

CBB-06: Compound balanced belting with cross flights and side plates.

CBB-07: Flat compound balanced belting.