Bandas Alimenticia

BANDS FOR MANUFACTURING FLOUR TORTILLAS

Novaflon belts and covers, used in automatic machines for making flour tortillas and pizza.

Fiberglass Fabric Coated with PTFE Belts, 0.010" Thickness, Available in Red, Blue, and Black.

Within our extensive range of products for the food industry, we offer conveyor belts for flour tortilla and pizza machines.

Our product is made from fiberglass fabric coated with PTFE at a thickness of 0.010". PTFE Teflon® is a food-safe material, so our belts can be used in direct contact with food.

Red color 76/28 (500 grams of Teflon)
Blue color 128 (550 grams of Teflon)
Black color (550 grams of Teflon)
Recommended operating temperature:
(Maximum direct contact: 260°C) (Maximum intermittent contact: 280°C).

All our belts are manufactured according to your specific requirements. To request a quote, we need the width and length of your belt.

For any quote we require the width and length of your belt.
For more information, please contact our sales department, and they will be happy to assist with any questions you may have.

We manufacture specialized fabrics for industrial use, with the main function of non-stickness and resistance to high temperatures in different qualities and thicknesses.

Recommendations for Belts:
Perform a thorough cleaning of rollers and plates (plate polishing).
Ensure that the rollers are clean, free from embedded dough residues, and in good condition, as well as the proper functioning of the guiding system.
Install the belt in the indicated direction of rotation, without exceeding the tension.
Be careful not to bend the belt during installation. It is recommended to have two people for installation (with extended arms).
Allow the belt to "acclimate" at the start of the line to reach its optimal operating temperature.
Avoid positioning belt seams in high-temperature zones during machine start-up.
Operate the machine at the lowest possible temperature, not exceeding 260°C.
Clean the belts. Avoid using abrasive products (sandpaper, metal scrapers); it's better to use a clean cloth with white vinegar or alcohol, or a plastic scraper.
When halting flour tortilla production, avoid leaving the upper plate resting on the endless belt or its seam.
Ensure that the machine is in optimal operating condition, free of loose sharp parts that could damage the belt or the machine itself.
To prevent belt slippage, frequently clean rollers during operation to remove burnt dough crusts adhered to them and the belt
When replacing a belt, ensure proper cleaning is performed. If not, the new belt may absorb impurities, resulting in a very short lifespan.
Belt seams are joined under specific pressure, temperature, and time conditions. When these conditions are replicated in the field, the adhesive softens, leading to layer detachment in that area, causing grease transmission into the belt's interior.
Grease transmission leads to the formation of soft grease and burnt grease crusts on the rollers, resulting in belt slippage.

Contact information

BANDS FOR MANUFACTURING FLOUR TORTILLAS