Tortilla Belting

Flour based Tortillas, pizza crusts and flat breads are often press baked and formed on PTFE coated conveyor belts running through press ovens. The conveyor belts index at set dimensions and the heated platen drops at a set pressure to form a set dimensions size and thickness. The press simultaneously presses and cooks the product to its desired size and texture.

There are many different OEM’s of these baking oven. Each type requires different combinations of belts, release sheets and fabric properties and thicknesses. In many cases, 10 mil PTFE Coated Fabrics are used with metallic shims which determine the index points at which the belt will stop by metal detection. There are also other indexing methods such as light sensors using black patches or holes in the belts. Joints are normally castellated with a stainless-steel pin to allow fast belt changes.

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Technical data above is based on our general experience and is given in good faith. We are however unable to accept responsibility in respect of factors which are outside our knowledge or control. All data is subject to change without notice. Some items may not be on stock and/or a minimum order quantity may apply.