Endless wool felt belt is made of high-density wool felt integrally bonded with a seamless endless base belt, specially designed for bread machines, tunnel ovens, and other baking equipment. The seamless construction eliminates splicing marks and vibration associated with traditional jointed belts. The natural wool surface is soft, heat-resistant, and non-sticky, enabling smooth dough conveyance without damaging gluten or causing sticking. It is an ideal solution for improving the consistency of finished bread products.
Product name: | Endless wool felt belt for bakery |
Material | 100% food grade wool (blended reinforced type optional) |
Structure: | Endless seamless felt belt with no delamination or lint falling |
Thickness: | 3/4/5/6 mm |
Weight: | Weight: 1200–1800 g/m² |
Width: | 50–1200 mm (customizable) |
Circumference: | 140–15000 mm |
Color: | Natural off-white; blue available |
Continuous operating temperature: | ≤160℃ |
Instantaneous maximum temperature: | 200℃ |
Features
1. Seamless endless design without raised joints; no indentation on dough sheets.
2. Natural moisture absorption and air permeability help reduce flour dusting and improve lamination quality.
3. Balanced friction prevents slipping and dough stretching for uniform thickness.
4. Low elongation and flex resistance support stable operation without slack or misalignment.
5. Soft surface helps protect delicate croissant, danish, and baguette dough.
6. Food-safe material; easy to clean and maintain.
1. Suitable for automatic dough sheeters, laminators, croissant moulders, and baguette forming machines.
2. Conveys laminated pastry, croissant dough, danish dough, and bread pre-forms.
3. Widely used in central bakeries and frozen pastry production lines.
Note: Mainly for dough conveyance, not for direct baking inside a tunnel oven. Use Nomex felt belts for high-temperature oven conveyor systems.
