Eyelink
Flat, stable surface with positive (form-fit) drive. The single-level weave eliminates the tunnel effect. Twentebelt is the worldwide leader in this construction.
Industry · Food industry
Bakery & confectionery
Belts for baking, proofing, cooling and enrobing - the whole bread and confectionery production line.
Bread and confectionery production is a chain of thermal and finishing processes - proofing, baking, cooling, enrobing - in which the belt determines heat transfer, shape stability and hygiene.
Twentebelt offers the full portfolio: balanced weave for band ovens, Eyelink and Wire Mesh for heavier products, TwenteFlex for cooling and proofing towers, and TwenteSideFlex for curved transport.
Why a metal belt
- Full portfolio for the entire production line.
- Dimensional stability and hygiene (FDA, EFSA).
- Spiral solutions for cooling and proofing towers.
Example products
Bread, rolls, croissantsBiscuits, crackers, cookiesCakes, tartsChocolate, pralines, barsDoughnuts and fried goods
Recommended belt families
Matched to this industry. Open the data sheet or request a quote right away.
Wire Mesh
Large openings and minimal product contact. Small turning radius = excellent transfer. FDA / GMP / EC 1935/2004 compliant.
TwenteFlex™
Weld-free spiral with a bent rod - the end of cracking welds and sharp edges. Hygienic, easy to clean. Full Metal or POM/PA6 hybrid version.
Spiral Woven
The most versatile weave - from heavy, hot products to fine goods. Rod Reinforced type up to +1200 °C. Perfectly round edge = clean transfer.
TwenteSideFlex™
Direct drive from the outside, without a central drum. Free space in the centre, wider belts, multiple belts in one system and easier cleaning.
Not sure which belt to choose?
Describe your process and parameters - as an authorised Twentebelt distributor we'll select the construction and prepare a quotation.
Ask for selection & quote