Bake oven belts
Solid and perforated bake oven carbon steel belts characterized by long service life (a belt life of 15-20 years is not unusal).
A tough hard wearing belt surface guarantees hygenic baking and a high-quality end product. It also contributes to a practically maintenance-free belt that stays flat, keeps its shape and maximises production output.
Sandvik bake oven belt characteristics:
- A hard and smooth surface for easy cleaning
- Good flatness
- Very good thermal properties
- Excellent wear resistance
- Good repairability
- A low risk of corrosion
Sandvik bake oven belts are manufactured from either Sandvik 1100C or Sandvik 1300C hardened or hardened and tempered carbon steel.
|Sandvik 1300C||Sandvik 1100C|
|Proof strength, Mpa (ksi)||1200 (174)||1100 (159)|
|Tensile strength, (Mpa (ksi)||1280 (186)||1200 (174)|
|Density, kg/m3 (lb/in.3)||7850 (0.284)||7850 (0.284)|
|Modulus of elasticity, MPa (ksi) x 103||201 (29.10)||196 (28.38)|
|Thermal expansion, 1/ºC (1/ºF) x 10-6
|11.1 (6.2)||10.4 (5.8)|
|Thermal conductivity, W/m ºC (Btu/ft h ºF)||38 (22)||39 (22)|
|Specific heat capacity, kJ/kg ºC
(Btu/lb h ºF) 20-100ºC (68-212ºF)
|0.46 (0.11)||0.46 (0.11)|
* Approx. figures
Dimensions - solid and perforated belts
Sandvik bake oven belts can be supplied in an almost limitless combination of widths and lengths. The tables show standard dimensions.
*Widths inbetween the standard dimensions can be supplied by slitting or longitudinal welding.
*Widths in between the standard dimensions can be supplied by slitting or longitudinal welding.
Standard perforation patterns
Special patterns and other types of holes are available on request.
|Type of pattern||Hole diameter,
|Triangular picht, mm (in.)||Open area,
|2.5 (0.098)||5.0 (0.197)||22.7|
|3.0 (0.118)||5.0 (0.197)||32.6|
|3.0 (0.118)||6.5 (0.256)||19.3|