Conveyor Belts Type 200

A belt for baking ovens; a wire belt for metallurgy, quenching and annealing.


The belt is made of densely wound wire of a round section spiral. The alternating left and right wound spirals are joined by perpendicular transverse wires. The wires are ended with a loop or bent inside the belt or welded. The method of ending is usually selected according to the diameter of the transverse wires: a loop or bending for thinner wires and welding for thicker wires.



  • direct run of the belt
  • high density of the belt allows transporting of small products
  • long operating life of the belts
  • serrated transverse wires prevent shifting of the spiral wires along the transverse wire
  • possibility of flattening transverse wires with the loop edging (S)
  • not suitable for transportation of products that leave residues on the belt, leading to sticking and decreasing its function


Mainly as a baking belt for baking ovens, as a washing belt for fruit and vegetables, as a cooling belt in the confectionery and chocolate industry, as a conveyor belt in the chemical industry, as a cooling belt for rubber and plastic products, as a conveyor belt for hot casts, as a belt for quenching and tempering furnaces and so on.


Most common application in processes

  • sintering (caking)
  • brazing
  • quenching
  • tempering
  • annealing
  • baking
  • frying
  • cooling
  • drying
  • washing
  • continuous transportation
  • packing


  • Transverse wire pitch: 8.00 - 50.80 mm
  • Spiral wire pitch: not stated (approx 1.5 of the spiral wire diameter)
  • Transverse wire diameter: 1.50 - 8.00 mm
  • Spiral wire diameter: 0.80 - 5.00 mm
  • Standard materials: bright steel, stainless steel, stainless steel for high temperatures
  • Operating temperature: up to 1150 °C
  • Edging: loop (S), bending (U), welding (G)

Attached files
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Design and Programing: Reklalink s.r.o.