Wire Mesh Belt Conveyor

Where It Is Used

• Baking: bread, biscuits, pastries, pizza and donuts through tunnel ovens, cooling and freezing.
• Frying and snack lines: de-oiling, cooling and seasoning around the fryer.
• Fruit, vegetable, meat and seafood washing, blanching, draining, cooling and freezing.
• Metal parts: washing, quenching, tempering and pre-coating or curing (temperature-rated belts); also glass, ceramic and chemical annealing, drying and curing.

Key Features

• An open mesh lets air, steam and water pass through — suited to baking, cooling, freezing, drying, blanching and washing.
• Metal mesh belts can be cleaned and handle heat and oil, with the material grade chosen for the duty.
• A flat mesh supports small or easily rolled products once the opening is chosen correctly.
• Straight, curved and spiral/tower forms are possible with the right belt and drive; friction drive is simple, while chain-edge positive drive positions more accurately.

Selection Notes

• Small items fall through: the mesh opening must be smaller than the smallest product, or use a cover mesh, a support plate, or a modular belt.
• Belts need tension and tracking attention — edges, cross rods, sprockets and idlers wear, and thermal expansion must be compensated.
• Fine powder, syrup and oil clog the mesh, so cleaning frequency and method matter for both hygiene and airflow.
• Friction drive can slip under oil, wet, heavy or long-run duties — those suit a chain-edge mesh belt.
• Plastic belts carry a higher fire risk at oven openings; high-temperature sections use metal mesh.
• Stainless steel alone is not food-grade: material grade, surface finish, cleaning validation and documents are confirmed per project.