Major Global Wholesale Bakery Optimizes Product Transfers with S2900 Curved Top Belting

Customer Objectives

A major global wholesale bakery’s plant in Mouscron, Belgium, wanted to enhance their croissant production lines’ efficiency. To minimize scrap, they hoped to improve croissant transfers at critical points like spiral proofer and freezer exits. Additionally, as the market demanded lighter croissants, the bakery needed smoother handling to protect the more delicate dough’s quality.

Intralox Execution

Based on their previous success with DirectDrive™ technology, Intralox integrated our new Series 2900 Curved Top belting into an existing double spiral proofer and a spiral freezer. The belt’s curved surface eliminates chordal action which allows for a smaller, more consistent gap between belt and scraper. In this case, it reduced a gap that ranged between 1 mm and 3.1 mm to a consistent 1 mm. This facilitates smoother transfers of sticky raw dough, reducing the risk of damage or scrap.

Results 

As expected, our S2900 Curved Top belting greatly improved performance while maintaining all the benefits of DirectDrive technology. Positioning a small-pitch belt after the proofer optimized the process, preventing croissants from rolling or sticking during transfers. The bakery noted the solution’s reliable operation—which has achieved their efficiency and quality goals—as well as Intralox’s prompt support as a full-service provider.