A BLOG FROM Maertens
Best Practice

Marathon instead of sprint

Material change from ECO to ELT

It runs and runs and runs: One of our customers, a well-known manufacturer of baked goods, has retooled its rod network belts with our help. Read here which reasons spoke for a change and which advantages result from it.

They can withstand high temperatures, are hygienic and reduce product sticking: Our rod network belts are ideally suited for use in the baked goods industry. No wonder that our customer also opted for these conveyor belts. Previously, he used the ECO rod network belts, which are even suitable for ovens with temperatures of up to 250 °C.

But now the downtimes were to be reduced. Previously, the lines had to be stopped for longer periods, for example in the event of a breakdown or a belt change. In these situations, new connecting wires had to be expertly braided in - professional work was required here, which took a corresponding amount of time. Our colleague Dietmar Hessel, Area Sales Manager East, had the right solution ready:

"In consultation with our customer, we converted the lines to ELT. This design offers similar advantages as the ECO belts. However, the service lives can even be doubled. "

ELT in this context stands for Extended Life Time. In contrast to the rod network belts in standard design, additional short single meshes provide for further nodes and thus increased stability.

In addition, repairs are significantly simplified. "Every employee can replace the short meshes themselves in just a few steps. This reduces downtimes once again," explains Dietmar Hessel.