Open type
100 m per roll for open conveyor layouts.
COTTON BISCUIT WEBBING / ROTARY MOULDER BELT
Cotton Biscuit Webbing / Rotary Moulder Belt
Open and endless cotton webbing for biscuit, cookie and rotary moulder process lines.
100% cotton, 2*weave edges, 1.0-3.5 mm thickness options and up to 1650 mm width.
Material100% cotton
Thickness1.0-3.5 mm
Max width1650 mm
TypeOpen and endless
Product overview
Cotton webbing for biscuit and bakery process lines
Cotton Biscuit Webbing is designed for biscuit, cookie, cracker and bakery process lines. It supports rotary moulder discharge, dough forming, oven infeed, cooling, drying, finishing and scrap conveying.
Bakery process beltDesigned for biscuit, cookie, cracker and bakery process lines that need a cotton contact surface.
Open type supplyOpen type is supplied as 100 m per roll for open conveyor layouts and replacement work.
Endless type optionEndless type uses a hand sewn joint and should be confirmed by machine data, sample or drawing.
Open and endless type
Open roll supply and hand sewn endless option
The catalog separates the order discussion into open type, endless type and edge or joint details.
Endless type
Hand sewn joint for custom endless size.
2*weave edges
Both edges are woven to support stable handling and installation.
Technical data
Cotton Biscuit Webbing specification
| Material | 100% cotton |
|---|---|
| Thickness | 1.0 / 1.5 / 2.0 / 2.5 / 3.0 / 3.5 mm |
| Maximum width | 1650 mm |
| Supply type | Open type and endless type |
| Open roll length | 100 m per roll |
| Endless joint | Hand sewn joint |
| Edges | 2*weave edges |
| Application | Rotary moulder, dough forming, oven infeed, cooling, finishing |
| Thickness | Typical use reference |
|---|---|
| 1.0 mm | Light bakery process use |
| 1.5 mm | Common biscuit and cookie line use |
| 2.0 / 2.5 mm | General dough forming and transfer sections |
| 3.0 / 3.5 mm | Thicker replacement requests by sample or drawing |
Final endless size and joint details should follow machine data, sample or drawing.
Applications
Typical positions in biscuit and bakery lines
Use the process position to guide the quotation discussion before confirming width, thickness and type.
Rotary moulder
Supports discharge from rotary moulder sections in biscuit and cookie production.
Dough forming
Carries dough through forming and transfer positions where cotton contact is required.
Oven infeed
Used before oven entry where stable belt tracking and gentle support matter.
Cooling and finishing
For cooling, drying, finishing and scrap conveying positions in bakery lines.
Working principle
Rotary moulder discharge and transfer support
The belt works around the process flow from forming and discharge to infeed and downstream transfer. It is selected by machine section, product type and replacement dimensions.
Confirmed specs first
The web page follows Shengquan-confirmed material, thickness, width, type and joint information.
Reference data guarded
External competitor data is used only for wording and layout reference, not for unconfirmed performance claims.
Order-based confirmation
Special performance requirements should be confirmed separately for each order.
Inquiry guide
Information that helps us quote accurately
Supply typeOpen type or endless type
SizeWidth, thickness and open roll length or endless circumference
Machine sectionRotary moulder, dough forming, oven infeed, cooling or finishing
Dough or productBiscuit, cookie, cracker, dough type or bakery product
Joint and edgeHand sewn joint, 2*weave edges and any replacement detail
Sample or drawingPhotos, old belt sample or machine drawing help confirm the specification