Process handling

Oven Conveyor Manufacturer in Chennai

A conveyor that has to survive the process it runs through. Wire mesh or slat belt in stainless, drive components kept outside the hot zone, and expansion allowed for in the frame so nothing binds when the oven comes up to temperature.

Made to orderMS · SS 304 · SS 316GA drawing before fabricationErection across India

Specification

Belt width300 – 1500 mm

Working temperatureUp to 300°C standard

Belt speed0.2 – 10 m/min

Chamber lengthTo suit process

Belt typeWire mesh · SS chain · slat

DriveVFD controlled

Material of construction

SS 304 for general baking, SS 316 for corrosive or salt-laden atmospheres, SS 310 where temperature goes above 300°C.

Typically handles

Bakery ovens
Curing ovens
Powder coating
Heat treatment
Drying tunnels
Cooling sections

Options we build in

Balanced weave or chain-driven mesh belt
Drive and bearings mounted outside the hot chamber
Expansion take-up so the frame can grow when hot
Belt tracking guides at both ends
Insulated entry and exit curtains

How we build it

Everything in an oven conveyor is set by thermal expansion. Belt tensioning has to allow the mesh to grow when hot and take up when cold, and the frame has to be free to move at one end instead of being bolted rigid at both. Drives and bearings are kept outside the heated chamber wherever the layout allows, because that is what determines how often the line stops.

Size it yourself, free

Belt Conveyor Capacity & Power Calculator

Throughput and an indicative motor rating, from width, speed, trough angle, length and lift.

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Where this is used

Industries

Food processing & bakery

Oven Conveyor — common questions

What belt is used inside an oven conveyor?

Stainless wire mesh for baking and heat treatment, or a slat belt where the product needs a solid surface. Mesh gives airflow and drainage; slat gives support for small or soft product. Both in SS 304, or SS 316 where there is salt or acid.

How do you allow for belt expansion in a hot oven?

With a sprung or gravity take-up sized for the expected temperature range, and a frame fixed at one end only. A rigid frame and a fixed take-up is why so many oven belts snake or snap.