AmWrap Belts are used on coil wrapping machines in the Metal Industry (mainly steel and aluminum) to coil sheets of various thicknesses, temperatures and bendability.
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AmSqueeze soft separator belts are used in the Food Industry where products such as meat are refined or recovered. AmSqueeze soft separator belts transport product via a perforated drum and squeezes the softer material (i.e. meat) through the perforation. The harder particles (i.e. bones) remain outside the drum.
Product AmSqueeze RS features:
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High-quality, high-performance and long-lasting biscuit extraction belts.
The bottom side is impregnated with wear-resistant PU to maintain belt shape and to prevent narrowing. Unique cotton and polyamide warp yarns provide resistance and excellent product extraction properties (for any type of biscuit). The polyamide reinforced selvedges guarantee food safety. Strong flax yarns in the weft ensure lateral stability.
Their extended belt life and continuous absorption capacity make the AmDough Belts very cost effective.
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AMMdrive U belts made with TPU (thermoplastic polyurethane) are the go-to solution for demanding food-grade applications where hygiene, mechanical durability, and tracking reliability are essential. Available in light blue and white, these belts are fully food-grade, with a sealed, encapsulated construction for optimal sanitation.
Key features:
The self-tracking design of AMMdrive U eliminates the most common cause of belt failure in traditional friction-driven systems: misalignment. By avoiding tracking issues, these belts help reduce unplanned downtime, minimize belt replacement frequency, and lower maintenance costs – delivering a reliable, cost-efficient alternative to solid homogeneous belts.
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A two-row lug setup and the most widely used configuration. It offers balanced tracking and drive performance across most medium-duty applications and is suitable for a broad range of industries.
Advised for belt widths between 200–500 mm.
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A single-row lug configuration ideal for compact, lightweight conveyors. It provides simple and reliable tracking where space is limited and loads are light.
Advised for belt widths between 80–120 mm.
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Featured Products are only a sub-set of our extensive product line-up, the widest in the business. Our experts can help you find the right belt. Fill-in the contact form or go to our Contact page.
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Featured Products are only a sub-set of our extensive product line-up, the widest in the business. Our experts can help you find the right belt. Fill-in the contact form or go to our Contact page.
Get in Touch
Featured Products are only a sub-set of our extensive product line-up, the widest in the business. Our experts can help you find the right belt. Fill-in the contact form or go to our Contact page.
| Article Code | Description | Download | |||
|---|---|---|---|---|---|
| SBRY591240 |
Ropanyl ESM 6/1 F1+03 light blue FG AM NF
|
1.1 mm | 85A Shore | 6 mm |
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At Biscuit People Conference 2026 in Bali, our bakery industry specialist Mr. Giuseppe Allais revealed how choosing the right rotary moulder belt within the truly endless woven AmDough belt range improves biscuit quality, reduces downtime, and extends equipment life.
Why rotary moulding demand more from a belt?
Rotary moulding is one of the most critical processes in biscuit manufacturing. Dough is pressed into a rotating drum to form shapes, and the belt must absorb just enough moisture and fat to create the suction that holds moulded dough against the belt, then release that same fragile piece cleanly at the knife edge through a sharp bend and stretch combination.
Ammeraal Beltech’s answer to this challenge is the AmDough range — a line of truly endless woven belts with no splice, engineered specifically for rotary moulders.
Expert insights – how to improve the biscuit quality by choosing the right equipment
At BPC26 in Bali, Giuseppe Allais, Global Industry Manager in Bakery & Confectionery at Ammeraal Beltech, and a member of European Hygienic Engineering & Design Group (EHEDG) shared the following practical tips based on his work with biscuit producers around the world.
Use truly endless woven belts – they eliminate splice failures and downtime, while also ensuring consistent extraction capacity.
First evaluate all the biscuits you manufacture and then choose the belt type – so that it works for every process step in your facility.
First look carefully at the final backside finish you need (smooth or rough), and then select the belt weaving profile.
During conditioning, input minimum moisturizing and do not use water or steam – this extends belt lifetime.
Try switching to a belt with a lower extraction rating – due to less quantity of natural yarns than the belts provide extended lifetime.
A legacy of hygienic belt innovation for the biscuit industry
Ammeraal Beltech has led the rotary moulder belt category since Thomas Ammeraal invented the endless woven conveyor belt for the biscuit industry in 1950. The 1970s saw the introduction of the light-blue coloured belts — designed specifically to make food contamination visible during inspection. In 1995, the AmSeal range brought sealed-edge coated fabric belts to prevent edge contamination. In 2022, we introduce the Dectyl synthetic belt, dual detectable by metal and X-ray and detectors. Each development was driven by the food safety and hygienic design logic.
Contact experts for advice in endless woven belt selection
Would you like to discuss rotary moulding belt selection, food safety compliance, or similar production challenges?
Find your local Ammeraal Beltech contact and discuss your application.
