Hi All,
The bakery that i work in has a machine that has belts that have minute check like pattern on the surface to get a better grip on teh dough taht passes on it. It has two support structures on the side of the belt that keeps it in place and does not allow the belt to slip. These support structures are slowly chipping the belt causing particles of micro size to break off from the belt.
We have tried using a smooth belt but we dough is not gripped on to teh belt and hence we do not get the quality required. It is currently a battle of quality vs safety and we cannot compromise on both.
What are your suggestions? has anybody else faced similar issues? what are the CA you would suggest?
Thank you.
