105K
49905
2 Ply Poly/Cotton White PU Bare x Bare NA FDA
international designation:
ESC 7/2 0/U/0 WHITE NA FDA EU
This dough-handling belt is commonly used in bakeries. It offers high longitudinal flexibility and easily adapts to knife-edge applications. Resistant to oils and fats, it is an excellent choice for rotary cutters, providing the perfect balance between dough adhesion and easy release.
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Construction:
Compound Top Cover
Top Cover Thickness (in)
Top Cover Description
Top Cover Shore
Compound Bottom Cover
Bottom Cover Thickness (in)
Bottom Cover Description
Bottom Cover Shore
Number of Piles
Anti Static
Overall Gauge (in)
Unit Weight- lb/PIW
Material Between Piles
Maximum Width (in)
Temperature Range (°F)- High
Temperature Range (°F)- Low
Cotton-Polyester
(0.00 mm) 0.0000 in
Bare
N/A
Cotton-Polyester
(0.00 mm) 0.0000 in
Bare
N/A
2
No
(1.50 mm) 0.0591 in
0.0217 lbs/PIW
PU
118 in
194 °F
5 °F
Misc:
Pulley Diameter, Minimum
Normal Flex
Back Flex
(10.00 mm) 0.3937 in
(10.00 mm) 0.3937 in
Bucket Projection, Maximum
Belt Strength:
Pull for 1% Elongation
(7 N/mm) 40 lbs/sq in
Splice Instructions:
Foil
Splice Process
Press Temperature (°F)
Press Pressure (psi)
No
Finger
311 °F
36 lbs/sq in
Note: Listed above is a guideline only. Every vulcanizer is different and will show different results. We recommend that you do a test splice with your press before attempting the actual belt splice.
Other:
Cross Rigid
Impression Top
Oil Resistant
Fire Resistant
FDA Approved
No
No
Yes
No
Yes
Suggested Fasteners:
