Rolled baking oven belts are preferred to be used instead of solid steel belts or heavy weight multiple spiral belts, if the dough does not require a completely impervious belt. Rolled baking oven belts have several advantages of being thinner and leighter in weight plus they have an even and smooth surface.So the baked goods rest on a flat surface with less risk of breakage and packing is facilitated, since the bottom side of the product is smooth.Compared with solid steel or multiple spiral belts our rolled baking oven belts allow gases in the product to escape also downward during the baking process, so that no unwanted bubbles will appear at the reverse side of the product. Moreover, the bottom side shows an appealing characteristic pattern.This excellent air permeability for our belts ensures perfect heat circulation, more economic heat management of the oven and baking processes can often be made faster.Since 2013 rolled baking oven belts with their typical welded edges can be produced in width of up to 1800 mm. So in many tunnel ovens, where for reasons of width multiple spiral belts or other types of belts had to be used, it is now possible to change to the more economic Steinhaus rolled baking oven belt.Our belts are approved by neutral surveillance companies for the use in the food industry. Regularity of Spirals Advantage: Easy and quick installation without adapter segments. Benefit: Low oven idle time for maintenance. Angularity and Straightness of Spirals Advantage: Reliable straight running for long and wide belts. Benefit: Less tracking needed, reduced risk of belt damage. Straightness of Edges Advantage: No width-correcting notches, improved running characteristics. Benefit: Full belt width usage, improved productivity. Welded Edges Advantage: No damage risk during decoiling or discharging. Benefit: Avoids broken biscuits and belt damage.