Tensile Force for 1% Elongation (k1% Static) per unit of Width (Habasit Standard SOP3-155 / EN ISO 21181)
8.5 N/mm 49 lbs/in
Tensile Force for 1% Elongation after Relaxation (k1 % relaxed) per unit of Width (Habasit Standard SOP3-155 / EN ISO 21181)
5.5 N/mm 31 lbs/in
Admissible Tensile Force per unit of Width
12 N/mm 69 lbs/in
Min. Continuous Operating Temperature Admissible
-30 ºC -22 ºF
Max. Continuous Operating Temperature Admissible
80 ºC 176 ºF
Coefficient of Friction on Slider Bed of Pickled Steel Sheet
0.20
Seamless Manufacturing Width
2400 mm 94 in
Product Designation
Product Group
TPU Food Conveyor and Processing Belts
Product Sub-Group
HabaGUARD Antimicrobial Belts
Main Industry Segments
Bakery (biscuit/cookie) Chocolate/confectionery Food conveying/processing in general Frozen food Packaging
Belt Applications
Delivery belt Food processing/conveying belt General conveying belt
Special Features
Antimicrobially equipped
Mode of Use/Conveyance
Declined Horizontal Inclined
Product Construction/Design
Conveying Side (Material)
Thermoplastic polyurethane (TPU)
Conveying Side (Surface)
Smooth
Conveying Side (Property)
Adhesive
Conveying Side (Color)
White
Traction Layer (Material)
Polyester (PET) fabric
Number of Fabrics
2
Running Side/Pulley Side (Material)
Polyester (PET) fabric
Running Side/Pulley Side (Surface)
Impregnated fabric
Running Side/Pulley Side (Color)
Light blue
Product Characteristics
Slider Bed Suitable
Yes
Carrying Rollers Suitable
Yes
Power Turns, Curved Installations
No
Nosebar Suitable
No
Low Noise Applications
No
Antistatically Equipped
Yes
Metal Detector Suitable
Yes
Flammability
No specific flammability prevention property
Food Suitability FDA
Yes - acc. to 21CFR parts 170 - 199.
Food Suitability USDA
No use intended
Food Suitability EU
No
Other Conformance/Approval
Contains an antimicrobial additive approved by EPA for use with conveyor belts in food contact applications.
Notes
All data are approximate values under standard climatic conditions: 23ºC/73ºF, 50% relative humidity (DIN 50005/ISO 554), and are based on the Master Joining Method.
