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Edward Lowton
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Bakery role
07 August 2015
L.A.C. Conveyor Systems prototype spiral bakery conveyor uses an Intralox Directdrive System belting to show the bakery world continued advances in product movement.

Being driven from the edge, the belt is totally tensionless and product movement is reduced to between 5 and10mm. Belts are said to weigh 50% less than their stainless steel counterparts, last longer, reduce operational and maintenance downtime and, with throughput increased, there is the potential for less power use.
L.A.C. Conveyor Systems will also be showing several other conveyors from its range. Stand D50
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