CB5 Baking Band's tightly woven wire mesh offers excellent gas relief with good product support for all but the most fluid dough.

CB5 Baking Band®

The Woven Wire Mesh Belt Offering Decades of Problem-Free Performance.

Ashworth manufactures woven wire baking bands using the industry’s highest standards and tightest tolerances. Proper Tracking of Compound Balanced Weave and Balanced Weave Belting.

NOTE: Our woven belts are measured for length under tension.

CB5 Baking Band®

Select another product option

Features

Specifications

Options

Downloads

Consistent Heat Transfer

The flattened wire surface of the CB5 Baking Band®'s tightly woven wire mesh offers excellent gas relief with good product support for all but the most fluid dough. The belt density of the CB5 Baking Band maintains even heating for uniform heat transfer to your product across the width of the conveyor belt.

Made in the USA

For fast deliveries and cost savings

Product Applications

Baking Belts
Bakery Conveyor Belting

DIRECTION

straight run

STRAIGHT RUN

APPLICATIONS

COOKER

DRYER

Does this meet your project needs?

Let’s get started!

REQUEST A QUOTE

Technical Specifications

Technical Specifications	Unit	CB5 Baking Band®
Material		14 gauge crimp 16 gauge spiral stainless or carbon steel
Minimum Width	in. [mm]	1.58 [40.1]
Maximum Width	in. [mm]	144.00 [3657.6]
Longitudinal Pitch	in. [mm]	0.14 [3.6]
Conveying Surface		Overall Belt Width (0.5 one lateral pitch + 3 spiral wire diameters)
Mesh Type		Compound balance weave with 5 connectors per spiral
Mesh Designation		CB5-27-84-1416F
Opening Area		Minimal
Method of Drive		Friction driven on flat-faced drums or terminal rolls
Minimum Terminal Roll Diameter	in. [mm]	10.75 [273.1]
Maximum Temperature	°F [°C]	Carbon steel: Up to 1000 [538] Stainless steel: Up to 2050 [1121]

Need more detailed information?

MORE INFORMATION

Product Options

Wire

Baking bands are typically manufactured from annealed high carbon steel round wire in standard gauge sizes. Stainless steel and other steel alloys can be used if required.

Controls

Ashworth recommends use of Ashworth Model #1 or Model #2 Control System to prevent the belt from contacting oven framework and to keep the belt centered on the terminal drums.

MCB5 27-84-1516F

This is a lighter weight version of the original CB5 Baking Band®. By using a higher gauge crimp connector, the band’s weight is reduced by approximately 20% compared to the standard CB5-27-84- 1416F. This band is known as the CB5 Metric, where “Metric” is designated by the “M” in the mesh designation.

Does this meet your project needs?

Let’s get started!

REQUEST A QUOTE

Downloads

Technical Bulletins

Installation, Assembly & Maintenance Instructions

Installation Instructions | Baking Band Assembly

Conveyor System Review Form

Straight Run Data Sheet

Other

Baking Industry Solutions Brochure

Illustrations

Consistent Heat Transfer

Made in the USA

For fast deliveries and cost savings

Product Applications

Baking Belts
Bakery Conveyor Belting

DIRECTION

straight run

STRAIGHT RUN

APPLICATIONS

COOKER

DRYER

Does this meet your project needs?

Let’s get started!

REQUEST A QUOTE

Technical Specifications

Technical Specifications	Unit	CB3 Tortilla Band®
Material		14 gauge (0.080 [2.0]) stainless or high carbon steel wire
Minimum Width	in. (mm)	1.28 (32.5)
Maximum Width	in. (mm)	144.00 (3657.6)
Longitudinal PItch	in. (mm)	0.17 (4.2)
Belt Strength	lb/ft (kg/m)	3500 (5200) of belt width, based on high carbon steel at 70°F (21°C)
Conveying Surface		Overall Belt Width (0.5 one lateral pitch + 3 spiral wire diameters)
Mesh Type		Compound balance weave with 5 connectors per spiral
Open Area		Minimal
Edge Treatment		Welded
Method of Drive		Friction driven on flat-faced drums or terminal rolls
Minimum Terminal Roll Diameter	in. (mm)	6.0 (152.4)
Maximum Temperature	°F (°C)	Carbon steel: Up to 1000 (538) Stainless steel: Up to 2050 (1121)

Product Options

Wire

Baking bands are typically manufactured from annealed high carbon steel round wire in standard gauge sizes. Stainless steel and other steel alloys can be used if required.

Controls

Ashworth recommends use of Ashworth Model #1 or Model #2 Control System to prevent the belt from contacting oven framework and to keep the belt centered on the terminal drums.

Does this meet your project needs?

Let’s get started!

REQUEST A QUOTE

Downloads

Technical Bulletins

Installation, Assembly & Maintenance Instructions

Installation Instructions | Baking Band Assembly

Conveyor System Review Form

Straight Run Data Sheet

Other

Baking Industry Solutions Brochure

Illustrations

Consistent Heat Transfer

Made in the USA

For fast deliveries and cost savings

Product Applications

Baking Belts
Bakery Conveyor Belting

DIRECTION

straight run

STRAIGHT RUN

APPLICATIONS

COOKER

DRYER

Does this meet your project needs?

Let’s get started!

REQUEST A QUOTE

Technical Specifications

Technical Specifications	Unit	Baking Bands
Material (Mesh and Connector Rods)		Stainless steel, carbon steels
Minimum Width	in. (mm)	3 lateral pitches + 4 spiral wire diameters
Maximum Width	in. (mm)	144.00 (3657.6)
Conveying Surface		Full belt width
Thickness (Mesh Dependent)		See mesh designation table
Weight (Mesh Dependent)		See mesh designation table
Lateral Pitch (Mesh Dependent)		See mesh designation table
Opening Size (Mesh Dependent)		See mesh designation table
Method of Drive		Friction driven on flat-faced drums or terminal rolls
Maximum Temperature	°F (°C)	Carbon steel: Up to 1000(538)

Woven Baking Bands (Crimped)

Mesh	BladeHeight	BladeWidth	CrimpDepth	CrimpGauge	FirstCount	SecondCount	SpiralGauge	SpiralHeight	SpiralWidth
048-038-1515	0.1	0.36	0.1	15	48	38	15	0.28	0.495
048-048-1616	0.1	0.275	0.1	16	48	48	16	0.25	0.385
066-048-1718PGLW	0.11	0.285	0.075	17	66	48	18	0.22	0.375
066-048-1718F	0.11	0.285	0.075	17	66	48	18	0.205	0.365
072-072-1818	0.087	0.192	0.07	18	72	72	18	0.205	0.287
084-020-1416	0.1	0.65	0.092	14	84	20	16	0.275	0.744
102-024-1418	0.15	0.58	0.08	14	102	24	18	0	0

Compound Balance Weave Baking Bands

Mesh	BladeHeight	Bladewidth	CrimpDepth	CrimpGauge	FirstCount	SecondCount	SpiralGauge	SpiralHeight	SpiralWidth
CB3-030-072-1414	0.1	0.57	0.092	14	30	72	14	0.32	0.72
CB3-036-076-1416	0.15	1.145	0.375	14	36	76	16	0.27	0.655
CB3-036-076-1416F	0.1	0.54	0.092	14	36	76	16	0.22	0.636
CB3-042-072-1416	0.11	0.565	0.09	14	42	72	16	0.283	0.683
CB3-056-120-1818F	0.1	0.36	0	18	56	120	18	0.192	0.434
CB3-058-140-1919	0.1	0.3	0.05	19	58	140	19	0.2	0.375
CB3-060-139-1919F	0.1	0.3	0.05	19	60	139	19	0.175	0.357
CB5-027-084-1416F	0.1	0.8	0.101	14	27	84	16	0.215	0.865
CB5-027-084-1516F	0.1	0.8	0.095	15	27	84	16	0.215	0.865
CB5-036-120-1818	0.075	0.54	0.06	18	36	120	18	0.22	0.63

Need more detailed information?

MORE INFORMATION

Product Options

Wire

Baking bands are typically manufactured from annealed high carbon steel round wire in standard gauge sizes. Stainless steel and other steel alloys can be used if required.

Controls

Ashworth recommends use of Ashworth Model #1 or Model #2 Control System to prevent the belt from contacting oven framework and to keep the belt centered on the terminal drums.