Non-standard automatic assembly line is used more in food processing, such as food belt conveyor line, assembly line table, packaging production line, etc., are more common non-standard transmission equipment. These three kinds of conveyor line in food processing mainly play the function of transportation and assembly. But in the process of food processing, drying is an indispensable process.

For the drying part of food processing, the oven is usually added to the conveying equipment during conveying. This requirement for conveying equipment requires high temperature and heat dissipation characteristics. The non - standard equipment can be used for the drying of products: net belt baking line, plate chain baking line and tunnel type baking line. Among them, the drying equipment used in the food processing field is the net belt baking line. The mesh belt of food drying line is mainly made of stainless steel mesh belt, which can withstand higher temperature when drying. The design of the stainless steel mesh belt is mainly divided into two parts: the stainless steel mesh belt and the tunnel oven.

In drying equipment design, we can still from many cases analysis some detailed information, such as: equipment production materials, production process steps, general line speed, drying using the best temperature range, such as general requirements in the process of conveying speed is slow, make delivery: do you have enough time to do baking.

As mentioned above, the composition of the network belt baking line is divided into two parts: line body and bake. The material of the body part of the body is mainly made of 304 stainless steel. The conveying carrier is the stainless steel mesh belt. The diameter of the mesh belt and the mesh hole are selected according to the actual use. The speed of the line body is usually set as adjustable so that the enterprise can adjust according to the actual production situation in the production process. Baking box part is the design of the main set of drying temperature, if the temperature is too high will cause food quality problems, if the temperature is too low drying effect is not obvious, also will affect the quality.