Oven Balanced Flat Seat®

Straight Line FrictionOven Balanced Flat Seat®

Oven Balanced Flat Seat®

Unique spiral shape and flat seat rod design deceases belt stretch

  • Best tracking
  • Greater product stability
  • Less stretch and distortion


  • Ultra-thin, ultra-smooth, vibration-free conveyance
  • Longer belt life
  • Eliminates product marking
  • Easily spliced

Tech Specs

  • Widths up to 144” (3657.6mm)
  • Speeds up to 150fpm (45.7mpm)
  • Temperatures up to 1200°F (648.8°C)
  • Materials: T304SS, T316LSS, T314SS, 3519CB, 8020CB, Inconel 601, 7030


An advancement of the Flat Seat® design, OBFS is preferred for drying, curing and baking due to strength and durability.

Round Balanced Flat Seat® (RBFS). The wire is round on the outside and flat on the inside, allowing for improved tracking and reduced belt stretch while still maintaining the product marking achieved with traditional round wire belts. RBFS belts are commonly used in the snack food industry.

How-To Video