There design is based on the SO type balanced belt with two new spirals woven into the primary ones and joined by wavy rods. (In some fine mesh belts the rods are straight.) This produces a smooth belt with a very dense surface, which, due to its herringbone structure, has the physical tendency to run in a straight line, and so offering good tracking properties.

These belts are extensively used in the bread and biscuit trade.

Depending on the number of pairs of spirals interwoven, we have three models available; DSO (Double SO) with 3 cross rods within each spiral, TSO (Triple SO) with 4 cross rods within each spiral and CSO (Quadruple SO) with 5 cross rods within each spiral. Logically, there is a reduction in the free surface or open-mesh area as we go from the first belt to the last, making CSO the most tightly packed of the three, although still maintaining considerable flexibility.

Food industry:

• Bread and pastry baking ovens. (Bread, biscuits, fairy cakes, etc.)
• Animal food manufacturing processes.

Metallurgical:

• Heat treatment of screws and pieces of medromized little parts.

Other:

• Pharmaceuticals and cosmetics.
• Wax industry or other bead-shaped products.