Stalam

Post-baking dryers WAVEDRY+

RF dryers have proven to be very effective when fitted after the baking ovens to control the product moisture content accurately and uniformly, with added benefits to productivity and quality. The radio frequency energy eliminates the excess moisture from the product rapidly and efficiently, without causing over-baking (excessive browning) of the surface. The RF electromagnetic field transfers energy to the product volumetrically and selectively according to the moisture location, overcoming low thermal conductivity and the crust heat barrier to directly dry the wetter centre of the product without affecting the desired colour. Combining a traditional oven with a post-baking RF equipment brings benefits in energy saving, reduced process time and final product quality.

Key features

• Moisture reduction and leveling: accurate moisture level and reduced cross-band moisture differential at the exit of the baking oven
• Enhanced flavour and crispness, improved colour control and shelf-life, reduced checking problems
• Reduced acrylamide formation by reducing surface browning
• Higher oven throughput and reduced bakery floor space requirements and energy consumption
• Instantaneous and accurate process control