Post-baking dryers to provide uniform moisture control

Radio Frequency launches a series of post-baking dryers that can be custom engineered for cookie, cracker, and snack food production operations that eliminates the final drying requirement.

Its Macrowave Post-Baking Dryers utilize radio frequency (RF) energy that preferentially heats and dries the moist areas of baked goods and snack foods to eliminate surface checking and control moisture and color.

Capable of increasing productivity by 30% or more, theses dryers remove the drying requirement from ovens to let bakers maintain their oven settings to achieve the product color goals in the last third of an oven line.

A 'direct' form of heating, RF wastes no energy in heating large volumes of air or preheating the system.

The technology is 'instant-on, instant-off' using energy only during the treatment process.

Developed for high-volume cookie production, the post-baking dryers remove residual moisture trapped within the center of the product, permitting conventional ovens to run at the maximum speed that a product can be produced with the correct loft, crumb structure, and color.

They are available in band widths up to 64" wide.