Post-Baking Dryers Provide Uniform Moisture Control

February 17, 2015

1 Min Read
Post-Baking Dryers Provide Uniform Moisture Control
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This series of post-baking dryers can be custom engineered for cookie, cracker, and snack food production operations to increase oven band speed by eliminating the final drying requirement from the last third of an oven line.
 
Macrowave post-baking dryers utilize RF (radio frequency) energy that preferentially heats and dries the moist areas of cookies, crackers, and snack foods to eliminate surface checking and control moisture and color. Capable of increasing productivity by 30% or more, these dryers remove the drying requirement from the last third of the oven line to let bakers maintain their oven settings to achieve the desired product color goals.  
 
Developed for high-volume cookie production, the dryers quickly and efficiently 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. These RF dryers are available in band widths up to 64 in. wide.
 
Radio Frequency Company, Inc., Millis, MA 508-376-9555 www.radiofrequency.com

For related articles, news, and equipment reviews, visit our Drying & Thermal Solids Processing Equipment Zone
 

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