November 11, 2015 By Laura Aiken
A series of post-baking dryers that 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 is available from Radio Frequency Co.
Macrowave Post-Baking Dryers utilize radio frequency energy, which 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 per cent 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, reports Radio Frequency in a news release.
Developed for high-volume cookie production, Macrowave Post-Baking Dryers are designed to 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 dryers are available in band widths up to 64” wide. Case histories describing actual installations are available.
Macrowave Post-Baking Dryers are priced from $200,000 up, depending upon the configuration. Literature, feasibility studies and quotations are available upon request. www.radiofrequency.com
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