Post- baking dryers

Product catalog summary

Introduction to RF Heating Technology
Radio frequency (RF) heating technology has become a reliable method for drying bakery products, particularly effective when used after baking ovens. It ensures accurate and uniform moisture control, enhancing productivity and quality without causing over-baking.

Specifications and Equipment
Examples of RF equipment include "RF 15 kW" dryers for bread-sticks and "RF 3x60 kW" equipment for continuous drying of cracker biscuits. These systems are effective in reducing and leveling moisture content in various bakery products.

Applications
RF post-baking equipment is successfully used for drying a wide range of products, including breakfast cereals, cookies, pastries, wafers, snacks, and more.

Benefits of RF Post-Baking Drying

Accurate moisture target achievement
Reduction of moisture differential and uniform moisture distribution
Minimized surface browning and Acrylamide formation
Improved flavor retention, color control, and quality
Reduced checking problems and improved shelf-life
Increased oven throughput and reduced floor space requirements
Instant and accurate process control
Energy savings

Operational Advantages
The use of RF dryers allows for reduced residence time in baking ovens, enabling increased production line speeds and throughput.

Contact Information
STALAM S.p.A., Via dell’Olmo, 7 (Z.I.), 36055 NOVE (VI), Italy. Tel: +39.0424.597400, Fax: +39.0424.590722, Email: [email protected], Web: www.stalam.com

Catalog excerpts

“RF” POST-BAKING DRYING Over the years the radio frequency heating technology has increasingly become an accepted and reliable method of drying bakery products. In virtually every case the RF dryer has proven to be very effective when fitted after the baking oven 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. 2 sets “RF 15 kW” post-baking dryers for bread-sticks. “RF 3x60 kW” post-baking equipment for the continuous drying of cracker biscuits. Typical moisture reduction and levelling effect achieved in biscuits by means of a RF post-baki

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The residence time in the baking oven can be reduced so that the production line speed can be increased correspondingly. Here is a list of some products which Typical throughput increase by addition of are being dried successfully using a RFpost-bakingdryer. RF post-baking equipment after the conventional baking ovens: ► Breakfast Cereals ► Butter Cookies ► Chocolate Cookies ► Coconut Rings ► Custard Cream Shells ► Choux/Eclairs ► Meringues ► Oat Flake Cookies ► Puff Pastry ► Shortbread ► Sponge products ► Wafers ► Baby Cookies ► Appetiser Snacks ► Bagel Chips ► Biscotte ► Bread Croutons ►...

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Post- baking dryers

Post- baking dryers

Catalog excerpts

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