Food Engineering

POST-BAKING DRYERS

June 1, 2010




The Macrowave series of post-baking dryers can be custom-engineered for cookies, crackers or snack foods to remove residual moisture trapped within the center of the product. The dryers use radio-frequency (RF) energy, which preferentially heats and dries the moist areas to eliminate surface checking and control moisture and color. The dryers allow bakers to maintain oven settings and achieve product color goals in the last third of the oven line.

Radio Frequency Co. Inc.; 508-376-9555; www.radiofrequency.com