Food Engineering

Post-baking dryers

May 1, 2011




Eliminating the final drying requirement from the last third of an oven line, Radio Frequency Macrowave post-baking dryers utilize radio frequency energy that preferentially heats and dries the moist areas of cookies, crackers and snack foods, enabling conventional ovens to run at the maximum speed for product production with the correct loft, crumb structure and color. The technology is “instant-on/instant-off,” using energy only during the treatment process. Developed for high-volume production, the dryers are available in band widths up to 64-in. wide. 

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