Post-Baking Dryers Provide Uniform Moisture Control

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 U.S.-based Radio Frequency Co., Inc.

Macrowave^TM Post-Baking Dryers utilize RF (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, theses dryers remove the drying requirement from ovens to let bakers maintain their oven settings to achieve the product color goals in the last third of an oven line.

Radio Frequency (RF) heating is a highly efficient, “direct” form of heating such that no energy is wasted heating large volumes of air or preheating the system itself.  The technology is “instant-on, instant-off” using energy only during the treatment process.

Developed for high-volume cookie production, Macrowave^TM Post-Baking 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″ wide. Case histories describing actual installations are available.

Macrowave^TM Post-Baking Dryers are priced from $200,000 up, depending upon the configuration. Literature, feasibility studies and quotations are available upon request.