Radio Frequency Drying is a simple precise process and is in common use in the food industry with proven processes available for a wide range of applications such as:
Post bake drying and moisture control.
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Reduces Checking - uneven stresses in the product are eliminated as a result of evening the product moisture profile
Product Colour Control - in the RF process, allows colour and moisture control to be separated
Energy Savings - unlike conventional equipment the efficiency of the high frequency oven is only marginally reduced at low moisture levels
Increased Production - throughput of a typical oven line can be increased by as much as 50% on certain products without an increase in overall plant length.
Floor Space Savings - efficient heat transfer results in faster product transfer and reduced oven length
Rapid and Even Heating - of doughs
Improves Efficiency - of conventional baking lines
Automatically Compensates - for variations in product moisture
Automatically profiles for uniform moisture content
Eliminates Centre Bone - increases shelf life
Sanitized ovens produced from stainless steel
Further Optional Features
Belt washer system to avoid flavour contamination