Radio frequency dryer WAVEDRY+

continuousfor the food industrydehumidifying

Overview
RF dryers installed after baking ovens provide accurate, uniform control of product moisture during the final drying phase. Radio frequency energy removes excess moisture quickly and selectively without inducing additional surface browning.

How it works
The RF electromagnetic field transfers energy volumetrically and targets wetter regions inside the product, overcoming low thermal conductivity and crust barriers to dry the product centre without altering desired surface colour. Integrating RF post-baking equipment with conventional ovens enables the oven to handle development, baking and colouring while RF completes the final drying stage for reduced process time and energy use.

Benefits

• Moisture reduction and leveling: precise internal moisture control and reduced centre-to-crust moisture differential at oven exit.
• Enhanced flavour and crispness: better flavour retention, controlled colouring, improved crispness and extended shelf-life; fewer checking (cracks) issues.
• Reduced acrylamide formation: limited surface browning lowers acrylamide risk.
• Higher oven throughput and energy savings: offloading final drying to RF increases oven capacity, shortens lines and reduces energy consumption; process control is instantaneous.

Suitable products / applications

• Breakfast Cereals
• Butter Cookies
• Chocolate Cookies
• Coconut Rings
• Custard Cream Shells
• Choux / Éclairs
• Meringues
• Oat Flake Cookies
• Puff Pastry
• Shortbread
• Bread Sticks
• Sponge products
• Wafers
• Baby Cookies
• Rusk Biscuit
• Appetiser Snacks
• Bagel Chips
• Biscotte
• Bread Croutons
• Cheese Thins
• Cracker Biscuits
• Crispbread
• Matzo
• Pretzels

Technical features / specifications

• Manufacturer: Stalam
• Commercial denomination (model): WAVEDRY+
• Technology: Radio Frequency (RF) dryers for post-baking treatment
• Primary application: final drying to control moisture content uniformly after baking ovens
• Main benefits: moisture leveling, improved flavour and crispness, reduced acrylamide formation, higher oven throughput, energy saving, reduced process time
• Typical processed products: various biscuits, pastries, wafers, bread products and snacks (see Suitable products / applications)
• Technical data: detailed technical data sheet available (PDF)