curing oven / tunnel / for the food industry
for the food industry
Baking of white-crust bread
Recently, Stalam has introduced a revolutionary “variable configuration” electrode (patented), which is capable of delivering controlled quantities of RF energy in different positions between the electrodes where the product is still “developing” (ie. changing its volume), as required by the baking process. Moreover, Stalam radio frequency ovens are equipped with an exclusive and extremely accurate system to control the energy transmitted to the electrodes from the RF generators, through variable capacitors fitted in independent and consecutive oven “modules”. These developments have made it possible to ensure a perfectly even and controlled baking process of all the dough pieces passing through the RF oven.
The RF baking oven developed by Stalam is a real breakthrough in the baking technology worldwide. The equipment’s basic configuration is extremely flexible and can be adapted to small or large production capacities (say from 250 kg/h to 2,500 kg/h of dough), different type and size products (ie. not only bread loaves), to be fully baked or par-baked, etc. paving the way to the possibility of developing totally new products, not existing in the market, yet.