Tunnel bakery oven WAVEBAKE+

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Product overview
The WAVEBAKE+ is a radio-frequency (RF) baking oven developed by Stalam for continuous baking of white-crust bread. It performs the full baking process by delivering RF electromagnetic energy directly into dough pieces, removing the need for conventional heat sources. The equipment incorporates a patented variable-configuration electrode that supplies controlled RF energy at different positions between the electrodes while the dough changes volume. The basic configuration is modular and scalable, adaptable to small or large production rates and to various product sizes, enabling both fully baked and par-baked outputs and supporting development of new product formats.

How it works
The system heats dough volumetrically using RF electromagnetic energy. Key functional elements are the patented variable-configuration electrode and an exclusive control system that manages energy transfer from RF generators to the electrodes. Energy regulation is achieved via variable capacitors fitted in independent consecutive oven modules, allowing precise RF distribution along the oven length and ensuring consistent, controlled baking of all dough pieces passing through the tunnel.

Applications and flexibility
The modular design allows configuration for production capacities approximately from 250 to 2,500 kg/h of dough. The oven is suitable for a range of product types and sizes (not limited to loaves) and supports both full and partial baking, providing line flexibility and enabling new product development.

Benefits

• Reduced baking time: typically 3–5× faster than traditional convection ovens.
• Smaller oven footprint: shorter tunnel length for equivalent production capacity.
• Energy efficiency: direct volumetric heating reduces overall energy consumption.
• Operational flexibility: supports fully baked and par-baked white-crust bread without compromising throughput.

Technical specifications

• Technology: Radio Frequency (RF) baking — full-process RF heating without conventional heat sources.
• Patented component: variable-configuration electrode capable of delivering controlled RF energy while product volume changes.
• Energy control: high-precision system using variable capacitors in independent consecutive modules for accurate energy distribution.
• Modular architecture: oven composed of independent consecutive modules for scalable configuration and production tuning.
• Production capacity: approximately 250–2,500 kg/h of dough (configurable).
• Product compatibility: adaptable to different product types and sizes; supports fully baked and par-baked outputs.
• Performance: drastically reduced baking times and even, controlled baking across dough pieces.