Post-baking dryers provide uniform moisture control

Radio Frequency Co., Inc. of Millis, Mass. has a series of post-baking dryers that can be custom-engineered for cookie, cracker, and snack food production operations in order to increase oven band speed by eliminating the final drying requirement from the last third of an oven line.

Macrowave 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 colour. Capable of increasing productivity by 30 per cent or more, these dryers remove the drying requirement from the last third of the oven line to let bakers maintain their oven settings to achieve the desired product colour goals.

Developed for high-volume cookie production, Macrowave Post-Baking Dryers quickly and efficiently remove residual moisture trapped within the centre 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 colour. These RF dryers are available in band widths up to 64-in. wide. www.macrowave.com