A series of post-baking dryers that can be custom-engineered for cookie, cracker, and snack food production to increase oven band speed has been launched by US firm Radio Frequency Co.
Macrowave Post-Baking Dryers use radio frequency energy, which preferentially heats and dries the moist areas of cookies, crackers, and snack foods. Capable of increasing productivity by 30% or more, these dryers remove the drying requirement from ovens to let bakers maintain their oven settings to achieve the right product colour in the last third of an oven line.
Developed for high-volume cookie production, the dryers quickly and efficiently remove residual moisture trapped within the centre of the product, allowing conventional ovens to run at the maximum speed that a product can be produced with the correct crumb structure and colour. The radio frequency dryers are available in band widths up to 64 inches.