Stationary dryer WAVEDRY+
for the baking industry

stationary dryer
stationary dryer
stationary dryer
stationary dryer
stationary dryer
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Characteristics

Mobility
stationary
Other characteristics
for the baking industry

Description

REDUCE ACRYLAMIDE, ENHANCE FLAVOUR AND CRISPNESS Radio frequency post baking drying allows to eliminate the excess moisture from the product rapidly and efficiently, without causing over-baking (excessive browning) of the surface, with added benefits to productivity and quality. ->Moisture reduction and leveling RF drying allows to achieve an accurate moisture level inside the product and to reduce cross-band moisture differential at the exit of the baking oven. ->Enhanced flavour and crispness The RF treatment improves flavour retention, colour control, crispness and shelf-life. It also reduces checking problems. ->Reduced acrylamide formation Final drying by RF allows to reduce surface browning and Acrylamide formation. ->Higher oven throughtput Final RF drying increases conventional oven throughput and reduces bakery floor space requirements and energy consumption. The process control is instantaneous and accurate.
*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.