RF and hot-air combo achieves more efficient post-bake drying

摘要

RADIO Frequency Company, best-known for its radio frequency (RF) post-baking dryers, has now combined the attributes of hot-air impingement together and RF drying in a new hybridised system, available across a broad range of product sizes and output capacities. The new Macrowave Express Series aims to increase drying efficiency and line productivity, while reducing water activity and carbon emissions and eliminating product checking (where moisture becomes trapped inside the body of a product). Excellent for the processing of bedded products such as cereals, snack mixes, seeds, spices and granular blends, these new systems have demonstrated a 40% increase in energy efficiency over conventional gas-fired drying systems, according to the company.