RF Equipment
RF 3x60 KW equipment for the post-baking drying of crispbread.
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POST-BAKING DRYING
RF dryers have been proven to be very effective when placed AFTER THE BAKING OVEN, in the production of biscuits such as cookies, crackers, appetiser snacks, sponge cakes, puff pastry and breakfast cereals. The following benefits have been clearly identified:
- the desired final moisture content and weight can be attained and constantly repeated;
- the product cooking and colour can be controlled independently;
- the product flavour is preserved;
- the phenomenon of fine cracks appearing across biscuits ("checking") is reduced;
- the product shelf-life is improved;
- the conventional oven throughput is increased by 20% up to 40%;
- reduced needed bakery floor space;
- considerable energy savings are achieved.
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