{"id":3596,"date":"2023-05-18T11:31:15","date_gmt":"2023-05-18T09:31:15","guid":{"rendered":"https:\/\/www.stalam.com\/rf-per-fornerie-industriali\/"},"modified":"2025-05-27T11:27:27","modified_gmt":"2025-05-27T09:27:27","slug":"rf-for-industrial-bakeries","status":"publish","type":"page","link":"https:\/\/www.stalam.com\/en\/rf-for-industrial-bakeries\/","title":{"rendered":"RF for industrial bakeries"},"content":{"rendered":"\n
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Home<\/a><\/span><\/span><\/p>

RF for industrial bakeries<\/h1>\n <\/div>\n<\/div>\n\n\n\n\n
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In baking ovens, after the \u201cdevelopment\u201d of the dough and the actual \u201cbaking\u201d phase, at least one third of the oven length (the final section) is dedicated to \u201ccolouring and drying\u201d the product.
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\nAlong the baking process, as the product loses moisture, its thermal conductivity falls and evaporation slows down. The evaporation is further compromised by the crust formation that acts both as a heat and mass transfer barrier.
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\nThe removal of the final excess moisture from the product is therefore a difficult task: the conventional oven finds it hard to transfer heat to the centre without the risk of over-colouring, which will result in a dark and out of specification product. Over-baking (browning) has also been recognised as one of the causes of Acrylamide formation, a suspected carcinogenic substance formed during cooking, baking and frying of carbohydrate-rich food products. Last but not least, the moisture differential between the centre and the crust will generate tensions within the product, during and after cooling, that may cause the so-called \u201cchecking\u201d phenomenon, i.e. cracks and fractures that appear in the product even without any mechanical solicitation.
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\nThis is the stage where RF post-baking is of greatest value.
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\nThe RF electromagnetic field, due to its ability to transfer energy to the product volumetrically and selectively according to the moisture location, will overcome the low thermal conductivity and the crust heat barrier and directly dry the (wetter) centre of the product without affecting the desired colour.
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\nPractically, combining a traditional oven with a post-baking RF equipment, it is possible to manage the baking process as follows: development, baking and colouring of the product will take place in the traditional oven, while the last phase of drying will take place in the RF equipment, with noticeable advantages in terms of energy saving, process time and final product quality.<\/p>\n <\/div>\n\n \n \n <\/div>\n<\/div>\n\n\n\n\n

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\n\n Some distinctive features of Stalam post-baking dryers<\/span>\n \n
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Patented \u201cdouble polarity\u201d electrode system<\/strong>
\nStalam has developed and patented a special electrode system called \u201cdouble polarity\u201d<\/a> which is able to generate a strongly concentrated horizontal RF field on thin products (say, up to about 20 mm thickness). Thanks to the unique RF field pattern between the electrodes, the following benefits are achieved:<\/p>\n