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Benefits

 

 ​ Benefits & fields of applications


 

Benefits

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The Radio Frequency drying and thermal processing method, thanks to its endogenous, selective and controlled heating mechanism, allows to obtain many technological, operational and economic benefits, the major ones being:

  • high energy transfer efficiency
  • uniform heating within the product
  • short process time
  • reduced equipment dimension
  • instant and accurate process control
  • better preservation of sensorial, chemical and physical characteristics of the product

  • negligible effect of weather / environmental conditions on the heating process
  • reduced thermal losses to the environment
  • no noise or fumes released by the energy source
  • improved working environment
  • low maintenance costs
 

Fields of applications

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Thanks to the above benefits, the RF technology is used extensively and profitably in the industry in the following application fields:

  • drying of textile fibres, yarns and fabrics after dyeing or other wet treatments
  • drying of leather and technical textiles (glass fibres, polymer foams, felts, non-wovens, etc.)
  • drying, conditioning and gluing of wood materials (laminates, profiles, parquet, cork, MDF, etc.) and papery substrates (paper, corrugated cardboard, carton tubes, etc.)
  • partial dehumidification before baking or sintering of ceramics and refractories (sanitary ware, pottery, catalytic supports, etc.)
  • pre-heating of thermosetting powders and welding of thermoplastics
  • drying of foundry sands, moulds, etc.
  • drying and thermosetting of resins, lacquers, paints and inks on different substrates (fabrics, non-wovens, plastic films, leather, wood, glass, etc.)

  • final drying and moisture content levelling of biscuits, crackers, sponge products, cereals, etc. after baking
  • drying and sanitisation of cereals, flours, spices, tobacco, etc.
  • thermal stabilisation and bacterial inactivation (pasteurisation or sterilisation) of packaged food (fresh pasta, gnocchi, baked products) and liquid / fluidised products (fruit preparations, liquid eggs, etc.);
  • tempering/defrosting, softening and pre-heating of raw materials and intermediates for the food industry (meat, fish, vegetables in blocks or IQF, butter, honey, etc.)

and many others.