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 ​ Benefits & fields of applications




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


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.