Description
Infrared drying ovens transmit useful energy to the surface of food products without contact. They can be used to produce crusts (cheese, crustless sandwich loaves), dry coatings (cheese, meat) and reduce surface water content without altering the core of the product.
They are little affected by working conditions and, thanks to the reaction of their emitters, can correct the convective part inherent in any heat tunnel, making them very stable ovens. Energy is delivered to the right place at the right time. These are also known as cold furnaces. They avoid unnecessary heating of the products as a whole and are therefore an ideal solution for cold products.
Infrared drying ovens can be used as conventional ovens or as simple infrared panels in an open process.
