Stalam presents its latest innovations based on radio frequency, a thermal technology that allows precise, fast and uniform control of the temperature inside the product.

Key benefits include energy savings and waste reduction, compliance with European regulations on acrylamide reduction.

Wavedry+ is a post-baking dryer that accurately and uniformly eliminates the residual moisture from the product, improving crispness, flavour retention and shelf-life. The final drying by RF allows to reduce the acrylamide formation by up to 35% compared to traditional methods. Wavebake+ is a volumetric baking system for white-crust bread.

It drastically reduces baking time up to five times, saving energy and increasing flexibility. Wavesan+ is the continuous pasteurization solution for packaged products including pastries and fresh pasta. It ensures the microbiological safety of the product without compromising its sensorial characteristics and reduces the use of additives and preservatives.