Getting moisture out–at the right time, in the right place–makes everything easier. You hit your water-activity targets, shelf life improves, and the product eats the way you promised. The trick isn’t simply “more heat.” It’s matching airflow, humidity, and dwell time to your dough and your geometry. Bakery production line equipment in the UK from Reading Bakery Systems reduces moisture quickly, evenly, and predictably – without overbaking edges or starving the center.
Start With Water Targets, Not Just Temperatures
Efficient drying begins before the oven doors. You’ll get farther, faster when the dough’s hydration and temperature are consistent. RBS Exact Mixing continuous systems help you control absorption and friction heat so every batch enters the line with the same starting point. When water content and dough temperature are steady, the oven doesn’t have to “fix” upstream variation, and you can be more aggressive about moisture removal without risking color drift or texture surprises.
Configure Zones For Drying First, Finishing Second
If you’re choosing equipment, ask how it lets you stage the bake. Early zones should focus on moving water; later zones should set color and texture. We offer Emithermic and Convection zones you can mix and match so the first third of the tunnel emphasizes convective mass flow, and the back end brings in controllable radiant energy for finish.
Our Emithermic XE technology – built as a modern alternative to traditional DGF – blends radiant panels with forced convection to speed moisture removal while keeping heat delivery extremely even across the belt. That means faster drying without tipping into case hardening.
Measure What The Product Feels, Not Just What The HMI Says
You can’t optimize what you can’t see. We offer products that profile heat flux, air velocity, and humidity through the oven and prove that your “drying zones” are actually removing water efficiently. Once we capture the profile of your best run, we lock it in as the new standard and teach operators how to recognize when conditions drift. That data makes it easy to defend shorter bakes, reduce energy use, and keep quality stable as ingredients or seasons change.
Design That Makes Cleaning Faster And Drying Easier Tomorrow
Moisture removal is a daily game, and clean equipment wins it more often. Open frameworks, sloped surfaces, and easy-access transfer points on our PRISM and SPECTRUM OVEN lines help sanitation teams clear buildup that would otherwise disrupt airflow. When belts, guides, and contact parts go back together correctly the first time, your next bake starts with the air doing exactly what you planned–moving moisture off product and out of the tunnel efficiently.
Keep Cooling Honest To Protect Water Activity
Great drying can be undone by poor cooling. We’ll help you maintain controlled airflow and spacing off the oven so products shed residual heat without reabsorbing ambient moisture. Getting to target core temperature quickly keeps water activity (aw) where you set it in the oven, which protects shelf life and reduces surprises in package testing.
Dry Faster, Bake Smarter
When we configure and support your line this way, moisture leaves on your schedule, quality stays tight, and every shift feels easier. If you’re ready to shorten bake times without sacrificing color, let’s build the drying profile your products deserve. Learn more about our bakery production line equipment in the UK by calling Reading Bakery Systems at +1 610-693-5816 or using our online contact form.