RPE supplies IR.C coated heaters and radiators to manufacturers of baking ovens

When baking with IR.C the infrared heat penetrates quickly and deeply into the dough. The baking process occurs “from inside to outside” in a gentle way. Thus one can achieve a fine-pored and moist crumb, and a crispy crust as needed. The valued ingredients are preserved; the bakery product doesn’t dry out and lasts longer [3]. The baking time can be shortened and the energy consumption can be reduced. [4]

IR.C can be used both for pre-baking, final baking, as well as for continuous baking; in new ovens, but also for retrofitting, if the oven structure is suitable for it.   
RPE has applied for a patent for relevant applications in the food industry.