Rice cakes are formed on dedicated puffing machines, where conditioned rice is heated under pressure and released to expand into a cake. Our role comes after that stage: a tunnel oven or belt dryer handles drying, toasting, crisping and seasoning set, so the cakes keep their crunch and flavour in the pack.
To dry rice cakes, GEM recommends the Tunnel & Belt Oven. Band Dryer and Industrial Cooler are used when the feed or site calls for it. Every project starts with a pilot trial on your own sample.
A tunnel oven toasts and crisps puffed rice cakes and sets seasoning or coatings at controlled temperature. A band dryer is used where gentle drying is enough without colour change, and a cooler stabilises coatings before packing.
| Recommended dryer | Tunnel & Belt Oven |
| Alternatives | Band Dryer, Industrial Cooler |
| Application area | Bakery, Biscuits & Rice Crackers |
| Industries | Food & Beverage |
Proper drying and seasoning set protect crunch and appearance, reducing breakage and returns. Adding an oven after puffing lets producers widen ranges into flavoured and coated products.
Plants searching for a rice cake oven or comparing a rice cake drying machine usually need three answers: which dryer fits, what it costs to run, and how fast it pays back. For Rice Cakes, we start from your throughput, current moisture and the target, trial a sample on the Tunnel & Belt Oven, and return a sized recommendation with a budget quotation for your food operation.
We trial your material in our pilot facility before any equipment decision, then size the dryer from real data.
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