While exposed to radio frequencies, the water molecules undergo vibration and rotation at a frequency of over 27 million times per second, generating heat and, if necessary, raising the water temperature to evaporation. The heat transfer is endogenous and instantaneous in the entire product mass, making the whole process significantly faster than conventional drying and thermal methods.

The thermal effect in only due by to the molecules’ rotation and not to the electromagnetic radiation itself (that is, in fact, non-ionizing), preserving at best the biological, chemical, sensorial and nutritional properties of the products, in compliance with safety regulations.