Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, manufactures the world’s most advanced commercial oven systems for the production of a wide variety of food and snack products. We offer two principal oven design platforms (PRISM and SPECTRUM) that include direct gas fired, radiant tube, convection, recirculation, and hybrid oven zones to combine these technologies into each baking zone.
When purchasing commercial ovens, there are a number of factors to consider, such as fuel efficiency, production capacity, ease-of-use, floor space, cost, and whether the oven will help you produce biscuits, cookies, crackers, pretzels, potato chips, bread snacks, toaster pastries, or pet treats that will live up to your expectations.
PRISM OVEN
The Thomas L. Green PRISM OVEN is a powerful system for uniform baking of products such as:
- Hard and soft biscuits
- Cookies
- Straight sheeted, dual sheeted and laminated crackers
- Breads
- Snack cakes
PRISM employs both direct gas fired and convection oven modules to provide uniform quality, color, taste and texture in your biscuits, crackers and cookies. With over 100 years of successful worldwide installations, customers appreciate this oven’s capacity for repeatable control of time, temperature, humidity and type of heat transfer.
SPECTRUM OVEN®
The Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design, making it ideally suited to:
- Baked snack crisps from potato, wheat, multi-grain or corn masa flour doughs
- Extruded pretzels and snacks
- Pet treats
The single-pass oven allows for the production of different products simply by adjusting the heat transfer profile. SPECTRUM features an easy-to-use system that gives the operator complete control of oven temperature, humidity, and product bake time. A kiln or dryer module may be combined with an oven module to create a space-efficient two-pass baking chamber. An optional Multi-Pass Dryer provides faster oven speeds, greater production throughput, and more process control.
Expanded Product Capabilities
Customers who wish to expand their product lines to include snacks made from corn, rice and other cereal ingredients may be interested in Reading Bakery Systems’ single-screw expanded snack extrusion system. Components include:
Dry Ingredient Ribbon Blender: Create a uniform blend of dry ingredients for an assortment of recipes that can be run through the extrusion system. Or utilize it to evenly distribute oil or increase the moisture level of the blend to promote better processing and higher system throughput.
High-Pressure Extruder: This extruder mixes and cooks raw ingredients to produce a wider range of shapes, such as curls and balls. Ribbons, popcorn and other shapes are also possible with additional development at our Science & Innovation Center.
Tumble Dryer: Reduce the moisture of your product to the proper, finished level, typically 1.5-4%. This dryer is often capable of handling product from two extruders at one time.
Slurry Applicator: Coat dried products with an oil-based seasoning blend to add flavors to the final product such as cheese, butter, or a variety of other savory combinations with the slurry applicator.
Reading Bakery Systems’ expertise, innovative research and development, and range of bakery equipment are unrivaled in the industry. We offer direct gas fired and convection ovens as unit machines and turnkey systems, as well as a wide range of equipment to meet your unique snack production needs. Call us at (01) 610-693-5816 or click here to contact us online.