Convection Oven Over Dryer Zone, Bakery Equipment and Bakery Systems

Combines a standard convection oven over a drying zone

This space saving zone combines a standard convection zone and mounts it over a drying zone. Product passes through the baking chamber and is transferred to a second conveyor running in the opposite direction through the dryer positioned beneath the oven zone. Convection heat is applied to the product in the dryer through a forced air plenum running underneath the conveyor. Oven and dryer modules are independently controlled and monitored. Separation of the baking and drying process permits more efficient production of products requiring long dry times or those with greater mass.

Features & Specifications

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Key Features

Our industry-leading oven technology optimizes output and efficiency to improve your products and your process.

Flexible heat transfer modes and control
Factory built sections for quick and easy installation
Modular design for optimal baking profile control
Air circulation and exhaust systems are completely controllable
Feedback based control system enables automatic monitoring and adjusting of the oven
Offered in gas or electric heat
Existing RBS ovens can be easily converted from gas to electric heat

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Safety and Sanitation

RBS equipment is designed and built to our SafeShield Program standards to ensure operator safety, easy and quick sanitation and food safety. Key SafeShield features for this machine are:

Enclosed operation to minimize operator interaction with moving parts

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Control Systems

Reading Bakery Systems provides the latest, custom designed control systems for your equipment. All control systems are designed and built in house. We stay up to date on the latest technologies, safety standards and control specifications to keep your production line running safely and efficiently.

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