Explore the advanced commercial bakery oven solutions at Reading Bakery Systems, and take advantage of the latest technology that will make your industrial operation as efficient as possible.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, has been at the forefront of commercial baking systems and technology for over 125 years.
Our brands – Thomas L. Green, Reading Pretzel, Exact Mixing, and Reading Thermal – offer products capable of manufacturing a wide variety of snack products, continuous mixing solutions, and oven profiling and consulting services.
Innovation is in our DNA and fully displayed at our 30,000-square-foot RBS Science & Innovation Center in Sinking Spring, Pennsylvania. We partner with our customers and demonstrate solutions so they can look for new products and equipment solutions.
High-Quality Tunnel Oven Technology
Tunnel ovens are perfect for large-scale industrial bakeries and are designed for baking a high volume of products in a continuous flow. These ovens use a conveyor belt system to move products through the oven, allowing for consistent baking results and increased efficiency. They are also highly customizable, making them perfect for bakeries that require specialized baking systems.
The Thomas L. Green PRISM OVEN is a powerful system for uniformly baking products like hard and soft biscuits, cookies, crackers, English muffins, and snack cakes. It employs Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones, and Convection Zones, each with several options to provide your baked products with uniform quality, color, taste, and texture.
The Reading Pretzel SPECTRUM OVEN® offers a single modular design with radiation, convection, and conduction heat transfer options. It is well-suited to extruded pretzels and snacks, baked snack crisps, and pet treats. The SPECTRUM OVEN® features an easy-to-use system that gives the operator complete control of oven temperature, humidity, and product bake time.
High-Quality Electric Oven Technology
If you are looking for full electric baking, we offer an electric version penthouse for our convection style and Emithermic ovens. The gas penthouse can be exchanged with an electric penthouse on our existing ovens. We also manufacture an electric cracker oven to replace DGF ovens by modifying our Emithermic Oven Zone, enabling it to impart the higher heat crackers require without a lot of air currents that can dry the product before allowing flavor and texture to develop.
Reading Bakery Systems also offers a range of service and support options for our products. From installation and training to ongoing maintenance and repair, we are dedicated to ensuring our customers have the support they need to keep their equipment running smoothly.
Keep pace with the latest advanced bakery oven technology and solutions at Reading Bakery Systems. We can handle all aspects of your manufacturing process and provide greater flexibility. Contact us online or call us at (01) 610-693-5816 to learn more.