Reading Bakery Systems can help you efficiently and profitably produce tasty baked crisps that consumers demand and achieve better product consistency with our high-quality production line equipment.
As a long-time global leader in the snack food industry, Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, manufactures technologically advanced commercial bakery equipment, including Exact continuous mixing equipment and the world’s most advanced commercial oven systems by Thomas L. Green and Reading Pretzel, which are engineered to help customers around the globe meet their production demands.
Continuous Mixing
Continuous mixing offers customers numerous advantages over batch mixing. The biggest advantage in all applications is the ability to produce more consistent dough and, therefore, a more consistent finished product.
Exact Mixing has designed a variety of mixer models for different types of products. Production volumes range from 50 kg/hour to over 10,000 kg/hour. The process can be accomplished in an almost employee-free environment, resulting in significant cost savings and value.
For multi-crisp products, the Exact FX Continuous Mixer utilizes high speed lofting for low moisture, hydroscopic powder-type mixtures. The FX Mixer evenly distributes small amounts of moisture into large quantities of dry ingredients and is ideal for hydroscopic powders, such as potato flakes used to make fabricated potato chips, as well as for corn chips, veggie chips, rice crisps, and other low moisture mixtures.
Sheeting
After continuous mixing ensures even moisture distribution throughout the dough and appealing product textures, the single-reduction 2-Roll Sheeter will produce a continuous and consistent dough sheet and discharge it directly onto the rotary cutter infeed conveyor.
Cutting
The Rotary Cutting Station, accurately and continuously cuts discrete product shapes by means of a rotating die assembly.
Baking
The Reading Pretzel SPECTRUM OVEN® offers a single modular design with flexible heat transfer combinations.
- In the Single Pass Convection Zone, combustion and make-up air is heated in the penthouse above the baking chamber and circulated into the baking chamber. Airflow is consistent, and product moisture removal is accomplished with operator control of exhaust, air temperature and circulation velocity.
- The flexible SMART Zone blends heat transfer from both radiant and convection sources. It can be configured as pure radiation, pure convection or a combination of the two methods, an excellent solution when you need to produce different products on the same line.
- The space-saving Convection Oven over Kiln Zone features a standard convection zone mounted over a kiln or drying zone. The separate processes allow for more efficient production of products that have longer dry times or greater mass.
Oven zones are pre-assembled for faster installation, and available in full stainless steel to address salt, corrosion and high humidity levels.
Add a Multi-Pass Dryer to increase oven speed, production throughput and process control. And monitor oven performance with the unique SCORPION® 2 Data Logging Measurement System, a powerful diagnostic and evaluation tool that measures temperature, air velocity, heat flux and humidity in real-time, and allows customers to create the ideal conditions for producing the very best end product.
The wide variety of innovative baked crisps production line equipment from Reading Bakery Systems will handle all aspects of your manufacturing process. Call us at (01) 610-693-5816 or click here to find out more about the world’s most advanced commercial baking systems.