The right bakery equipment can increase your efficiency and reduce costs without sacrificing the quality of your product.
Reading Bakery Systems is a leading manufacturer of commercial bakery equipment, specializing in the world’s most advanced oven systems, batch and continuous mixers, and a wide range of dough handling, dough forming, and auxiliary equipment that is unrivaled in the industry.
Commercial Mixing Equipment
Producing large quantities of consistent, uniform dough can present a number of challenges.
The Thomas L. Green Vertical Spindle Mixer is suitable for biscuit, cookie and cracker products, and particularly doughs that require a two-stage mixing process with a fermentation period in between. The mixer allows the same dough to be mixed twice and stay in the same trough throughout the process. After the first mixing stage, the dough rests in the trough and can then be repositioned beneath the spindles and remixed with the final ingredients.
Continuous mixing equipment accurately delivers ingredients to the mixer at rates high enough to meet the demands of the mixing process and help you produce a better quality finished product. One advantage is that it produces a continuous stream of dough that can be sliced automatically into loaves by the mixer without extra dough handling equipment.
The Exact LDX Continuous Mixer is an excellent choice for cookies and other products that require the blending of ingredients before adding the majority of the flour. If you are manufacturing pretzels, crackers, pizza, pet snacks or other wheat-based products, the Exact EX Continuous Mixer uniformly mixes products with a variety of dough moisture levels and is well-suited to all but the lowest viscosity powder/liquid mixtures.
Commercial Baking Ovens
The biscuit, cookie and cracker industry has trusted Thomas L. Green ovens for more than 120 years. The PRISM OVEN is a flexible single-pass baking platform with repeatable control of time, temperature, humidity and type of heat transfer that is designed to enhance product consistency.
The PRISM OVEN features direct gas fired, convection and combination radiant/convection baking zones. Utilize the direct gas-fired sections for product development and cooking functions, and the convection zones for moisture removal and balanced coloring.
When your product line involves pretzels, potato chips and other crisp baked snacks, the flexible Reading Pretzel SPECTRUM OVEN® offers a variety of heat transfer combinations in a single modular design. It features radiation, convection and conduction heat transfer options that are built and controlled as separate heating zones for more precise control of product quality.
Combine an oven module with a kiln or dryer module for a space-saving two-pass baking chamber with independently controlled zones. The zones allow you to remove the final moisture in a manner most appropriate for the product without requiring additional plant space.
Reading Bakery Systems’ expertise, innovative research and development, and range of bakery equipment are unparalleled. We offer unit machines and turnkey systems that will meet your production needs. Call us at (01) 610-693-5816 or click here to contact us online.