Are you looking for bakery manufacturing equipment for the production of baked granola to take advantage of a popular snack food trend? If you are concerned about the operational hurdles of venturing into this healthy snack segment, Reading Bakery Systems can help.
Who is Reading Bakery Systems?
Reading Bakery Systems (RBS) is a global leader in the snack food industry, manufacturing technologically advanced commercial bakery equipment, including Exact continuous mixing equipment, which accurately delivers dough to your snack production line. We also manufacture 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 snack production demands.
The RBS Granola Production System
RBS has designed the new Granola Production System with efficiency, reliability, and flexibility in mind to help our customers optimize their production. It includes:
AMF Batch Mixer (not manufactured by RBS): AMF’s Specialty Sigma Arm Mixer offers maximum flexibility and unmatched reliability for a wide range of dough types. AMF’s complete dough system provides low maintenance, labor-free dough handling for the most consistent dough, batch after batch.
Omega IV Dispenser with kibbler shafts: Irregular-sized topping materials are easily handled by the Omega IV Dispenser. A conveyor acts as the product distributor at the bottom of the Dispenser. The live bottom product hopper funnels the toppings toward the distribution conveyor without bridging or clumping. An optional photo-eye sensor mounted above the hopper ensures that the operator is kept apprised of the product level for consistent and continuous operation.
Guillotine Cutter: The Reading Pretzel Guillotine Cutter and Slitter are designed to cut products uniformly before or after baking. Cutters can be built as stand-alone machines or integrated into an existing production frame and control system. Accurate cutting control allows the operator to create a product size as short as one inch (25 mm) with the press of a button.
PRISM Emithermic Oven: The Thomas L. Green PRISM OVEN is a proven single-pass baking platform designed with flexibility for balanced and consistent baking. The Emithermic Zone (Radiant/Convection) zone offers both radiant and convective heat transfer and a humidity-controlled product zone that provides greater flexibility and control when baking wirecut and rotary moulded cookies and granola bars. The Emithermic Zone uses Thermatec high radiant panels for more efficient radiant heat transfer. Automatic controls quickly change the type of heat, temperature, and air velocity.
Customers who want to increase the flexibility of their production line can also add the Omega IV Dispenser with kibbler to their wirecut cookie line to make granola. The same oven is used for baking both types of products.
As you evaluate bakery manufacturing equipment for the production of baked granola, visit Reading Bakery Systems to discover the world’s most advanced commercial equipment. Call us at (01) 610-693-5816 or contact us online to learn more.