Today, healthier snacks, particularly granola bars, have become more popular. If you are seeking suppliers of bakery manufacturing equipment for the production of granola bars, look no further than Reading Bakery.
About Us
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, has been at the forefront of industrial baking systems and technology for more than 125 years, serving customers in the global foodservice industries
The Reading Bakery Systems brands – Thomas L. Green, Reading Pretzel, Exact Mixing, and Reading Thermal – offer production lines capable of producing a wide range of snack products, continuous mixing solutions, and oven profiling and consulting services.
Granola Production System
Outdoor enthusiasts, students, busy office workers, and others have turned to granola bars in their quest for a healthier snack food option.
To help our customers capitalize on recent consumer trends and maximize their snack product lines, RBS has designed the RBS Granola Production System, built on industry-leading baking technology and unparalleled flexibility.
The RBS Granola Production System includes:
AMF Batch Mixer (not manufactured by RBS): AMF’s Specialty Sigma Arm Mixer offers maximum flexibility and unmatched reliability for various 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 an overhead kibbler: Irregular-sized topping materials are easily handled by the Omega IV 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 apprised of the product level for consistent and continuous operation. A conveyor acts as the product distributor at the bottom of the Dispenser.
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 single-pass baking platform designed to improve product quality and consistency. The Emithermic Zone (Radiant/Convection) zone offers both radiant and convective heat transfer and a humidity-controlled product zone for balanced baking. 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.
Call us at (01) 610-693-5816 or contact us online to learn more about our bakery equipment for the production of granola bars and the industry’s most advanced commercial baking products.