When searching for bakery manufacturing equipment for tortilla chips production, look no further than Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, USA. We are industry leaders in the tortilla, cookie, cracker, pretzel, baked snack, sweet goods, pet treat, bread and bun, and pizza industries.
RBS offers a Multi-Crisp Baked Snack System that enables you to produce a variety of wheat, potato, and corn masa flour crisps in one flexible system. The Multi-Crisp Line includes a 3- Roll Sheeter, Gauge Roll, Optional Rippled Gauge Roll, Rotary Cutting Station, and the SPECTRUM OVEN® and Dryer system.
Our modular systems can produce from 250 to 1000 kg/hr of finished product. The production volume depends on the number of oven sections after the dough sheeting equipment. Throughput capacity increases as oven zones are added.
Dough Mixing
Producing large quantities of consistent, uniform dough is extremely important in commercial crisps applications. Moisture level and distribution are critical to the texture of your final product.
Utilize the FX Continuous Mixer for tortilla chips, baked potato chips, veggie chips, rice crisps, potato snacks, stackable potato chips, and other low moisture mixtures.
It evenly distributes moisture into large amounts of dry powder with a revolutionary design that lifts the powder into atomized liquids. The process is designed to avoid creating wet and dry areas in the final dough.
The streamlined continuous mixing process minimizes the time between the mixer and sheeter and helps you create consistent and appealing product textures. Minimal time between mixing and baking is vital for consistent thin, crisp production.
Sheeting & Cutting
The Thomas L. Green 3-Roll Sheeter produces a consistent dough sheet that is ready for dough forming, lamination, or further reduction. Two forcing rolls draw the dough into the pressurized cavity between the three rolls, and the dough is compacted and discharged as a continuous sheet.
The Thomas L. Green Rotary Cutting Station is ideal when you need the ability to accurately and continuously cut discrete shapes from a single dough sheet. The integrated conveyor system moves the product through a rotating die assembly. Operators have the ability to adjust the pressure on the dough sheet to ensure a thorough cut and consistent piece production.
Baking & Drying
The single-pass SPECTRUM OVEN® is a proven convection baking system that is well-suited for balanced baking and developing interesting textures in crisp products. Products are baked on an open mesh. As an option, the oven can be supplied with a “wavy belt” to impart a curl to the product that will improve bag-fill.
Combine the SPECTRUM OVEN® with our Reading Pretzel Multi-Pass Dryer to reduce core moistures and improve the quality and storage characteristics of the products.
Reading Bakery Systems manufactures bakery manufacturing equipment that will meet the demands of your tortilla chips production and help you create a better-quality finished product. Call us at (01) 610-693-5816 or click here to learn more.