When you need cereal bar manufacturing equipment for your commercial bakery, discover how Reading Bakery Systems’ latest offering can meet your needs.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, USA, has been at the forefront of commercial baking systems and technology for more than 125 years. We serve customers in the global food service industries, providing superior systems for the production of cereal and granola bars, biscuits, crackers, pretzels, cookies, sweet goods, baked potato chips, bread snacks, baked crisps, pet treats and more.
RBS Baked Granola Production System
Today, healthier snacks, particularly granola and cereal bars, have grown in popularity. As we continue to help customers capitalize on consumer trends and maximize their operations, RBS has designed the new Granola Production System with efficiency, reliability, and flexibility in mind to help our customers optimize their production. The system includes”
AMF Batch Mixer (not manufactured by RBS): The Specialty Sigma Arm Mixer from AMF offers maximum flexibility and unmatched reliability for a variety of dough types. Specifically designed for lower capacity mixing, 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. 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. A conveyor acts as the product distributor at the bottom of the Dispenser.
Guillotine Cutter: Reading Pretzel’s Guillotine Cutter and Slitter are designed to uniformly cut products before or after baking. Accurate cutting control allows the operator to create a product size as short as one inch (25 mm) with the press of a button. Cutters can be built as stand-alone machines or integrated into an existing production frame and control system.
PRISM Emithermic Oven: Thomas L. Green’s PRISM OVEN is a 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 directly surrounds the product while baking. It gives bakers greater control over product development and spread, particularly when baking cookies and granola bars.
See the Equipment in Person
If you would like to evaluate equipment that may be right for your products, consider working with our team in the 30,000 square foot Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania.
This Center is a fully equipped, licensed food processing research and development facility where customers can work with our team to test new machinery and processing techniques; research innovations in mixing, forming, baking and drying that can increase profitability; validate new ingredients and test ingredient changes; and produce market samples for testing.
Keep pace with the latest consumer trends at Reading Bakery Systems. We can handle all aspects of your cereal bar manufacturing process and provide you with more flexible equipment than ever before. Call us at (01) 610-693-5816 or contact us online to learn more.