Meet your needs with the help of top-of-the-line manufacturers of cracker production line equipment. Reading Bakery Systems can customize equipment to meet your unique requirements.
From continuous mixing equipment to the world’s most advanced commercial oven systems, Reading Bakery Systems (RBS) can help you improve your products, streamline processes, and maximize profitability with our industry-leading brands – Thomas L. Green, Reading Pretzel, Reading Thermal, and Exact Mixing.
Our Extensive Line of Cracker Production Equipment
RBS now offers Continuous Mixing systems for the snack cracker industry. In comparison to batch mixing, continuous mixing offers full automation and documentation and can:
- reduce lay time
- eliminate dough troughs
- improve consistency of weight, size and texture
- operate with less labor and energy
The Exact EX Continuous Mixer mixes products with a variety of dough moisture levels uniformly and offers dough production rates of 100 to 10,000 kg/hour.
Thomas L. Green 2-roll, 3-roll, or 4-Roll Sheeters produce hole-free sheets at a uniform density that is critical to automated packaging systems after the oven.
The Thomas L. Green Servo-Cut Sheet Laminator accurately cuts, stacks, and delivers sheets of dough to create unique product textures. The precise, gentle placement of cut sheets provides uniform dough density at both the edges and center of the finished cracker sheet for consistency.
RBS’ complete cracker systems include Gauging Stations that will ensure a gentle reduction in sheet thickness before shape cutting at the Rotary Cutting Station. A Cracker Breaker is also available to precisely divide serrated cracker sheets.
Toppings of all kinds can be easily dispersed by one of our Omega Dispensers. These dispensers can handle a wide range of materials, from uniformly sized to fine-grain to irregular-sized toppings and have leveling mechanisms that minimize material bridging and clumping.
Baking Solutions
The Thomas L. Green PRISM OVEN is a single-pass baking platform that offers the flexibility of Direct Gas Fired (DGF) zones, Emithermic (Radiant / Convection) zones and Convection zones for:
- Crackers
- Hard biscuits
- Soft biscuits
- Cookies
- Snack cakes
- English muffins.
For products like crackers that demand consistency, utilize the best of both zones with product development and “cooking” in the direct gas fired zone and moisture removal and balanced coloring in the convection zone.
Control of the exhaust, air temperature and circulation velocity allow operators to achieve optimal moisture removal from the product for maximum quality assurance.
Conduct a Confidential Trial
Discover the capabilities of our equipment by visiting the Reading Bakery Systems Science & Innovation Center. The Center is a licensed, fully equipped research and development facility that provides a complete process line where customers can duplicate conditions they expect to encounter in full-scale cracker production.
Reading Bakery Systems is one of the world’s leading manufacturers of production line equipment for the cracker manufacturing process, as well as a complete line of other commercial baking solutions. We can help you reduce costs and produce consistent, high-quality products. Get in touch with us at (01) 610-693-5816 or click here for additional information.