Reading Bakery Systems offers direct gas fired tunnel ovens, as well as a wide range of other commercial bakery equipment that will meet your unique snack production needs.
Headquartered in Robesonia, Pennsylvania, Reading Bakery Systems offers two primary oven brands – Thomas L. Green PRISM OVEN and Reading Pretzel SPECTRUM OVEN® – and helps customers around the globe customize these commercial oven systems to meet their unique requirements for biscuit, cookie, cracker, pretzel, potato chip, bread snacks, and pet treat production.
By incorporating more than 120 years of commercial baking expertise with advanced materials and technology, and innovative research and development, our range of bakery equipment is unrivaled in the industry.
SPECTRUM OVEN®
The Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design, making it ideally suited to:
- Baked snack crisps from potato, wheat, multi-grain or corn masa flour doughs
- Extruded pretzels
- Bread snacks
- Pet treats
The SPECTRUM Oven® allows for the production of different products simply by adjusting the heat transfer profile. It is an easy-to-use system that gives the operator complete control of oven temperature, humidity, and product bake time. A kiln or dryer module may be combined with an oven module to create a space-efficient two-pass baking chamber.
PRISM OVEN
The Thomas L. Green PRISM OVEN is a powerful system for uniform baking of products such as:
- Hard and soft biscuits
- Cookies
- Crackers
- Snack cakes
- English muffins
PRISM OVEN customers can design the most cost-effective system with a combination of radiation, convection heating and conduction. Hybrid ovens utilize both DGF zones for product development and cooking functions, and convection zones for efficient control of moisture removal and balanced coloring.
In addition to traditional brick oven ceilings, the Thomas L. Green PRISM OVEN is also available with the Thermatec High Radiant Ceiling – a new technology that radiates heat as effectively as fire bricks, is less expensive, and does not need the maintenance that fire bricks require.
Hundreds of customers worldwide continue to appreciate this oven’s capacity for repeatable control of time, temperature, humidity and type of heat transfer, and its capacity for improving the uniform quality, color, taste and texture of their products.
Product Research
If you wish to explore the many innovative options we have designed to improve your volumes or production processes, consider working with our team in the Reading Bakery Systems Science & Innovation Center.
The Center gives customers access to our unrivaled expertise in research and development, quality assurance, and process development, as well as assistance in die design and custom equipment development.
For flexibility and easy product changeovers, the Innovation Center offers a 600mm wide x 10.5m long PRISM OVEN that is capable of baking a wide variety of products. The oven features two convection oven zones with electric radiant elements. After baking, the product is transferred to a 600mm wide x 3.7m long dryer that can be configured as single or multi-pass. The Oven and Dryer are individually controlled using a remote OIT control station.
Whether your process requires a direct gas fired tunnel oven or another type of innovative commercial baking equipment, we encourage you to get in touch with Reading Bakery Systems by clicking here or calling (01) 610-693-5816 to learn about our innovative oven technology.