As manufacturers and suppliers of fabricated potato chip production line equipment, Reading Bakery Systems offers cost-effective dough mixing, handling, and forming solutions for every step of your process.
Located in Robesonia, PA, Reading Bakery Systems (RBS) has been a leader in industrial baking systems and technology for over125 years, serving global foodservice industry customers.
Streamline your processes, improve product quality , and maximize profitability with our industry-leading brands – Thomas L. Green, Reading Pretzel, Reading Thermal, and Exact Mixing. We can help you meet your process and product challenges no matter what snack foods you manufacture.
Stackable Chip System
The RBS modular Stackable Chip System reliably and efficiently produces fabricated stackable fried chips. It includes a specialty FX Continuous Mixing System, 2-Roll Sheeter, and Rotary Cutting Station and can generate between 500-1,000 kg/hr depending on the capacity of the fryer (not supplied by RBS).
Continuous Mixing
The Exact FX Continuous Mixer was designed specifically for this stackable fried chip process. The Mixer evenly distributes moisture throughout the potato dough using a unique liquid injection system and a revolutionary mixer shaft design.
Continuous mixing minimizes the time between the mixer and 2-Roll Sheeter, eliminates batch cycle variations, and creates consistent and appealing product textures. This recipe-driven system ensures final product quality and is fully repeatable.
Sheeting and Cutting
Thomas L. Green 2-Roll Sheeter: This 2-Roll Sheeter discharges a consistent dough sheet directly onto the Rotary Cutter infeed conveyor. The stainless steel rolls are manufactured to precise concentricity tolerances in order to maintain consistent dough sheet formation. They feature unions for supplying chilled water to maintain roll surface temperatures during production.
Thomas L. Green Fabricated Chip Sheeter: This machine can sheet and cut shapes from potato doughs made of dry premixes, potato flakes, whole grains, corn, and other formulations. The dough is delivered to a hopper above two large-diameter, solid core, water-cooled sheeting rolls. The dough is reduced and sheeted In a single pass to a typical thickness of 0.7mm (.027”). Ahead of seasoning and packaging, cut shapes are delivered directly into an oven or fryer (not supplied by RBS).
Thomas L. Green Rotary Cutting Station: The die roll on the Rotary Cutter separates the dough sheet into distinct shapes. We can design it with two or more die rolls for a more efficient changeover between product types or sizes.
Visit with our team at the RBS Science & Innovation Center in Sinking Spring, Pennsylvania, USA, to test your products and processes on our equipment. You can perfect your process at this fully licensed food production facility using the most advanced technology available today.
Does your production line include fabricated potato chips? Improve your processes with premium-quality, affordable equipment from Reading Bakery Systems. Call us at (01) 610-693-5816 or contact us online to learn more about our equipment and turnkey systems.