Looking for granola bar manufacturing equipment to take advantage of a popular snack food trend? If you are concerned about the operational hurdles of venturing into this healthy snack segment, Reading Bakery Systems can help.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, has been at the forefront of industrial baking systems and technology for 125 years. We manufacture technologically advanced commercial bakery equipment, including continuous mixing equipment and the world’s most advanced commercial oven systems.
Granola Production System
With more consumers focused on health and wellness today, the opportunity for healthy baked snacks like granola is growing. The RBS Granola Production System is built on leading baking technology and unmatched flexibility.
This is our latest offering to help our customers capitalize on consumer trends and help maximize their operations. This system is designed with efficiency, reliability and flexibility in mind to help our customers optimize their production.
The RBS Granola Production System includes:
AMF Batch Mixer (not manufactured by RBS): AMF’s Specialty Sigma Arm Mixer offers maximum flexibility and unmatched reliability for a variety of dough types. AMF’s complete dough system provides low maintenance, labor-free dough handling for the most consistent dough, batch after batch.
Omega IV Dispenser with an overhead kibbler: 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: The Reading Pretzel 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: The Thomas L. Green PRISM OVEN is a proven 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 provides greater flexibility and control when baking wirecut and rotary moulded cookies and granola bars. Automatic controls easily change the type of heat, temperature and air velocity. The Emithermic Zone uses Thermatec high radiant panels for more efficient radiant heat transfer.
For customers who want to increase their production line flexibility, the Omega IV Dispenser with kibbler can be added to a wirecut cookie line to make granola, as well. The same oven is used to bake both types of products.
Whether you are new to granola bar manufacturing or are a veteran snack food processor, better baking begins with equipment from Reading Bakery Systems. Call us at (01) 610-693-5816 for more information, or click here to contact us online.