Granola bar production line equipment is the latest offering from Reading Bakery Systems (RBS). It helps customers take advantage of popular consumer trends, such as healthier baked snacks like granola bars, while maximizing their operations.
Reading Bakery Systems (RBS), located in Robesonia, PA, has been a leader in industrial baking systems and technology for over125 years, serving global foodservice industry customers.
Improve your products, streamline your processes, 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.
The RBS Granola Production System
RBS has designed the new Granola Production System with efficiency, reliability, and flexibility in mind to help our customers optimize their production. Production volumes range from 500 to 2500 kg/hr.
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 range 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 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 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 uniformly cut products either before or after baking. With the press of a button, the accurate cutting control enables the operator to cut a product as short as one inch (25 mm). We can build cutters as stand-alone machines or integrate them into an existing production frame and control system.
PRISM Emithermic Oven: Our single-pass Thomas L. Green PRISM OVEN is designed for flexibility and balanced, consistent baking.
The PRISM OVEN features include:
- Direct Gas Fired (DGF) Zone, Emithermic Zone (Radiant / Convection), and Convection Zone
- Better baking efficiency
- Promotes uniform color, taste, texture, and quality,
- Repeatable control of temperature, humidity, time, and type of heat transfer
- Available with a complete range of control options for optimum performance
The Emithermic Zone (Radiant/Convection) offers a humidity-controlled zone that directly surrounds your product during baking. It gives you greater control over product development and spread, especially with granola bars and cookies.
Science & Innovation Center
Innovation is in Reading Bakery Systems’ DNA and on full display at our 30,000 S.F. Science & Innovation Center in Sinking Spring, Pennsylvania. We demonstrate solutions for clients and potential customers. We also partner with them to find new products and equipment solutions.
To learn how our equipment and innovative techniques could boost your productivity, you can conduct confidential trials and duplicate conditions you might come across in full-scale production.
Get in Touch Today
Reading Bakery Systems’ expertise, pioneering R&D, and extensive range of production line equipment for granola bars are unrivaled and can meet your needs. Call us at (01) 610-693-5816, or click here to get in touch with us online.