Discover the many advantages of innovative hamburger bun production line equipment from Reading Bakery Systems to improve your products and processes.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, has been a leader in commercial baking systems and technology for 125-plus years. We provide reliable and efficient systems for the production of bread, bread snacks, buns, rolls, cookies, biscuits, pretzels, crackers, baked potato chips, baked crisps, pet treats, and more.
Our industry-leading brands – Thomas L. Green, Reading Pretzel, Reading Thermal, and Exact Mixing – offer production lines capable of a wide range of snack products, innovative continuous mixing systems, and oven profiling services. We can help you meet your unique challenges.
Explore the capabilities of all of our mixing, forming, baking, and drying equipment at the RBS Science & Innovation Center in Sinking Spring, Pennsylvania. Our fully equipped and licensed research and development facility features a complete process line where you can develop new products, validate new ingredients, test ingredient changes, and duplicate conditions you might encounter in full-scale production.
Continuous Mixing
The Exact Mixing HDX Continuous Mixer was explicitly developed to manufacture ultra-high absorption, highly developed dough at low temperatures, such as buns, hot dog and hamburger buns, bread, hard rolls, English muffins, tortillas, and multi-grain products.
This two-stage High Development Continuous Mixer first mixes all ingredients into a uniform mass with a twin-screw mixer. Then, in a separate section, the dough is kneaded to the proper development level with a single-screw mixer.
Thorough mixing action quickly develops strong bonds in gluten strands. Peak development and consistent delivery of dough at the optimum temperature is achieved through a precise combination of speeds in the mixing and developing sections of the system.
The mixer provides uninterrupted and precise ingredient metering to the mixer and eliminates the chance of contamination because the dough is never exposed to the environment. It offers dough production rates of 1,500 to 10,000 kg/hour.
Baking & Drying
The Thomas L. Green PRISM OVEN is a single-pass, flexible baking platform designed for balanced and consistent baking of a wide variety of products, including bread, rolls, buns, snack cakes, hard and soft biscuits, cookies, and crackers.
The oven offers direct gas-fired, convection, and combination radiant/convection baking zones, and each zone is available with a variety of options that will create a cost-effective system with a combination of radiation, convection heating and conduction. Customers have trusted this oven for more than a century.
Add an optional Multi-Pass Dryer to increase oven speed, production throughput, and process control.
Call us at (01) 610-693-5816, or click here to contact us online to explore how state-of-the-art hamburger bun production line equipment from Reading Bakery Systems could benefit your process.