Customers in the snack food industry will find technologically advanced industrial bakery equipment for sale at Reading Bakery Systems. We are always ready to help you meet your production challenges.
From continuous mixing equipment that accurately delivers dough to your production line, to the world’s most advanced commercial oven systems, Reading Bakery Systems (RBS) can help you improve your products, streamline your processes and maximize your profitability with our industry-leading brands – Thomas L. Green, Reading Pretzel, Reading Thermal and Exact Mixing.
Turnkey Production Systems
The Multi-Crisp Baked Snack System enables you to produce a variety of wheat, potato, multi-grain and corn masa flour crisps on one flexible system. The system can produce 250 to 1000 kg/hr of finished product, depending on the number of oven sections after the dough sheeting equipment.
Create straight sheeted, dual sheeted and laminated crackers with the high volume Cracker System. Sheeting systems can range from 600mm to 1.5m in width, and production volumes range from 200-5500 kg/hr depending on oven length, width and product type.
The Pretzel & Snack System incorporates the Reading Pretzel Low Pressure (LP) Extruder, enabling you to create a variety of pretzel shapes, sticks, braids, filled sticks and bread snacks on one production line.Our standard, high volume production lines produce volumes from 400-1000 kg/hr, and can be installed as automatic or manually operated systems.
Mixing Technology
Batch mixing can lead to dough variations that affect the consistency of your finished products.Continuous mixing has grown in popularity for its ability to continuously produce a more consistent dough.
- The advantages of continuous mixing include:
- More precise delivery of raw materials to the mixer
- Improved consistency of weight, size and texture
- Elimination of dough troughs
- Recipe control and repeatability
- Completely automated process
Exact Continuous Mixers come in a variety of sizes, ranging from 50 to 10,000 kg/hour. Different models are available based primarily on dough moisture levels and number of mixing stages.
Flexible Ovens
The biscuit, cookie and cracker industry has trusted Thomas L. Green ovens for more than 120 years. The PRISM OVEN is a flexible single-pass baking platform with repeatable control of time, temperature, humidity and type of heat transfer that is designed to enhance product consistency. It features Direct Gas Fired (DGF), Emithermic (Radiant / Convection), and Convection Zones.
When your product line involves pretzels, potato chips and other crisp baked snacks, the flexible Reading Pretzel SPECTRUM OVEN® offers a variety of heat transfer combinations in a single modular design. It features radiation, convection and conduction heat transfer options that are built and controlled as separate heating zones for more precise control of product quality.
We encourage you to explore all of the industrial bakery equipment for sale at Reading Bakery Systems. We would be happy to customize a system to fit the unique needs of your commercial bakery. Call us today at (01) 610-693-5816 or contact us online.