Explore bakery production line equipment innovations at Reading Bakery Systems, and take advantage of the latest technology to make your industrial scale operation as efficient as possible.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, has been at the forefront of commercial baking systems and technology for more than 125 years.
Our brands – Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal – offer production lines that are capable of producing a wide range of snack products, continuous mixing solutions, and oven profiling and consulting services.
Innovation is in our DNA and on full display at our 30,000 square foot RBS Science & Innovation Center in Sinking Spring, Pennsylvania, where we demonstrate solutions for our customers and partner with them to look for new products and equipment solutions.
If you are interested in learning how our equipment and innovative techniques can increase productivity in your operation, you can conduct confidential trials in the Center and duplicate conditions you might encounter in full-scale production.
Complete Turnkey Systems
RBS manufactures and installs turnkey production systems with the latest technology to help your bakery efficiently and profitably produce baked snacks. Our systems create extruded, wirecut, sheeted and rotary moulded products and have the flexibility to integrate batch or continuous mixing.
The modern, high volume Cracker System, for example, enables you to create straight sheeted, dual sheeted and laminated crackers. 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 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 between 250-1000 kg/hr of finished product, depending on the number of oven sections after the dough sheeting equipment.
Continuous Mixing Technology
To simplify your mixing processes and eliminate the undesirable dough variations caused by batch mixing, consider Exact Mixing Continuous Mixing technology from RBS.
The Exact Mixing MX Continuous Mixer, for example, is our most versatile mixer and is well suited for a wide range of products including pizza, cookies, snacks, batters, icings, and pastes. It is also an ideal first stage mixer for processes that require creme up and pre-blend stages.
Another excellent mixer is the Exact Mixing HDX Continuous Mixer, the ideal choice for ultra-high absorption doughs, such as buns, breads, rolls, English muffins and similar products.
Baking & Drying Technology
The Thomas L. Green PRISM OVEN has been trusted by customers in the global biscuit, cookie, and cracker industry for more than a century. The flexible single-pass baking platform offers Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones and is designed to improve consistency and uniform quality, color, taste and texture.
The Reading Pretzel SPECTRUM OVEN® offers the same flexibility as the PRISM OVEN for baking pretzels, bread snacks, crisps and potato snacks, with a number of different combinations of heat transfer zones in one modular design. Add a separate, optional Multi-Pass Dryer to increase oven speed, production throughput and process control.
Keep pace with the latest bakery production line technology at Reading Bakery Systems. We can handle all aspects of your manufacturing process and provide you with greater flexibility than ever before. Call us at (01) 610-693-5816 or contact us online to learn more.