Specialized industrial production line equipment is required to produce complex and premium products like multi-ingredient granola bars and other cereal bars. Reading Bakery Systems has exactly what you need.
Headquartered in Robesonia, Pennsylvania, Reading Bakery Systems (RBS) has been at the forefront of industrial baking systems and technology for more than 125 years, serving customers in the global food service industries
The Reading Bakery Systems brands – Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal – offer production lines capable of producing a wide range of snack products, continuous mixing solutions, and oven profiling and consulting services.
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: Irregular sized topping materials, such as dried fruit pieces, cream cracker fat/flour mixes, and chocolate chunks or bits, are easily handled by the Omega IV Dispenser with its overhead kibbler. The live bottom product hopper funnels the toppings toward the distribution conveyor without bridging or clumping. 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. It can be operated in continuous mode at up to 175 cpm or in cycle mode at speeds up to 50 cpm. 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 gives you 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.
Whether you are new to granola bar manufacturing or are a veteran industrial snack food processor, better baking begins with production line equipment from Reading Bakery Systems. Call us at (01) 610-693-5816 for more information, or click here to contact us online.