When your industrial manufacturing process for granola bars calls for innovative equipment, you will find what you need at Reading Bakery Systems.
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. No matter which type of snack foods you produce, we can help you meet your process and product challenges.
Baked Granola Production System
The RBS Granola Production System is our latest offering to help customers capitalize on popular consumer trends, such as healthier baked snacks like granola bars, and maximize their operations.
This system is built on leading baking technology and unmatched flexibility and designed with efficiency, reliability and flexibility. Production volumes range from 500 – 2500 kg/hr.
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 with an overhead kibbler: Irregular sized topping materials are applied with uniformity by the Omega IV Dispenser. Toppings, such as dried fruit pieces, cream cracker fat/flour mixes, and chocolate chunks or bits, are funneled by the live bottom product hopper 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. 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 powerful system for uniform and consistent baking of products such as granola bars, biscuits, cookies, crackers, English muffins, and more. The Emithermic Zone (Radiant/Convection) zone offers both radiant and convective heat transfer and a humidity-controlled product zone that provides greater flexibility and control. The Emithermic Zone uses Thermatec high radiant panels for more efficient radiant heat transfer.
For customers who want more production line flexibility, the Omega IV Dispenser with kibbler can be added to a wirecut cookie line to make granola bars, as well. The same oven is used to bake both types of products.
Get in Touch Today
If you would like to evaluate equipment that may be right for your products, consider working with our team in the 30,000 square foot Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania.
Reading Bakery Systems’ expertise, innovative R&D, and range of industrial bakery equipment for the manufacturing process of granola bars are unrivaled and capable of meeting your requirements. Call us at (01) 610-693-5816, or click here to contact us online.