Reading Bakery Systems state-of-the-art potato chip equipment can make your process safer and more flexible than ever before.
Reading Bakery Systems serve customers in the global snack food industry, providing high-quality equipment for the production of baked potato chips, baked crisps, and other products such as crackers, biscuits, pretzels, bread snacks, pet treats and more.
Our expertise and range of equipment are unmatched, and customers rely on our technologically advanced mixing, forming, cutting, baking and drying equipment to improve efficiency, quality, volume and profitability.
Our innovative Thomas L. Green, Reading Pretzel and Exact Mixing equipment includes:
- Exact FX Continuous Mixer: This Continuous Mixer evenly distributes small amounts of moisture into large amounts of powder using a specialized liquid injection system and a revolutionary mixer shaft design. It is ideal for hydroscopic powders such as potato flakes used to make fabricated potato chips or any other low moisture mixtures.
- 2-Roll Sheeter: The Thomas L. Green 2-Roll Sheeter creates a consistent dough sheet ready for dough forming or further reduction. Two powered stainless steel rolls rotate toward one another and draw unprocessed dough from the hopper. The thickness of the sheet produced is controlled by the distance between the rolls (which is adjustable). The rolls compress the dough into a single sheet with consistent characteristics and thickness. An optional 2-Roll Sheeter can be provided to produce chips with a ridged appearance and crinkled product texture.
- Rotary Cutter: The Thomas L. Green Rotary Cutting Station accurately and continuously cuts product shapes out of a single dough sheet and reroutes scrap dough to the dough handling system for reuse. This system can be designed with two die rolls to accommodate complex shape adjustment and can be quickly changed to increase product flexibility.
- SPECTRUM OVEN®:The Reading Pretzel SPECTRUM OVEN® is one of the world’s most advanced commercial oven systems and has helped to make us a leader in the pretzel, crisp, bread snack and potato snack industries. It offers radiation, convection and conduction heat transfer options in a single modular design. A kiln or dryer zone may be combined with an oven zone to create a space-efficient two-pass baking chamber.
If you are unsure which equipment may be right for your products, visit with our team at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania, where you can conduct confidential trials on our process equipment, including batch or continuous mixing, sheeting, low pressure extrusion, caustic cooking, and convective or radiant baking.
The innovative equipment available from Reading Bakery Systems will handle all aspects of your baked potato chip and baked crisps manufacturing process. Call us at (01) 610-693-5816 or click here to learn more about the world’s most advanced commercial baking systems.