Reading Bakery Systems (RBS) is a world leader in designing, engineering, and manufacturing sheeted snack production line equipment that will help keep your bakery competitive.
Headquartered in Robesonia, PA, our state-of-the-art equipment is ideal for producing baked potato chips, bread snacks, baked crisps, pretzels, biscuits, crackers, cookies, pet treats, and more. Our equipment can help you reduce labor, cut costs, and produce consistent, high-quality products.
Exact Continuous Mixing Equipment
In commercial applications, producing large quantities of uniform, consistent dough often presents several challenges. The quality of your final products will rely mainly on the mixing phase of your process. If not done properly, it may be impossible to correct the dough later.
Consider Exact Mixing Continuous Mixers when you want to produce a more consistent dough than you can accomplish with batch mixing.
The FX Continuous Mixer, for example, is perfect for distributing moisture evenly into large amounts of powder, such as potato flakes used to make fabricated potato chips and other low moisture mixtures. This is accomplished with a specialized liquid injection system and a revolutionary mixer shaft design. The high-shear FX mixer offers dough production rates from 100 to 1,250 kg/hour.
Thomas L. Green Sheeting Equipment
Crucial for automated packaging systems after baking, Thomas L. Green dough sheeters use two, three, or four rolls to compress dough into hole-free sheets that have uniform density and consistent characteristics. Sheeters also develop the gluten in the dough and make it tougher.
Our sheeters prepare the dough for forming, lamination, and further reduction. Consistent sheet thickness is controlled by the distance between the dough compression rolls (it can be adjusted).
The 2-Roll Sheeter features two stainless steel rolls that rotate toward each another and pull the raw dough into a single sheet with a consistent thickness. The rolls are manufactured to precise concentricity tolerances and maintain consistent dough sheet formation.
The 3-Roll Sheeter features two forcing rolls that pull the dough into the pressurized cavity between the three rolls. The dough is then compacted and discharged as a continuous sheet.
The 4-Roll Sheeter features two upper forcing rolls that pull the dough into the pressurized cavity between the four rolls. The two lower rolls maintain a constant dough density, resulting in a smooth dough sheet.
The Fabricated Chip Sheeter sheets and cuts shapes from potato doughs created from potato flakes, whole grains, corn, dry premixes, and other formulations. The dough is sent to a hopper above two large-diameter, water-cooled solid core, sheeting rolls. In one pass, the dough is reduced and sheeted to a thickness of 0.7mm (.027”). Cut shapes are delivered directly into an oven or fryer before seasoning and packaging.
Test Your Products & Processes
If you aren’t sure which sheeting equipment will be best suited for your products, we invite you to visit the RBS Science & Innovation Center in Sinking Spring, PA. Our knowledgeable team can help you decide.
The team works with customers to test machinery and processing techniques; research innovations in mixing, forming, baking, and drying to improve profitability; develop new products; validate different ingredients and test ingredient changes, and produce market samples for testing.
If you are interested in sheeted snack production line equipment, contact us at (01) 610-693-5816 to explore our wide range of commercial bakery equipment.