As leading global suppliers of technologically advanced production line equipment for crisps and chips, Reading Bakery Systems can meet your needs.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, understands the dynamic nature of the global baked snack food industry. We manufacture the world’s most advanced commercial baking equipment to help you discover more efficient ways of making your products, streamline your processes, and maximize your profitability.
Turnkey Systems
RBS manufactures and installs complete turnkey production systems that feature the latest technology and can help customers efficiently and profitably produce baked snacks.
Our 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 250-1000 kg/hr of finished product, depending on the number of oven sections after the dough sheeting equipment.
The Multi-Crisp Line includes a 3- Roll Sheeter, Gauge Roll, Optional Rippled Gauge Roll, Rotary Cutting Station, and SPECTRUM OVEN® and Dryer system.
Our modular Stackable Chip System will reliably and efficiently produce fabricated stackable fried chips. It can produce between 500-1,000 kg/hr depending on the fryer capacity (not supplied by RBS).
The Stackable Chip system includes a specialized FX Continuous Mixing System, 2-Roll Sheeter, and Rotary Cutting Station.
Auxiliary Equipment
The 2-Roll Sheeter creates a consistent dough sheet that is discharged directly onto the Rotary Cutter infeed conveyor. Its stainless steel rolls are manufactured to precise tolerances of concentricity in order to maintain consistent dough sheet formation and are provided with unions for chilled water supply to maintain roll surface temperatures during production.
Thomas L. Green Fabricated Chip Sheeter: This forming machine is capable of sheeting and cutting shapes from potato doughs consisting of dry premixes, potato flakes, whole grains, corn and other formulations. Dough is delivered to a hopper above two large-diameter, solid core, water-cooled sheeting rolls. In a single pass, dough is reduced and sheeted to a typical thickness of 0.7mm (.027”). Cut shapes are delivered directly into an oven or fryer (fryer not supplied by RBS) prior to seasoning and packaging.
Thomas L. Green Rotary Cutting Station: The Rotary Cutter features a die roll that separates the dough sheet into distinct shapes. It can be designed with two or more die rolls to allow a more efficient changeover between product types or sizes.
The single-pass SPECTRUM OVEN® is a proven convection baking system suitable for balanced baking and developing interesting textures in crisp products. Products are baked on an open mesh; as an option, the oven can be supplied with a “wavy belt” to impart a curl to the product to provide improved bag-fill. An optional Multi-Pass Dryer provides faster oven speeds, greater production throughput, and more process control.
Ready to Learn More?
Interested in state-of-the-art production line equipment for crisps and chips? Look no further than Reading Bakery Systems. As leading manufacturers and suppliers, we can customize equipment and systems to meet your requirements. Call us at (01) 610-693-5816 or click here to contact us online.