Reading Bakery Systems’ tunnel oven technologies utilize the correct balance of convective, radiant and conductive heat transfer to produce the correct product. Our PRISM OVEN systems offer flexible and consistent baking of biscuit, cookie and cracker products, while our SPECTRUM OVEN® systems offer the same flexibility for baking pretzels, bread snacks, crisps and potato snacks.
SPECTRUM OVEN®
The Reading Pretzel SPECTRUM OVEN® offers a variety of heat transfer combinations in a single modular design.
Single Pass Convection Zone: In this zone, combustion and make-up air is heated in the penthouse and circulated into the baking chamber below. Plenums above and below the conveyor deliver consistent airflow. The operator controls the product moisture removal rate by managing the exhaust, air temperature and circulation velocity.
SMART Zone (Radiant/Convection): This flexible zone blends heat transfer from both radiant and convection sources. A convection plenum above the product band contains radiant panels mounted in-between openings in the plenum. Another convection plenum runs beneath the conveyor. It can be configured as pure radiation, pure convection or a combination of the two methods, an excellent solution when you produce different products on the same line.
Convection Oven over Kiln Zone: A standard convection zone is mounted over a kiln or drying zone to save space. Products pass through the baking chamber, are transferred to a second conveyor running beneath the oven, and move in the opposite direction through the dryer. Convection heat is applied through a forced air plenum that runs underneath the conveyor. Oven and dryer modules are independently controlled and monitored. Separation of the processes allows for more efficient production of products that have longer dry times or greater mass.
PRISM OVEN
The Thomas L. Green PRISM OVEN has been the trusted brand in the global biscuit, cookie and cracker industry for over 120 years. It is a flexible single-pass baking platform designed to enhance product consistency and features direct gas fired, convection, and combination radiant/convection zones.
Customers can design the most cost-effective system with a combination of radiation, convection heating and conduction. Hybrid ovens utilize both DGF zones for product development and cooking functions, and convection zones for efficient control of moisture removal and balanced coloring.
Direct Gas Fired (DGF) Zone: Used for product developing, low-pressure DGF burners are positioned above and below the product in the baking chamber. Each heat temperature can be independently controlled by the operator, and unique burner profiles can be established. For maximum heat retention and balanced delivery, firebricks can also be installed against the roof of the baking chamber.
Single Pass Convection Zone: This zone is used for setting, coloring or drying. Combustion and make-up air is heated in the penthouse, circulated into the baking chamber, and distributed to the product above and below the conveyor. The operator can control the extraction of moisture from the product by controlling the exhaust, air temperature and circulation velocity.
Recirculation Zone (Radiant/Convection): Used for product developing or setting, this zone provides both radiant and convection heat transfer profiles but can be configured as a pure radiation or pure convection module. It is ideal when you produce different products on the same line. Forced air convection and passive radiant heat can be controlled by adjusting dampers in the plenums above and below the product conveyor.
Whether your process requires a tunnel oven or another type of innovative commercial mixing, forming, baking or drying equipment, we encourage you to get in touch with Reading Bakery Systems by clicking here or calling (01) 610-693-5816 to find out more about our innovative oven technology.