Reading Bakery Systems offers turnkey lines and individual equipment for the production of fabricated stackable potato chips. The systems can handle all aspects of your manufacturing process and provide you with more flexibility than ever before.
Headquartered in Robesonia, Pennsylvania, Reading Bakery Systems (RBS) serves customers in the global snack food industry, providing high-quality equipment for the production of stackable potato chips, baked potato chips, baked crisps, and other products such as crackers, biscuits, pretzels, bread snacks, pet treats and more.
With more than 120 years of expertise and an unmatched range of equipment, customers rely on our technologically advanced mixing, forming and cutting equipment to improve efficiency, quality, volume and profitability.
Stackable Chip System
RBS offers a modular Stackable Chip System to reliably and efficiently produce fabricated stackable fried chips. The system includes a specialized FX Continuous Mixing System, 2-Roll Sheeter and Rotary Cutting Station and can produce between 500-1,000 kg/hr depending on the fryer capacity (not supplied by RBS).
Continuous Mixing
Continuous mixing offers customers a number of advantages over batch mixing depending upon their products, processes, recipes, and other factors. The biggest advantage in all applications is the ability to produce more consistent dough and, therefore, a more consistent finished product.
Designed specifically for the stackable fried chip process, the Exact FX Continuous Mixer evenly distributes moisture throughout the potato dough by means of a specialized liquid injection system and a revolutionary mixer shaft design.
Continuous mixing minimizes the time between the mixer and 2-Roll Sheeter, eliminates batch cycle variations, and creates consistent and appealing product textures. With this recipe-driven system, final product quality is assured and is fully repeatable.
Sheeting & Cutting
Thomas L. Green 2-Roll Sheeter: 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.
We encourage you to visit with our team at the RBS Science & Innovation Center in Sinking Spring, PA to test your products and processes on our equipment. At this fully licensed food production facility, you can perfect your process using the most advanced technology available today.
As leading suppliers of turnkey lines for the production of stackable potato chips, Reading Bakery Systems’ expertise, innovative research and development, and range of equipment are unrivaled. Call us at (01) 610-693-5816 or click here to contact us online to learn more.