Whether your snack food production process requires a direct gas fired oven, a convection oven, or a hybrid platform that can provide your bakery with more flexibility in heat transfer options at different stages of your process, Reading Bakery Systems offers expertise you can trust.
Reading Bakery Systems designs, engineers and manufactures the world’s most advanced commercial oven systems to help customers discover ways to improve their products, streamline their processes, and maximize profitability.
We serve snack food manufacturers around the globe, in addition to the sweet goods, pizza, tortillas, pet treats, and bread and bun industries, and offer a complete line of mixing, dough handling and forming, baking, drying, and supplemental equipment, as well as bread snack systems, biscuit systems, cracker systems, continuous mixing systems, potato snack systems, pretzel systems, and control systems.
To design the world’s best customized ovens and turnkey systems, our skilled design team employs sophisticated 3D modeling software, oven airflow analyses, thermal imaging and other advanced tools. Their proven designs are constructed in factory pre-built modules by teams of oven mechanics in our manufacturing plants located in Robesonia, Pennsylvania, and Indianapolis, Indiana.
If you are looking for high-quality oven systems for the reliable and efficient production of crackers, toaster pastries, baked potato chips, snack crackers, cookies, pretzels, bread snacks, baked crisps and more, and interest in the ability to create multiple products on one oven, consider our industry-leading brands – Thomas L. Green and Reading Pretzel.
SPECTRUM OVEN®
The Reading Pretzel SPECTRUM OVEN® is a single-pass convection baking platform. Particularly well-suited to pretzels, potato chips and other crisp baked snacks, the oven is offered in a number of different combinations of heat transfer modules - radiation, convection and conduction - and enables customers to expand product variety by simply adjusting the heat transfer profile.
Separate heating zones give you more precise repeatable control over heat transfer, baking time, temperature, humidity and product quality. Combining the oven module with a kiln or dryer module creates a two-pass baking chamber with independently controlled zones that also saves space.
The SPECTRUM OVEN® is also available in full stainless steel to address salt, corrosion and high humidity levels. Or add an optional SPECTRUM Multi-Pass Dryer for faster oven speeds, greater production throughput, and more process control.
PRISM OVEN
The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform that offers both recirculation and convection baking zones. When your biscuits, cookies, crackers demand consistency, utilize the best of both zones with product development and “cooking” in the direct gas fired zone and moisture removal and coloring in the convection zone.
Control of the exhaust, air temperature and circulation velocity allow the operator to achieve optimal moisture removal from the product for maximum quality assurance. The PRISM OVEN has excellent access for cleaning and maintenance and is available with full stainless steel construction where salt, corrosion or high humidity levels present a challenge.
The flexibility of choosing the most appropriate method of heat transfer for each step of your baking process can be extremely helpful in a growing bakery business. With more than 120 years of commercial baking experience, Reading Bakery Systems offers convection ovens and a wide array of other solutions that are designed to meet your production needs. Call us at (01) 610-693-5816 or click here to contact us online to learn more about our innovative products.