As a long-time global leader in the snack food industry, RBS manufactures technologically advanced industrial bakery equipment for customers in Colombia and around the globe, including continuous mixing equipment, that accurately delivers dough to your production line, and the world’s most advanced commercial oven systems.
Continuous Mixing
Consider our continuous mixing technology when you are interested in producing a more consistent dough and finished product. Our Exact Continuous Mixers come in many sizes, ranging from 100 to 10,000 kg/hour, and include the Exact EX Continuous Mixer, which is ideal for crackers, pretzels, pizza, sweet goods, pet treats and other wheat-based products.
Dough Forming
For extruded and co-extruded products, the Reading Pretzel Low Pressure (LP) Extruder enables bakeries to create a variety of structural, flat and filled extruded and co-extruded shapes and sticks. It is a more flexible, cost-effective alternative to conventional dough forming and sheeting systems for customers who produce a variety of snack products.
For rotary moulded products, the Thomas L. Green Rotary Moulder efficiently produces high definition, three dimensional shapes by pressing dough into a die roll. The interchangeable engraved brass die roll can be supplied with segmented rings for simultaneous, multiple shape production.
Multi-Crisp Baked Snack System
With the Multi-Crisp Baked Snack System, you can produce a variety of wheat, potato, multi-grain and corn masa flour crisps on one flexible system.
After continuous mixing, the single-reduction 2-Roll Sheeter will produce a continuous and consistent dough sheet and discharge it directly onto the rotary cutter infeed conveyor. The Rotary Cutting Station accurately and continuously cuts discrete product shapes by means of a rotating die assembly. Product pieces are then baked and dried in a convection SPECTRUM OVEN® and dryer system.
The Multi-Crisp System can produce between 250-1000 kg/hr of finished product, with throughput capacity increasing as oven zones are added after the dough sheeting equipment.
Wirecut System
The Thomas L. Green Wirecut Machine creates a variety of cookies, biscuits and bar products. It is designed to provide piece-weight accuracy and reliability, and is best for nondescript shapes, with or without inclusions.
The PRISM OVEN used in this system is a single-pass, flexible baking platform designed for balanced and consistent baking of a wide variety of products. The PRISM OVEN offers both Emithermic and convection baking zones. The combination oven utilizes the best of both zones with the Emithermic zone providing product development and “cooking” functions, allowing the convection zones to provide efficiently controlled moisture removal and balanced coloring.
Pretzel and Snack System
Our flexible Low Pressure Extruder enables you to produce pretzel shapes, sticks, braids, sushki, filled sticks and bread snacks on one production line. Unique product shapes can be designed into custom-made extrusion dies, and product changeover is as simple as exchanging one compression head and die for another with a different shape.
Our standard, high volume production lines produce from 400-1000 kg/hr, and can be installed as automatic or manually operated systems. We also offer the Vector Pretzel Pine for customers interested in lower production volumes.
Reading Bakery Systems’ expertise, innovative research and development, and range of industrial bakery equipment are unrivaled. Find out how we can help you improve your production process in Colombia by contacting our headquarters in Robesonia, Pennsylvania at (01) 610-693-5816, or click here to contact us online.