The Interpack show was a great success! At the RBS booth we featured our innovative snack systems, as well as these new technologies detailed below…
BID & WIN a Thomas L. Green Rotary Moulder!
Come discover the advantages of our redesigned cookie equipment AND give yourself a chance to win a new Thomas L. Green Rotary Moulder. How? Take part in our silent auction for a 1-meter-wide Rotary Moulder with an animal shapes die from American Engraving Corporation. Don’t miss this opportunity to buy a new Rotary Moulder at a great price! The Rotary Moulder will be sold to the highest bidder!
For all the details visit: readingbakery.com/silentauction
Introducing the new PRISM Emithermic Oven Zone
Commercial bakers now have greater flexibility when baking wirecut and rotary moulded cookies
We recently redesigned our cookie oven and now offer the Emithermic Oven Zone for wirecut and rotary moulded cookies. This flexible zone offers both full radiant or a combination of radiant and convection heat for maximum control of product characteristics. The new design allows the baker to control the type of heat, temperature and air velocity from the control system. To achieve ideal baking conditions, we have also developed a humidity controlled product zone. This design offers a significant advantage when multiple products are produced on the same line.
The PRISM Oven Emithermic Zone also offers new Thermatec high radiant panels. This technology replicates the performance of firebrick oven ceilings, but at a lower cost, lower energy usage and with less maintenance.
Simplifying the mixing process while increasing efficiency and consistency
Our continuous mixing process eliminates the problems associated with batch cycles and produces a more consistent product all day, every day. At Interpack, we will feature a flexible MX Mixer with new Hydrobond Technology, and our Continuous Mixing for Buns System that increases efficiency and consistency of your products.
Also featured at Interpack will be the newest addition to the SCORPION® 2 line of oven data logging equipment – the SCORPION® Software (SV8) Food Safety Module. This technology allows bakers to easily comply with new food safety guidelines and regulations.