Leading the way for over a century
A long-time leader in the snack food industry, Reading Bakery Systems proudly offers the world’s most advanced oven and dryer systems from Thomas L. Green and Reading Pretzel. Thomas L. Green ovens have been trusted by the biscuit and cracker industry for over 120 years, while Reading Pretzel also has a long history of oven manufacturing expertise dating back to 1947.
A dedicated team, a dedicated facility
At our dedicated, US-based oven manufacturing facility, a team of oven mechanics constructs these proven designs in factory pre-built modules for superior quality control and faster plant installation.
Knowledge meets technology
Our oven design team engineers the most advanced, customized oven systems available using 3D modeling software, oven airflow analyses, thermal imaging and other advanced tools. These are just a few of the many ways we help perfect your process and your product.
Monitoring to maximize oven performance
Using our unique SCORPION® 2 Data Logging Measurement System, we provide customers with valuable benchmarking data during and after installation and commissioning. The system can measure temperature, airflow, humidity or heat flux – just as the product experiences it. This powerful diagnostic and evaluation tool ensures that baking design meets product requirements.
ALL THE INGREDIENTS FOR SUPERIOR OVENS AND BETTER BAKING
Flexible and consistent baking of biscuit, cookie and cracker products
The Thomas L. Green PRISM OVEN is a single-pass baking platform designed with flexibility for balanced and consistent baking. Capitalizing on the experience gained from hundreds of successful oven installations worldwide, the PRISM OVEN offers both direct gas fired, convection and Emithermic (radiant/convection) baking zones.
Flexible and consistent baking of pretzels, crisps, snacks and potato snacks
The Reading Pretzel SPECTRUM OVEN® is used to effectively bake a variety of snack products. Constructed and controlled as separate heating zones, the oven allows precise control of product quality. Operators can monitor and modify the way heat is distributed to the product. Baking chamber zones are offered with radiation, convection and conduction heat transfer options that enable specific – and repeatable – product characteristics.