Bakery Equipment & Technology Trends

Reading Bakery Systems puts more than 125 years of experience to use to design and engineer innovative commercial bakery equipment and help customers keep pace with the latest trends in food and snack production.

Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, understands the dynamic nature of the global baked snack food industry.

We manufacture the world’s most advanced commercial baking equipment to help you discover more efficient ways of making your products, streamline your processes, and maximize your profitability.

Our innovative spirit is on full display at the 30,000 square foot RBS Science & Innovation Center in Sinking Spring, Pennsylvania, where we demonstrate solutions for our customers and partner with them to look for new product and equipment solutions.

This Center is a fully equipped, licensed food processing research and development facility where customers can work with our team to test new machinery and processing techniques; research innovations in mixing, forming, baking and drying that can increase profitability; validate new ingredients and test ingredient changes; and produce market samples for testing.

Continuous Mixing Technology

Exact Continuous Mixers come in a variety of sizes, ranging from 50 to 10,000 kg/hour. They are designed using Loss-in-Weight technology – the most accurate feeding technology available. And all metering and mixing procedures are monitored and initiated by the control system, so the operator can always confirm and modify as needed.

Our most versatile mixer is the Exact Mixing MX Continuous Mixer. It offers dough production rates of 50 to 2,000 kg/hour and is our most versatile mixer. It is well suited for a wide range of products including cookies, snacks, pizza, batters, icings, and pastes.

Another excellent option is the Exact Mixing EX Continuous Mixer, which is ideal for gentle kneading of wheat-based products, such as crackers, pretzels, sweet goods and pet treats. It uniformly mixes products with a variety of dough moisture levels and offers dough production rates from 100 to 10,000 kg/hour.

To make your mixing process more efficient, explore our cutting-edge Hydrobond Technology, which instantly hydrates dry materials without adding excess heat to your dough.

Oven Technology

RBS’ design team engineers the most advanced oven systems using 3D modeling software, oven airflow analyses, thermal imaging and other advanced tools. Our oven mechanics construct these proven designs in pre-built modules for superior quality control and faster plant installation.

The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform that offers Direct Gas Fired (DGF) zones, Emithermic (Radiant / Convection) zones and Convection zones for cookies, crackers and biscuits to provide balanced and consistent quality, color, taste and texture.

The Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design and is the ideal oven for baked potato chips, baked crisps, extruded pretzels, bread snacks and pet treats. The convection baking platform features operator-controlled air temperature, circulation speed, exhaust, and moisture removal for reliable, consistent baking of snacks.

The wide range of innovative bakery equipment available from Reading Bakery Systems will handle all aspects of your manufacturing process. Call us at (01) 610-693-5816, or click here to learn more about the latest commercial baking technology trends.