As global regulations tighten and energy prices continue to climb, the once-standard direct gas fired (DGF) oven is quickly becoming outdated. For decades, it did its job well enough – cranking out product quickly and at high volume. But times have changed. Modern bakeries need more than just speed; they need precision, sustainability, and adaptability. Reading Bakery Systems experts have spent years rethinking what an oven can and should be, and the result is a smarter, cleaner, more efficient alternative for replacing direct gas fired oven technology in industrial bakeries: the Emithermic XE Oven.
Outgrowing the Old Flame
DGF ovens may have earned their place in bakery history, but their flaws are becoming harder to ignore. They rely on open flames that heat product directly, creating areas of inconsistent temperature, hot spots, and unpredictable moisture retention. For products like biscuits, crackers, and other delicate baked goods, that can mean uneven coloring, scorched bottoms or a texture that doesn’t match your brand’s promise.
Beyond product quality, there’s the mounting issue of emissions. DGF ovens are notorious for producing nitrogen oxides and carbon dioxide at levels that make sustainability-conscious manufacturers uncomfortable – and for good reason. With environmental compliance becoming a larger concern for industrial operations around the globe, bakeries are seeking alternatives that reduce both emissions and fuel consumption without compromising production output.
A Smarter, Cleaner Solution
Enter the Emithermic XE Oven, our most advanced oven technology yet. Instead of relying on direct flame, we’ve designed a system that blends radiant, convection, and conduction heat to create a balanced baking environment. This gives bakers unparalleled control over product moisture, color, and texture, and all without the harshness that comes from open flames.
What really sets the Emithermic XE apart is how well it adapts to a wide variety of products while using less energy. Unlike traditional DGF ovens, which often require constant adjustment to accommodate new product runs, our XE Oven offers precisely controlled zones that let you tailor the bake to your recipe. That kind of responsiveness means better results and far less waste, especially for complex or sensitive products.
Sustainability Without Sacrifice
Replacing a DGF oven with the Emithermic XE isn’t just an upgrade – it’s a strategic move toward a cleaner operation. Thanks to its efficient heat transfer and lack of direct combustion, the XE reduces NOx and CO₂ emissions dramatically. That translates into a significantly lower carbon footprint and positions your bakery to meet future sustainability benchmarks with ease.
The efficiency gains are just as impressive. By making better use of the energy it consumes, the Emithermic XE can reduce your bakery’s overall energy demands while still keeping throughput high. In a time when operating costs are under scrutiny, that’s the kind of performance that doesn’t just benefit the planet – it also strengthens your bottom line.
A Clear Path to Better Baking
The Emithermic XE Oven from Reading Bakery Systems is a transformation in how we think about baking at scale. We’ve reimagined what baking could look like in an era of heightened sustainability, precise control, and growing demand for top-tier product quality. Replacing your DGF oven with the Emithermic XE isn’t just an upgrade – it’s an investment in the future of your bakery. Find out more about how we’re replacing direct gas fired oven technology in industrial bakeries by calling 610-693-5816 or contacting us online.