Reading Bakery Systems is a leading manufacturer of premium-quality commercial snack food and bakery equipment and turnkey systems. Our line includes cost-effective dough mixing, handling and forming solutions for every part of your stackable potato chips process.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, designs and engineers reliable and efficient systems for the production of stackable potato chips, baked potato chips, baked crisps, bread snacks, cookies, crackers, biscuits, pretzels, pet treats and more.
Dough Mixing
Continuous Mixing eliminates the undesirable dough variations that are caused by batch mixing. It minimizes the time between the mixer and 2-Roll Sheeter, eliminates batch cycle variations, and creates consistent and appealing product textures. With this recipe-driven system, final product quality is assured and is fully repeatable.
The Exact FX Continuous Mixing System was specifically designed for the stackable fried chip process. It evenly distributes moisture throughout the potato dough by means of a specialized liquid injection system and a revolutionary mixer shaft design. This mixer is ideal for hydroscopic powders such as potato flakes used to make fabricated potato chips or any other low moisture mixtures.
Dough Forming – Sheeting
The Thomas L. Green 2-Roll Sheeter creates a consistent dough sheet that is discharged directly onto the Rotary Cutter infeed conveyor. Its stainless steel rolls are manufactured to precise tolerances of concentricity in order to maintain consistent dough sheet formation and are provided with unions for chilled water supply to maintain roll surface temperatures during production.
The Thomas L. Green Fabricated Chip Sheeter is capable of sheeting and cutting shapes from potato doughs consisting of dry premixes, potato flakes, whole grains, corn and other formulations. Dough is delivered to a hopper above two large-diameter, solid core, water-cooled sheeting rolls. In a single pass, dough is reduced and sheeted to a typical thickness of 0.7mm (.027”). Cut shapes are delivered directly into an oven or fryer (fryer not supplied by RBS) prior to seasoning and packaging.
Dough Forming – Cutting
The Thomas L. Green Rotary Cutting Station accurately and continuously cuts distinct product shapes out of a single dough sheet. An integrated conveyor system moves product through - and is pressured against - a rotating die assembly. Operators can adjust the pressure on the dough sheet during operation to ensure a thorough cut and consistent piece production. It can be designed with two die rolls to allow a more efficient changeover between product types or sizes.
A visit to the 30,000 square foot Reading Bakery Systems Science & Innovation Center is an excellent way to test out our dough mixing and forming processes and equipment. The Center is located in Sinking Spring, Pennsylvania, USA, near the RBS manufacturing plant. This close proximity provides access to a fully equipped manufacturing and fabrication facility for machinery modifications needed prior to or during customer trials.
The innovative equipment available from Reading Bakery Systems is capable of handling all aspects of your stackable potato chips manufacturing process. Call us at (01) 610-693-5816 or click here to learn more about our products.