Looking for used industrial bakery equipment for your production line? Reading Bakery Systems (RBS) manufactures technologically advanced commercial bakery equipment for customers in the snack food industry throughout the world.
Improve your products, streamline your processes and maximize your bakery’s profitability with RBS’ industry-leading brands – Thomas L. Green, Reading Pretzel, Reading Thermal and Exact Mixing. No matter which snack foods you produce, we are ready to help you meet your challenges.
Continuous Mixing Technology
Our Exact Mixing brand offers several models of Continuous Mixers that solve the common problem of undesirable dough variations during batch mixing by providing a consistent, uniform dough stream to your production line at the same rate that it is being used. For example:
Our most versatile mixer is the Exact Mixing MX Continuous Mixer. Use it for a wide range of products including pizza, cookies, snacks, batters, icings, and pastes. It is also an ideal first stage mixer for processes that require creme up and pre-blend stages.
Another excellent option is the Exact Mixing EX Continuous Mixer, which is ideal for crackers, pretzels, pie crusts, pet treats and a variety of other wheat-based snacks. It uniformly mixes products with a variety of dough moisture levels.
The Exact Mixing HDX Continuous Mixer is well-suited to ultra-high absorption doughs, such as buns, breads, rolls, English muffins and similar products.
Dough Forming Technology
The Reading Pretzel Low Pressure Extruder offers exceptional flexibility by enabling you to create a variety of pretzel shapes, sticks, braids, filled sticks and bread snacks on one production line. Product changeover is as simple as exchanging one compression head and die for another one with a different shape.
If you manufacture rotary moulded snacks, the Thomas L. Green Rotary Moulder helps you efficiently produce high definition, 3-D shapes by pressing dough into a die roll. The interchangeable engraved brass die roll can be supplied with segmented rings for simultaneous, multi-shape production.
The Thomas L. Green Sheeter generates a consistent dough sheet, and Gauging Stations ensure a gentle reduction in sheet thickness prior to shape forming. Scrapless geometric shapes and distinct shapes can be formed by the Rotary Cutting Station.
Flexible Oven Technology
The Thomas L. Green PRISM OVEN is a powerful system for uniform baking of products such as hard and soft biscuits, cookies, crackers, English muffins and snack cakes. It employs Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones, each with a number of options to provide your baked products with uniform quality, color, taste and texture. Customers appreciate this oven’s capacity for repeatable control of time, temperature, humidity and type of heat transfer.
The Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design, making it ideally suited to extruded pretzels and snacks, baked snack crisps and pet treats. The SPECTRUM OVEN® features an easy-to-use system that gives the operator complete control of oven temperature, humidity, and product bake time.
Explore the complete range of new and used Reading Bakery Systems industrial bakery equipment to meet your production needs. Contact our U.S. headquarters at (01) 610-693-5816, or click here for more information.