When you ask, “What’s the most energy-efficient oven for commercial baking?” there’s one answer – the Thomas L. Green Emithermic XE Oven from Reading Bakery Systems. It reduces energy and emissions while keeping the bake profile you rely on.
Why the Emithermic XE Oven Leads The Pack
Direct gas-fired ribbon burners are powerful, but they’re not the only way to achieve color, lift, and flavor. Our Emithermic XE design replaces traditional DGF technology with an electric radiant system and controlled convection, delivering balanced, repeatable energy to the product.
By eliminating ribbon burners, we simplify cleaning and maintenance, cut emissions, and create steadier heat delivery across the band—all of which translate to meaningful energy savings in production. The system’s centralized penthouse feeds Thermatec™ panels that supply the high radiant component crackers need, while convection ensures uniformity and responsiveness.
Convection Still Matters
Even before you consider electrification, airflow is a workhorse for efficiency. Convection zones move heat to the product quickly and evenly, which shortens bake times and reduces waste from edge-to-center variation. We offer emithermic zones that combine radiant and convective heat with humidity control, giving operators simple, automatic control over heat type, temperature, and air velocity.
If your portfolio includes cookies, rotary-molded items, or mixed SKUs, our PRISM platform can be zoned with recirculation and convection sections to keep color and moisture on spec without over-firing the entire oven.
Design Details That Add Up
The most efficient oven isn’t just about the heat source – it’s about the chassis and controls around it. We build ovens with upgraded insulation to reduce conductive losses, offer lighter-weight belting so you aren’t paying to heat unnecessary steel every cycle, and integrate heat-reclaim options to pre-warm make-up air. Layer those fundamentals with advanced temperature control and sensor feedback, and you get tighter baking windows with less over-baking “insurance,” which is where energy quietly disappears on busy lines.
So Which Oven Is “Most Efficient”?
If you’re primarily running crackers and biscuits, our Emithermic XE is typically the strongest efficiency play because it pairs the product-quality benefits of high radiant energy with the operational gains of electric delivery and tuned convection. Bakers see steadier profiles, easier sanitation, and lower emissions compared to legacy gas-fired ovens, without giving up the texture and color they’re known for.
If your plant needs maximum flexibility across categories, a PRISM line configured with the right mix of convection and combination zones can also be a highly efficient choice. We’ll help you weigh energy price realities in your region, your throughput requirements, and the bake curves that define your brand before we recommend a path.
We’re Ready to Help Boost Your Bottom Line
There isn’t a single “magic oven” for every bakery, but if you want to know what the most energy-efficient oven for commercial baking is, there is a clear direction. Moving to a well-insulated, sensor-driven tunnel oven that uses electric emithermic heat and targeted convection delivers the best combination of product quality and energy performance for many snack categories.
Reading Bakery Systems has an answer for whatever your energy-efficiency needs may be. If you would like to learn more, please contact us online or give us a call at 610-693-5816. We will happily tell you more about our ovens or any other products we offer in which you might be interested.