Why Industrial Bakeries Should Replace Traditional DGF Ovens with New Technology

There are many reasons why industrial bakeries should replace traditional direct gas fired (DGF) ovens with new oven technology. DGF ovens have been the workhorse of the industrial baking world for decades. Known for their speed and high heat, these ovens helped bakers scale operations to meet growing demand. But today’s production needs – and market expectations – have changed. Energy efficiency, consistent quality, and greater control are no longer luxuries. 

That’s why at Reading Bakery Systems, we knew it was time for a smarter solution. Our Emithermic XE Oven is designed to replace traditional DGF ovens – and we’re confident it offers the kind of upgrade industrial bakeries can’t afford to ignore. 

The Limits of Legacy Systems

DGF ovens do one thing well: blast high, direct heat at the product. But with that simplicity comes compromise. Uneven browning, inconsistent bakes, and limited control across baking zones can all affect product quality. Maintenance costs can also mount over time due to burner wear and the challenge of precisely tuning each zone. For bakeries that need to maintain tight product specs across high-volume lines, DGF ovens are beginning to show their age.

We’ve also seen a major shift in the industry toward energy-conscious operations. Direct-fired systems are notoriously inefficient. They release a high amount of radiant heat into the bakery environment and often require constant recalibration to avoid overbaking or waste. With utilities spiking and sustainability under the spotlight, bakeries can’t afford to keep using ovens that waste energy and inflate operating costs.

A New Era with the Emithermic XE Oven

When we developed the Emithermic XE Oven, we didn’t just create an alternative – we designed a superior baking environment. This hybrid oven system combines convective and radiant heat, but unlike traditional DGF models, the Emithermic XE delivers uniformity across every zone with a level of control that gives bakers the upper hand.

Our Emithermic XE features multiple independent zones, each precisely controlled to target the exact texture, color, and bake required for your product. Whether you’re running crackers, cookies, pet treats, or snack foods, this oven lets you fine-tune the thermal profile from one end of the line to the other. That means fewer burnt edges, fewer underbaked centers, and more consistency every time.

We also prioritized energy efficiency. The Emithermic XE operates with improved fuel usage and lower heat loss, significantly reducing emissions and utility costs. Many of our customers have seen measurable savings on gas bills while maintaining or even improving their production throughput. And because the oven’s heat application is more balanced, there’s less wear on downstream cooling systems, further reducing energy use throughout the facility.

Designed for Performance and Flexibility

What really sets the Emithermic XE apart is how adaptable it is. We understand that bakeries need to pivot quickly – whether it’s a new product line, a recipe tweak, or a packaging spec that affects moisture content. With our oven, you get a platform that can handle change without major reconfiguration.

Maintenance is easier, too. With zone-by-zone diagnostics and fewer moving parts subject to extreme direct flame, downtime is reduced. When it’s time for cleaning, the oven’s open design supports better access and faster sanitation, which means more time baking and less time scrubbing.

If you would like more reasons why industrial bakeries should replace traditional direct gas fired (DGF) ovens with new oven technology, or you’d like to learn more about our Emithermic XE Oven, call Reading Bakery Systems at 610-693-5816 or use our online form.