Electric oven zones for snack and cookie baking
In modern commercial bakeries, precise control over baking conditions is essential to maintain product quality. Gas-powered ovens present challenges such as emission control and complex maintenance. Addressing these issues can significantly streamline operations and improve working conditions.
Independent control of top and bottom air speeds
The Electric Oven Zones from Reading Bakery Systems provide a sophisticated penthouse design for baking snacks and cookies. Unlike traditional gas ovens, these zones use electric heating elements, each accompanied by dual blowers, allowing bakers to independently control the top and bottom air speeds and temperatures. This feature simplifies the baking process while maintaining product consistency. Existing gas-powered RBS ovens can be retrofitted to accommodate electric heat, giving bakeries flexibility in their baking operations. The electric penthouse design facilitates modular construction for quick installation and optimized control over the baking profile. Completely controllable air circulation and exhaust systems ensure the baking environment remains stable, while automated monitoring and adjustments achieve precise baking results.
Benefits
- Independent controls for air speed and temperature
- Easier operation and maintenance compared to gas ovens
- Flexible transition from gas to electric baking
- Rapid installation with modular design
- Consistent product quality across baking batches