Emithermic zone for baking biscuits and cookies

Bakes and Dries Bakery and Snack Products

The Emithermic Baking Oven from Reading Bakery Systems is designed for commercial bakeries and snack food manufacturers, offering advanced flexibility in baking processes. It features radiant and convective heat transfer, with humidity-controlled zones for precise baking of wirecut and rotary moulded cookies. The oven can be configured for pure radiation or combined radiation and convection, allowing customization based on product characteristics.

With factory-built sections and modular design, the Emithermic Oven facilitates quick installation and optimal baking profile control. Its feedback-based control system automatically monitors and adjusts temperature and air velocity, supporting automation and integration into existing production lines. Energy efficiency is enhanced with Thermatec high radiant panels, reducing energy consumption during operation.

Suitable for producing a range of products such as pretzel snacks, multi-crisp crackers, and granola bars, the Emithermic Oven addresses various industry needs. It can handle continuous, automatic operations and is available in both gas and electric heat versions. Compatibility with existing ovens is assured, with easy conversion from gas to electric options.

For industries demanding stringent safety and sanitation standards, Reading Bakery Systems incorporates its SafeShield Program, featuring low-pressure gas systems and explosion prevention panels. The design facilitates easy cleaning, with large access doors and a flat floor in the drying chamber to remove product debris efficiently.

Reading Bakery Systems also provides engineering support, offering control systems designed in-house for automatic operation and recipe-based control structures. Real-time monitoring of process parameters ensures product consistency and quality, making the Emithermic Baking Oven an essential addition to modern bakery production lines.