Emithermic zone for baking biscuits and cookies
Commercial bakeries dealing with wirecut and rotary moulded cookies often face challenges in maintaining consistent quality while ensuring flexibility in baking processes. Traditional ovens may lack the precise control needed over heat transfer and humidity levels, which are crucial for delicate baking tasks.
Offers radiant and convective heat transfer
The Emithermic Zone by Reading Bakery Systems is a versatile oven that utilizes both radiant and convective heat transfer, along with a humidity-controlled product zone. This provides commercial bakers with enhanced flexibility and control over the baking process. Automatic controls allow easy monitoring and adjustments to heat type, temperature, and air velocity, ensuring consistent quality without the need for continual supervision. The Emithermic Zone can be configured for pure radiation or combined radiation and convection, depending on product requirements. It features Thermatec high radiant panels for efficient heat transfer. The oven’s modular design and factory-built sections facilitate quick installation and optimal baking profile control. Available in both gas and electric heat options, the Emithermic Zone can easily convert existing RBS ovens from gas to electric.
Benefits
- Greater flexibility and control over heat transfer
- Automatic monitoring and adjustment for consistent quality
- Quick and easy installation with modular design
- Configurable for different heat transfer modes
- Available in gas and electric options