Reduces Moisture and Controls Air Flow

The Multi-Pass Dryer from Reading Bakery Systems efficiently reduces moisture in bakery and snack production. It features a three-conveyor system where products are evenly distributed and exposed to regulated hot air, ensuring optimal drying. This dryer is ideal for various end-products like pretzels, cookies, chips, and granola, enhancing their quality and storage characteristics. Designed for continuous operations, it integrates seamlessly into production lines with its PLC-controlled interface allowing precise control over temperature and air flow. Its low pressure gas system adheres to Factory Mutual and IRI standards, ensuring safety. With robust construction for easy cleaning and access, it complies with food safety standards. Optional engineering support and customization ensure the dryer meets specific production requirements.

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Produces Consistent Frozen Dough and Bakery Products

The Thomas L. Green GenesisPRO Series Frozen Dough Machine is designed to enhance flexibility and control in high-speed frozen dough production lines. It uses precise recipe-driven linear servomotors to optimize wire positioning, stroke length, and product drop, ensuring consistent weight and accuracy, up to 300 cuts per minute. This equipment is ideal for producing a variety of bakery products, including frozen cookie dough, co-extruded and encapsulated cookies, granola bars, and shortbread biscuits.

Integrated pneumatic feeding and separation systems streamline operation and maintain product quality with minimal operator interaction. The system’s design, adhering to SafeShield standards, features removable components for effortless sanitation and maintenance, reducing parts count by 50% compared to traditional systems. Fully PLC-controlled, the GenesisPRO offers seamless integration with existing dough handling systems, supporting automated processes with touchscreen interfaces for easy recipe adjustments. Custom wirecut and die assemblies accommodate diverse product needs, making it a versatile solution for industrial bakeries aiming for efficiency and high quality.

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Reduces Dough to Uniform Thickness

The Thomas L. Green Gauging Station from Reading Bakery Systems excels in precise dough sheet reduction, ensuring uniform thickness for crucial products like saltine crackers, thin crust pizzas, and butter cookies. Utilizing a 3:1 reduction ratio via hardened rolls, it maintains dough consistency through advanced control systems that automatically adjust roll gaps. Designed for high-speed, continuous operations, it seamlessly integrates into production lines, optimizing dough flow and density. With adjustable roll gaps and integration-ready discharge conveyors, this system is perfect for bakeries and snack manufacturers. Built to Reading Bakery Systems’ SafeShield standards, it ensures safety and sanitation, featuring interlocked guards and easy-clean conveyors.

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Extrudes and Shapes High-Pressure Snack Products

The High Pressure Snack and Bakery Extruder from Reading Bakery Systems offers reliable and versatile solutions for snack food and bakery producers. This equipment allows continuous mixing, cooking, and extruding, forming diverse products like cheese puffs and pet food kibble. Its flexible design supports quick changeover of screws and dies, accommodating various product shapes and textures. With integrated PLC-controlled systems, it aligns seamlessly with production lines, optimizing throughput and ensuring high-speed, automated operations. The extruder features automatic controls, enhancing safety and sanitation while minimizing operator exposure. Constructed with durable materials, it ensures adherence to food safety standards and easy cleaning, backed by customization options to meet specific production requirements.

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Extrudes and Fills Diverse Snack and Bakery Products

The Filled Stick Extruder from Reading Bakery Systems is engineered to streamline the production of diverse snack and bakery items. It excels in creating filled snack sticks by utilizing low-pressure extrusion and precision co-extrusion of both dough and a soft filling. This system accommodates applications such as snack and bakery production and co-extruded pet treats. It features customizable die and compression heads for seamless product changeovers.

With an output capacity tailored to suit your line requirements, its modular design allows integration with existing systems, enhancing production line efficiency. The extruder’s control systems are fully PLC-automated, offering real-time monitoring and precise flow control, while optional temperature management supports sensitive dough consistency.

Constructed with easy-to-clean materials and designed for tool-free disassembly, the system supports stringent sanitation standards. Available configurations include 1 to 6 extrusion units, making it adaptable to various production scales. Additionally, Reading Bakery Systems provides ongoing engineering support and customization options to fit specific production needs.

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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.

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Automates Dough Portioning and Distribution Tasks

The Doughbot System from Reading Bakery Systems is an innovative solution designed to automate the precise handling of dough in industrial baking operations. This system excels in seamlessly integrating into existing production lines, ensuring efficient dough portioning, conditioning, and distribution, which are critical for producing a wide range of products including pretzel sticks, cheese crackers, and granola bars. The Doughbot System can process up to 4,000 pounds of dough per hour, supported by modular design elements that facilitate smooth transitions from mixing to forming stages.

Operated through advanced PLC controls with automated, recipe-based programming, the Doughbot System ensures consistency and precision in dough processing tasks. Easy to clean and maintain, it adheres to Reading Bakery Systems’ SafeShield standards for operator safety and sanitation, featuring mobile design for accessible cleaning, electronically interlocked safety guards, and strategically placed standoffs for enhanced cleanability.

With capabilities tailored to satisfy various bakery needs, the Doughbot System is particularly suitable for snack food producers and large-scale bakery manufacturers seeking to reduce labor costs while maintaining high production yields. Additionally, it offers customization options to adapt to specific operational requirements, supported by a dedicated engineering team for installation and integration guidance.

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Transfers and Dumps Large Dough Batches

The Dough Dump Station from Thomas L. Green offers an efficient solution for industrial bakeries and food processing facilities, focusing on the safe transfer of large dough batches. Its compact design minimizes floor space, while the direct-driven shaft reduces maintenance needs. This station ensures seamless integration with existing dough handling systems, designed to fit over plant floor openings or adjacent to systems like Dough Feeders and Laytime Conveyors.

Applications span across bakery products, from bread dough and pretzels to cookies and snack foods. The station supports continuous and manual operations, making it versatile for various production lines in bakery, snack, and pet food industries. The equipment is engineered to enhance operator safety with two-handed push-button controls and an interlocked lifting mechanism. Built under the SafeShield Program, it emphasizes both operator and food safety.

Custom-designed control systems allow for seamless PLC integration, enhancing operational efficiency through local control interfaces that keep operators clear of moving parts. This not only improves safety but also supports easy cleaning and maintenance, aligning with stringent sanitation standards. The Dough Dump Station is adaptable to several production needs, offering a solution that can sustain high-output manufacturing environments.

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Cools Bakery and Snack Products Efficiently

The Thomas L. Green Forced Air Ambient Cooling Conveyor is engineered for industrial bakeries and snack food producers seeking efficient product cooling without distortion. This modular system allows flexible installation and integrates seamlessly into continuous production lines, optimizing output. Its forced air mechanism quickly reduces internal product heat post-baking, ensuring high-quality finishes for items like pretzels, chips, and granola bars. Constructed with fresh air intakes for adjustable cooling, it supports high-speed operations while maintaining energy efficiency. Built to SafeShield Program standards, it ensures easy sanitation and operator safety. Fully customizable and compatible with Reading Bakery Systems’ control technologies, this equipment is a reliable choice for precise cooling needs.

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Cools and Conveys Food Products Efficiently

The Ambient Air Cooler offered by Heat and Control is a high-efficiency product cooling solution tailored for industrial food processing lines. It employs a swift pull-through cooling method that rapidly stabilizes product temperatures, crucial for maintaining quality and preparing items for packaging. Designed for a wide range of applications—including snacks, nuts, chips, and prepared foods—this cooler supports high-speed continuous operations, ensuring seamless integration into existing workflows.

Capable of cooling products to within approximately 15°F (9.5°C) of ambient air temperature, it leverages a variable speed conveyor to optimize dwell times, providing consistent product quality. Clients may choose from standard sizes or request custom designs to accommodate specific line requirements. For enhanced durability, the cooler features washable, non-corrosive exhaust filters, ensuring easy maintenance.

Supporting a range of industries from snack foods to pet food and tortilla products, the Ambient Air Cooler is engineered for solid and granular products, making it a versatile addition to any processing or final conditioning department.

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