Forms and Extrudes Consistent Dough Shapes

The Reading Pretzel Low Pressure (LP) Extruder is designed to streamline your bakery and snack production by efficiently forming and extruding various dough shapes, from pretzel sticks and braids to granola clusters and pet treats. This machine utilizes a low-pressure system, allowing for precise weight control and agility in product changeovers with minimal downtime. Capable of processing up to 3,000 pounds of dough per hour, it integrates seamlessly into high-speed production lines with customizable extrusion units. The LP Extruder is equipped with electronically interlocked safety features and a tool-free disassembly design for easy sanitation. Developed under the SafeShield program, it ensures operator safety and meets stringent food safety standards. With options for lightweight plastic hoppers and jacketed extrusion housings, it maintains optimal processing temperatures and simplifies maintenance. Operators can manage extrusion speeds and dough flow across its touchscreen interface, facilitating smooth integration into your existing workflows.

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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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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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Provides Flexible Heat Transfer for Baking and Drying

The SMART Oven Zone from Reading Bakery Systems is engineered for industrial bakeries and food processing companies that require adaptable baking solutions. It stands out by offering configurable heat transfer modes, using both radiant and convection heat for optimal product quality. This oven can handle a variety of applications including snacks, pretzels, crackers, cookies, biscuits, granola, and pet food, allowing seamless integration into diverse production lines. It facilitates a flexible baking and drying process with its modular design, permitting rapid adjustments to the baking profile suited for your specific end-products like cheese-flavored crackers or ginger biscuits.

The oven’s capacity is bolstered by its fully automated operation, powered by a feedback-based control system for continuous recipe-based adjustments. It incorporates advanced control systems designed in-house for precision and efficiency, offering real-time monitoring through feedback loops. Available in both gas and electric models, it offers energy efficiency and sustainability, with options to convert existing gas ovens to electric. Constructed under the SafeShield Program, the oven is designed for operator safety, quick sanitation, and food safety compliance. It includes large access doors for easy maintenance, active flame and temperature monitoring, and optional fire suppression systems, ensuring robust safety standards.

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Controls Baking Heat and Airflow Independently

The Electric Baking Zones from Reading Bakery Systems offer a comprehensive solution for industrial baking where conversion from traditional gas systems is necessary. Employing a penthouse design with independent top and bottom temperature control, this equipment ensures precise air distribution and consistent baking results. Suited for applications ranging from snacks like pretzels and cheese puffs to biscuits and granola bars, it supports high-volume production with modular sections for seamless integration into existing lines. The zones can be adjusted for various product types and are designed for energy efficiency, reducing operational carbon footprints. Automated and equipped with a feedback-based control system, the Electric Baking Zones consistently monitor conditions to ensure optimum performance. Built under the SafeShield Program, they prioritize safety and sanitation, featuring robust cleaning access and optional fire suppression systems. This equipment is ideal for bakery manufacturers and snack producers seeking to enhance their production processes with environmentally-friendly technology.

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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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Balances Heat and Controls Humidity for Baking

The Emithermic XE Oven Zone from Reading Bakery Systems offers a versatile solution for precision baking and drying in the food production industry. Utilizing a combination of Thermatec high radiant panels and electric radiant elements, this oven eliminates the need for gas burners, delivering balanced heat and ensuring optimal flavor and texture in products such as biscuits, crackers, and snacks. It includes a humidity-controlled product zone for enhanced baking control and integrates easily into existing production lines with its modular design. With throughput customizable to meet the demands of commercial bakeries and snack manufacturers, the Emithermic XE Oven Zone supports continuous and automatic operations. The electric components reduce downtime associated with traditional gas burner maintenance, while the energy-efficient design helps in cost savings. Built for safety and sanitation, it complies with food industry standards, offering easy cleaning access and explosion prevention features.

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Bakes and Dries Snacks and Bakery Products

The Convection Oven with Integrated Dryer Zone from Reading Bakery Systems is designed to streamline your baking and drying operations, particularly suited for snacks and bakery products. This innovative equipment combines a convection oven and a drying zone to enhance space efficiency, using independent control systems to optimize baking profiles. The system processes a range of end-products, including pretzels, chocolate chip cookies, and tortilla chips, through its flexible heat transfer modes. It features PLC-controlled systems for automated monitoring and adjustments, reducing energy usage with its variable-speed motor design. Built under SafeShield standards, it ensures high safety and sanitation. Customize your configurations with options for gas or electric heat, and benefit from seamless integration into your existing production line, aiding continuous and high-speed operations.

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