Cuts and Forms Cookies, Bars, and Snacks

The WCX Wirecut Machine from Reading Bakery Systems offers an unparalleled level of versatility and control for industrial bakeries and snack production lines. Engineered with servo-controlled positional accuracy, it enables precise wire positioning and stroke adjustments, allowing for diverse product formats, such as filled cookies and multi-color bars. Capable of executing up to 300 cuts per minute, this machine excels in maintaining consistent piece weight and production throughput. Its seamless integration into existing dough handling systems is facilitated by an intuitive touchscreen interface, further enhancing operational efficiency. The WCX is designed for easy sanitation with removable components, ensuring compliance with rigorous food safety standards. This equipment is ideal for producing items like chocolate chip cookies, protein bars, and pet treats, and it supports continuous, high-speed, automated production environments.

The post Cookie dough wirecut machine appeared first on Making.com.

Cuts and Shapes Dough into Diverse Snack Products

The Rotary Cutting Station, designed by Thomas L. Green, provides a solution for industrial bakeries aiming to precision-cut and shape dough into an array of snack products such as pretzel bites and shortbread cookies. The equipment utilizes a continuous rotary die assembly to press dough against high-precision engraved die rolls, effectively forming consistent shapes. Equipped with an integrated conveyor system, it synchronizes seamlessly within production lines, including upstream mixers and downstream ovens. Capable of handling various dough thicknesses, it supports customization with multiple die rolls for complex shapes. The station includes features for efficient scrap removal, recycling off-cuts back into the dough handling system. Built within Reading Bakery Systems’ SafeShield Program, it ensures safety and hygiene with interlocked guard mechanisms and easy-clean access. Comprehensive automation is achieved through PLC control, promoting synchronized speed adjustments for optimal product quality and throughput efficiency, making it a robust choice for snack manufacturers and food production companies.

The post Precise dough sheet cutting station for bakeries appeared first on Making.com.

Reduces Moisture and Controls Drying Parameters

The Tumble Dryer from Reading Bakery Systems is engineered to meet the moisture reduction needs of food and bakery industries. This equipment efficiently manages drying processes with automatic air circulation and precise temperature control, ensuring consistent product quality. Its capacity to handle products from multiple extruders simultaneously makes it ideal for high-volume operations in snack production, such as mini pretzels and chocolate chip cookies. The Tumble Dryer features continuous operation with adjustable drying times, optimizing throughput for diverse snack varieties. Designed with SafeShield standards, it prioritizes operator safety while facilitating ease of sanitation. With custom control systems integrated for seamless automation, it supports comprehensive monitoring and adjustments directly from your production line. Constructed with durability in mind, the Tumble Dryer can be tailored with material options for enhanced corrosion resistance. Additionally, Reading Bakery Systems provides robust engineering support for equipment customization, ensuring alignment with your specific processing requirements.

The post Industrial tumble dryer for moisture control in snack production appeared first on Making.com.

Rapidly Hydrates and Mixes Ingredients

Hydrobond Technology by Reading Bakery Systems offers an innovative solution for industrial bakeries and snack manufacturers focusing on dough processing efficiency. This system specializes in the rapid hydration of dry ingredients, integrating seamlessly with your existing continuous mixing line. It utilizes a pre-mixing hydration step that reduces the size of the required downstream mixer, which in turn lowers both the energy consumption and equipment footprint. Capable of processing a wide variety of products, including pretzel sticks, cheese crackers, and kibble for pets, it is ideal for high-throughput operations in the food, snack production, and pet food industries.

Automation is streamlined with an in-house designed PLC control system, allowing for precise operation and integration within your production facility. The Hydrobond Technology system is noted for its robust construction, designed to handle the rigors of continuous and batch operations while minimizing heat generated during mixing, thus maintaining ingredient quality. Cleaning is simplified through easily accessible components, ensuring quick maintenance turnaround and adherence to sanitation standards. This equipment can be customized to meet specific production needs, supported by Reading Bakery Systems’ engineering expertise.

The post Instant dough hydration system appeared first on Making.com.

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.

The post Low pressure extruder for pretzel and snack production appeared first on Making.com.

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.

The post Industrial multi-pass dryer for bakery products appeared first on Making.com.

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.

The post Filled stick extruder for bakery products appeared first on Making.com.

Processes Dough into Consistent Fried Snack Shapes

The Fried Snack Extruder from Reading Pretzel, part of Reading Bakery Systems, is designed for snack food manufacturers and bakery businesses looking for a reliable solution in producing varied fried snack items. This extruder stands out due to its flexibility in processing applications such as potato rings and ethnic noodles with precision cut using a high-speed bandcutter capable of up to 275 cuts per minute. The equipment manages up to 3,000 pounds of dough per hour, ensuring high throughput for continuous production.

The extruder integrates seamlessly into production lines thanks to its advanced automation, featuring a touchscreen control interface for easy regulation of dough flow and cutting speeds. Its jacketed extrusion housings enable precise temperature control, enhancing product consistency and quality. Reading Bakery Systems’ SafeShield Program ensures operator safety with automatic controls and simple, tool-free disassembly, supporting easy sanitation. Designed for durability and efficiency, the Fried Snack Extruder offers custom die and compression heads for quick product changeovers and is adaptable for multiple food industry needs. Additionally, its construction permits effortless cleaning without production downtime, promoting operational efficiency and compliance with food safety standards.

The post Fried snack extruder for potato rings appeared first on Making.com.

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.

The post Automated frozen dough production solution appeared first on Making.com.

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.

The post Smart bakery oven zone for flexible heating appeared first on Making.com.