Bakes and Controls Moisture for Bakery Products

The Baking Tunnel Ovens from GEA Bakery, combining expertise from GEA Comas and GEA Imaforni, are engineered to deliver unmatched baking precision. These ovens excel in accommodating an array of bakery products, from artisan bread and French baguettes to cookies and pastries. Employing modular technology, they enable precise temperature and humidity regulation within each zone, optimizing baking quality and consistency. These ovens support continuous and high-speed automated operations, ensuring production lines maintain a steady pace and quality output.

Available in gas, electric, and hybrid models, the ovens are designed for seamless integration into existing bakery systems. Gas ovens use the Venturi principle for precise combustion control with real-time adjustments via an intuitive interface. The electric models offer zero CO2 emissions, making them eco-friendly with significant energy conversion efficiency. Hybrid ovens combine multiple heating methods, ideal for varied product profiles like crackers and biscuits, enhancing moisture control and color consistency.

With capacities scalable to meet industrial demands, these ovens handle extensive throughput while ensuring minimal maintenance needs and integration with automation systems. Enhanced by advanced simulation tools for custom configurations, GEA Bakery provides engineering support to tailor solutions to specific process requirements, reinforcing its commitment to sustainable and efficient bakery production solutions.

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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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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.

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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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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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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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Processes and Assembles Diverse Pizza Products

The Pizza Production Line from Rademaker offers industrial bakeries and commercial pizza producers a comprehensive solution for manufacturing a wide range of pizza products. This equipment stands out with its modular design, allowing flexibility in producing different pizza styles such as Italian, American, and gluten-free bases. Utilizing advanced dough sheeting and pressing technology, it ensures consistent quality and high throughput, handling capacities up to 14,000 kg/hr. Integrated PLC controls facilitate seamless operation with existing systems, enhancing productivity through efficient topping deposition and baking processes. The line’s hygienic design supports easy cleaning and quick changeovers, optimizing operational downtime. Additionally, it offers customizable configurations for specialized needs, backed by extensive engineering support, and complies with industrial safety and sanitation standards.

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Processes Diverse Bread Types Efficiently

The Rademaker Industrial Bread Production Line revolutionizes bakery operations by offering a modular, flexible setup designed for medium to large scale bakeries. This equipment excels in producing a wide variety of bread types, from tin breads to high hydration artisan loaves, leveraging its comprehensive sheeting, cutting, rolling, and rounding processes.

With capacities ranging from 500 to 9,000 kg per hour, the line supports continuous, high-speed operations tailored to the needs of both commercial and artisan bakeries. Integration into existing production lines is seamless, thanks to its user-friendly PLC control system and automatic speed and height adjustments, ensuring precision in weight control and product consistency.

Energy efficiency is a priority, with minimal flour usage and optimized processing that preserves dough characteristics, vital for maintaining high product quality. Constructed with high hygiene standards, the system allows for easy cleaning and maintenance, reducing downtime.

Rademaker provides extensive customization options, allowing for tailored solutions through configurable modules that cater to specific production requirements, supported by Rademaker’s engineering expertise.

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Processes and Blends Ingredients Continuously

The Conti Preparation Line from ProXES is a modular system designed for efficient ingredient processing and blending across food, pharma, and personal care applications. This equipment stands out for its seamless integration into production lines, utilizing advanced multi-stage processing to handle operations from emulsifying to vacuum cooking. Ideal for generating a range of products like ketchup, moisturizing creams, and ceramic suspensions, it offers a capacity of up to 4,000 kg/hour, catering to both solid and liquid product types. The line is fully PLC-controlled, enabling precise automation and integration, with options for remote monitoring. Energy efficiency is enhanced through optimized motor controls, while material construction options such as stainless steel ensure high corrosion resistance and compliance with industry standards like GMP and FDA. Additionally, its CIP system facilitates quick and effective cleaning, while customization options are available to meet specific production needs, supported by ProXES’ engineering team.

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Processes, Cooks, and Heats Diverse Products

ProXES offers the COOK-IT® and SAM® series, engineered for diverse industrial applications, providing precise cooking and heating solutions. These systems are tailored with innovative heating technologies like direct steam injection and indirect cooling for batch and continuous processing. Suitable for producing a wide range of food, pharmaceutical, and personal care products, these cookers can process up to 10,000 kg/hour, maintaining consistent quality and texture. Integrated automation with PLC systems ensures seamless production line integration and remote monitoring. Constructed with durable materials to resist corrosion, they meet strict GMP and FDA standards, with customization options available to match specific operational requirements. Maintenance is simplified with built-in CIP systems for efficient cleaning.

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