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.

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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.

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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.

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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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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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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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