Biscuit Baking Oven

Whether your biscuit baking process involves hard or soft dough, the Thomas L. Green brand of equipment can help you produce first-class product quality with ovens and forming equipment that have met the unique needs of the biscuit and cookie industry since 1893.

Reading Bakery Systems is a leading manufacturer of commercial bakery equipment. Our two primary oven brands – Thomas L. Green and Reading Pretzel – are the world’s most advanced commercial oven systems and have made us an industry leader in the pretzel, baked snack, cookie and cracker industries.

Biscuit, Cookie & Cracker Oven

Our Thomas L. Green PRISM OVEN is a single-pass, flexible baking platform designed for balanced, consistent baking of a wide variety of biscuit products. Control of the exhaust, air temperature and circulation velocity allow the operator to manage product moisture removal for maximum quality assurance.

The oven offers direct gas fired, convection, and combination radiant/convection baking zones. Each zone is available with a variety of options that will create a cost-effective system with a combination of radiation, convection heating and conduction.

The PRISM OVEN is available as an individual piece of equipment or as part of the Reading Bakery Systems Hard and Soft Biscuit System which will help you create a variety of sheeted and rotary molded biscuits. The system is comprised of the equipment described below and has the flexibility to integrate batch or continuous mixing. Production volumes range from 500 – 2500 kg/hr.

Biscuit Forming

For forming hard biscuits, the Thomas L. Green 3-Roll Sheeter generates a consistent dough sheet that is ready for additional thickness reduction or lamination. It can receive dough manually, or from an automated handling system. By means of a conveyor, the newly formed dough sheet is transported into the next machine.

The Thomas L. Green Gauging Stations reduce the dough sheet thickness by a 3:1 ratio prior to shape forming. Gauge rolls maintain a consistent dough sheet, and dough flow is accurately controlled to maintain dough density, laminations and finished product weights.

Next in the production lines, the Thomas L. Green Rotary Cutting Station accurately and continuously cuts product shapes out of a single dough sheet. Scrap dough can be re-routed to the dough handling system for reuse. Single roll Rotary Cutting Stations are available and the system can be designed with two die rolls in a series to accommodate complex shape adjustment or the ability to create different products on the same line.

For soft biscuit forming, The Thomas L. Green Rotary Molder is designed for high definition, three dimensional biscuits, cookies, sandwich cookies, bars and pet treats. Interchangeable die rolls and lockable casters make the Rotary Molder portable and versatile in your production line.

If you are interested in learning how the biscuit baking oven and our other equipment can increase productivity in your operation, you can conduct confidential trials on our mixing, sheeting, gauging stations, rotary cutter, rotary molder, wirecut machines and ovens in the Reading Bakery Systems Science & Innovation Center.

Call us at (01) 610-693-5816 for more information or click here to contact us online.