Biscuit Machinery Suppliers

Commercial bakeries in the biscuit, cookie and cracker industries that are looking for suppliers of biscuit machinery to improve production processes and meet growing demands, appreciate the affordable solutions available from Reading Bakery Systems.

The Thomas L. Green brand has been a trusted oven brand for over a century and merged with Reading Bakery Systems in 2001. The ovens deliver a reliable baking platform for hard biscuits, soft biscuits, cookies, crackers, toaster pastries and fabricated potato chips and have also been applied to brownies, pancakes, English muffins, biscotti and more.

Biscuit Forming Equipment

For soft biscuits, the Thomas L. Green Rotary Moulder produces high definition, three dimensional shapes by pressing dough into an interchangeable die roll.

For hard biscuits, the Thomas L. Green 3-Roll Sheeter generates a consistent dough sheet ready for further thickness reduction, and Gauging Stations ensure a gentle reduction in sheet thickness prior to shape forming.

Scrapless geometric shapes and distinct cracker shapes can be formed by the Rotary Cutting Station, which accurately and continuously cuts product shapes out of a single dough sheet.

Biscuit Baking

The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform. Each oven zone is available with a number of options to permit the precise combination of radiation, convection heating and conduction in a cost-effective system.

Direct Gas Fired (DGF) Zone: This zone is used for product development and features low-pressure DGF burners that are positioned above and below the product in the baking chamber. Top and bottom temperatures can be independently controlled by the operator. The balanced exhaust system allows moisture removal without disturbing the airflow around the product.
Single Pass Convection Zone: The convection zone can be used for setting, coloring or drying. Combustion and make-up air is heated in the penthouse and circulated to the baking chamber. Control of the exhaust, air temperature and circulation velocity allows the operator to regulate the product moisture removal rate.
Emithermic Zone (Radiant/Convection): This zone is used for product development or setting and provides both radiant and convection heat transfer profiles. It can also be configured as a pure radiation or pure convection module. Forced air convection and passive radiant heat can be controlled by adjusting dampers in the plenums above and below the product conveyor. Air is re-circulated from the baking chamber back into the convection process for improved baking efficiency.

In addition to traditional brick, the PRISM OVEN is also available with the Thermatec High Radiant Ceiling – a new technology that radiates heat as effectively as fire bricks, is less expensive, and does not need the maintenance that fire bricks require.

The PRISM OVEN’S flexible design offers a significant advantage when different products are produced on the same line. It can be customized to your unique specifications and pre-assembled for quicker installation.

As suppliers of biscuit and bakery machinery, Reading Bakery Systems’ expertise, innovative research and development, and range of equipment are unrivaled. Call us at (01) 610-693-5816 or click here to contact us online.