When your manufacturing process demands a durable, reliable commercial cookie oven, the powerful PRISM OVEN from Reading Bakery Systems offers more than 100 years of successful installations worldwide.
Reading Bakery Systems, in Robesonia, Pennsylvania, is driven by an unparalleled level of commitment to high quality and is focused on innovation, reliability, ease-of-use, and worldwide service and customer support. Our goal is to help customers in the cookie, cracker, and biscuit industries discover better ways of making their products.
Our design team engineers the most advanced, customized oven systems using 3D modeling software, oven airflow analyses, thermal imaging and other advanced tools. Our oven mechanics construct these proven designs in pre-built modules for superior quality control and faster plant installation.
The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform that offers both recirculation and convection baking zones for cookies, crackers or biscuits for balanced and consistent quality, color, taste and texture.
Make the most of both zones with product development and “cooking” in the recirculation zone and efficient moisture removal and coloring in the convection zone. Customers appreciate the oven’s capacity for repeatable control of time, temperature, humidity and type of heat transfer.
To explore the capabilities of the PRISM OVEN, visit our Science & Innovation Center, a fully equipped, licensed research and development facility which offers a complete process line where customers can duplicate conditions they might encounter in full-scale production.
For flexibility and easy product changeovers, we offer a 600mm wide x 10.5m long PRISM OVEN that is capable of baking a wide variety of products. The oven features two convection oven zones with electric radiant elements.
After baking, the product is transferred to a 600mm wide x 3.7m long dryer that can be configured as single or multi-pass. The Oven and Dryer are individually controlled using a remote OIT control station.
For measuring and recording the type of heat required to bake a product, visitors to the Science & Innovation Center have access to the Reading Thermal SCORPION® Data Logging Measurement System. The system senses and records conditions in processing ovens, such as airflow, humidity, heat flux and temperature. It’s an excellent tool for analyzing the product baking curve and useful for scaling up products from the Innovation Center to the conditions of a full-scale production system.
Our experienced engineers are on hand to help you discreetly test new machinery and processing techniques; validate new ingredients; conduct shelf-life studies; research profitable innovations in mixing, forming, baking and drying; and produce market samples for evaluation and testing.
Other System Components
At Reading Bakery Systems, you will find dough mixing equipment, such as the LDX Continuous Mixer, which is ideal for low development dough requiring two stages of mixing, such as rotary molded cookies, wirecut cookies and crackers. This mixer offers dough production rates from 1,500 to 7,500 kg/hour. The EX Continuous Mixer produces low absorption dough for cookies, crackers, pretzels, and bagels. It offers dough production rates from 100 to 10,000 kg/hour.
The Thomas L. Green Independence Series Wirecut Machine creates a variety of cookies, biscuits and bar products. It’s designed to provide piece-weight accuracy and reliability, and is best for nondescript shapes. It can be positioned over the transfer belt or oven band, and removed from the production line without disrupting the conveyor system. It uniformly cuts individual shapes at up to 150 cuts per minute.
Contact Reading Bakery Systems today at (01) 610-693-5816 to find out more about our commercial cookie oven, and learn how we can help perfect your manufacturing process and your product.