As a manufacturer of baking and process systems for the global food industry, Reading Bakery Systems offers numerous oven zone options, including DGF (direct gas fired) tunnel ovens, to meet your unique production requirements.
Reading Bakery Systems is headquartered in Robesonia, Pennsylvania. Our PRISM OVEN systems offer flexible and consistent baking of biscuit, cookie and cracker products, while our SPECTRUM OVEN® systems offer the same flexibility for pretzels, bread snacks, crisps and potato snacks.
The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform that has been the trusted brand in the global biscuit, cookie and cracker industry for more than 120 years. It is designed to enhance product consistency and features DGF, Convection, and Recirculation (radiant/convection) zones.
Direct Gas Fired (DGF) Zone: DGF burners are positioned above and below the product in the baking chamber. The operator is able to independently control each heat temperature, and unique burner profiles can be established.
Single Pass Convection Zone: Combustion and make-up air is heated in the penthouse, circulated into the baking chamber, and distributed to the product above and below the conveyor. The operator can control moisture extraction by controlling the exhaust, air temperature and circulation velocity.
Recirculation Zone (Radiant/Convection): This zone provides both radiant and convection heat transfer profiles but can 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.
The PRISM OVEN is now available with a traditional brick or Thermatec High Radiant Steel Ceiling, a new technology that offers performance comparable to traditional fire brick oven ceilings. The Thermatec Ceiling radiates heat as effectively as fire bricks, is less expensive, and does not need the maintenance that fire bricks require.
The Reading Pretzel SPECTRUM OVEN® offers a variety of heat transfer combinations in a single modular design.
Single Pass Convection Zone: In this zone, combustion and make-up air is heated in the penthouse and circulated into the baking chamber below. The operator controls the product moisture removal rate by managing the exhaust, air temperature and circulation velocity.
SMART Zone (Radiant/Convection): This flexible zone blends heat transfer from both radiant and convection sources. It can be configured as pure radiation, pure convection or a combination of the two methods, an excellent solution when you produce different products on the same line.
Convection Oven over Kiln Zone: A standard convection zone is mounted over a kiln or drying zone to save space. Oven and dryer modules are independently controlled and monitored. Separation of the processes allows for more efficient production of products with longer dry times or greater mass.
Monitor Oven Performance
Customers can maintain optimal process conditions by monitoring oven performance with the unique SCORPION® 2 Data Logging Measurement System. It is a powerful diagnostic and evaluation tool that contributes valuable data by measuring temperature, air velocity, heat flux and humidity in real-time, and allows our customers to create the conditions required to produce the very best end product. The SCORPION® 2 system is a baking industry standard.
Whether you need a DGF tunnel oven or other innovative commercial mixing, forming, baking or drying equipment, we invite you to get in touch with Reading Bakery System by clicking here or calling (01) 610-693-5816 to find out how we can meet your needs.