At Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, we design, engineer and manufacture the world’s most advanced industrial cookie production equipment to help customers discover better ways to make their products. To accomplish this goal, we focus on innovation, high quality equipment, reliability, ease-of-use, and worldwide service and support.
Mixing and Dough Handling
Thomas L. Green cookie systems are designed to be fed manually or automatically from a batch or Continuous Mixer. When using an automated handling system, the dough is transported from the mixer into a dough handling conveyor with a kibbler or sheeter attachment.
The EX Continuous Mixer produces low absorption dough for products such as cookies, crackers, pretzels, and bagels, as well as high absorption dough for bread, buns and pizza. This mixer offers dough production rates from 100 to 10,000 kg/hour.
The LDX Continuous Mixer is an excellent choice for most types of cookies or any application where ingredients are blended before flour is added. The mixer combines all minor ingredients and a portion of the required flour in the first mixing stage; special mixing elements cut the fat into the other ingredients; and, in the final stage, the remaining flour is added to create the final dough.
Wirecutting
The Thomas L. Green Wirecut Machine creates a variety of cookies, biscuits and bar products. It provides 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. The Wirecut Machine uniformly cuts individual shapes at up to 300 cuts per minute, depending on product type.
Both digital and manual controls are included for optimal process control, and the cutting wire can be interchanged for products with different densities and inclusions.
Baking Consistency
The Thomas L. Green PRISM OVEN is ideally suited for cookie, cracker and biscuit production with a single-pass baking platform designed to enhance consistency and deliver uniform quality, color, taste and texture. It offers direct gas fired, convection, and combination radiant/convection baking zones.
Customers around the world appreciate its capacity for repeatable control of time, temperature, humidity and type of heat transfer. And an extremely cost-effective system can be created with a combination of radiation, convection heating and conduction.
The PRISM OVEN offers both Emithermic (radiant/convection) and convection baking zones. Choose to optimize both zones by utilizing the Emithermic zones for product development and “cooking” functions, and the convection zones for moisture removal and balanced coloring.
Modules are available in full stainless steel to address salt, corrosion and high humidity levels, and can be factory pre-built for fast installation or assembled on-site.
The goal of Reading Bakery Systems is to help customers perfect their processes and their products with baking equipment and complete turnkey systems that are specifically tailored to their needs. Our range of equipment, expertise, pioneering research and development, and legendary customer support are unrivaled in the industry.
Reading Bakery Systems is a leading manufacturer of industrial cookie production equipment. Contact us today at (01) 610-693-5816 to find out how we can help perfect your process and your product.