Reading Bakery Systems proudly offers the world’s most advanced industrial gas fired oven systems from Thomas L. Green, a trusted brand in the global biscuit, cookie and cracker industry for more than 120 years.
The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform designed to enhance product consistency. It features direct gas fired, convection, and combination radiant/convection zones.
Each oven zone is available with a variety of options, enabling customers to design the most cost-effective system with a combination of radiation, convection heating and conduction. Hybrid ovens utilize both DGF zones for product development and cooking functions, and convection zones for efficient control of moisture removal and balanced coloring.
Direct Gas Fired (DGF) Zone: Used for product developing, low-pressure DGF burners are positioned above and below the product in the baking chamber. The top and bottom heat temperatures can be independently controlled by the operator, and unique burner profiles can be established. For maximum heat retention and balanced delivery, firebricks can also be installed against the roof of the baking chamber.
Single Pass Convection Zone: This zone is used for setting, coloring or drying. 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 the extraction of moisture from the product by controlling the exhaust, air temperature and circulation velocity.
Recirculation Zone (Radiant/Convection): Used for product developing or setting, this zone provides both radiant and convection heat transfer profiles but can be configured as a pure radiation or pure convection module. It is the ideal solution when you are producing different products on the same line. Forced air convection and passive radiant heat can be controlled by adjusting dampers in the plenums above and below the product conveyor.
In summary, the advantages of the PRISM OVEN include:
- Low pressure gas system
- Modular design
- Highly efficient heat transfer
- Adjustable air velocity circulation in oven chamber
- Efficient extraction of humidity from dough
- Repeatable control of time, temperature, humidity and type of heat transfer
- Promotes uniform quality, color, taste and texture
- Large cleanout oven access doors
- Non-corrosive steel interior, stainless steel optional
- Can be customized to your unique specifications
- Can be pre-assembled for quicker installation
We invite you to visit our Science & Innovation Center, a dedicated R&D facility where you can discreetly test our latest new equipment and processing techniques, validate new ingredients in your products, conduct shelf-life studies, produce market samples for evaluation and testing, and explore how our state-of-the art and leading-edge equipment might improve your volumes or production processes.
Whether you need an industrial gas fired oven or other innovative commercial mixing, forming, baking or drying equipment, we encourage you to get in touch with Reading Bakery Systems by clicking here or calling (01) 610-693-5816 to find out how we can meet your needs.