Articles Tagged with ''Reading Bakery Systems''

The equipment reportedly offers performance similar to a gas oven but with sustainability benefits.

Depending on the size of the finished snack product, the new 18-nozzle design increases throughput capacity up to 33% on the same size production line when compared to the previously available 12-nozzle die.

The Digital Air Velocity Sensor Array delivers a precise picture of airflow patterns inside an oven, dryer, or cooling tunnel, from side-to-side and end-to-end.

Reading Bakery Systems' (RBS) WCX wirecut machine offers product flexibility, improved safety, and easier sanitation.

Phillip Stringer will oversee the facility and management of staff, customer on-site and virtual product trials, and research and development projects.

Prior to joining Reading Bakery Systems, Marcelo Morales held project management positions in Rochester, Portland, and Quito, Ecuador.

Reading Bakery Systems has introduced a new pita chip production system that produces baked, split pita chips, as well as a variety of other baked crisp products.

Reading Bakery Systems (RBS) has announced that after 30 years with the company, John Eshelman, director of pretzel & snack equipment sales, will retire on March 31, 2022.

Reading Bakery Systems has introduced a new multi-pass environmentally controlled proofer that accelerates dough development time in a reduced production footprint.

New conveyor design from Reading Bakery Systems is more efficient to operate and easier to clean and maintain.