Reading Bakery Systems  

Robesonia,  PA 
United States
http://www.readingbakery.com

• Booth: 1020

Learn more about our Baked Pet Treat/Kibble Systems!

Better is baked right in.

Healthier pet treats and baked kibble start with automated production systems from RBS.

When it comes to pet treats and pet food, baked is always better! With more than 130 years of commercial baking experience, Reading Bakery Systems (RBS) can help you take your operation to the new, healthier level with completely automated systems for baked pet treats and baked kibble. We offer complete automated production systems including continuous mixing, baking and drying equipment, and a variety of forming options—sheeted, rotary moulded, wirecut, extruded and co-extruded products.

For details on how to add baking perfection to your pet treat or pet food operation, visit readingbakery.com or call (01) 610-693-5816.

Brands: Exact Mixing Thomas L. Green Reading Thermal Reading Pretzel

 Videos

 Press Releases

• Baking for a Better Tomorrow: RBS Electric Ovens & Other Alternative Fuel Options (Mar 14, 2023)

  Sustainability is a big initiative at RBS, and our efforts specifically around Ovens make RBS not only the industry leader in oven technology, but also the industry leader in sustainable baking solutions.

  One of our key goals is to reduce harmful emissions and conserve energy.  Our equipment runs for many years, so it is important for us to provide solutions today to meet the guidelines of the future.

  We see a hydrogen blend and electric power as alternative fuel solutions.  We have tested and implemented these solutions to see the results. While hydrogen is a clean energy as an end user solution, electric oven power is likely to be the best long-term solution. 

  Beyond the energy source of the ovens, our newest oven designs reduce costs, conserve energy, and minimize emissions.  Better oven insulation minimizes the conductive heat paths from the interior of the oven to the exterior.  Lighter weight oven belting also helps conserve energy.  We also offer items like heat reclaim systems that can assist by re-heating the oven make-up air.

  “RBS offers sustainable ovens that reduce energy, eliminate greenhouse gases and are easy to operate. We will continue to focus on improving our oven designs in each of these categories as we move forward.” 

  Electric Convection Ovens

  For full electric baking, RBS offers an electric version penthouse for our convection style ovens.  We’ve been integrating electric heating into our processes for the last 20 years.  On existing RBS convection style ovens, there is an opportunity to exchange the existing penthouse with the electric penthouse.  This would only involve a new penthouse and the electrical control panel.  Customers may visit the RBS Science & Innovation Center to test our electric oven.

  In addition to that, we also offer electric radiant elements to be added into any style of our ovens.  The radiant elements are used mostly in the application of applying toast points or coloration to the product prior to exiting of the oven. 

  Electric Cracker Ovens / DGF Replacement Ovens

  We are also working on the development of an electric cracker oven to replace DGF ovens. This involves modifying our Emithermic Oven Zone that will enable this zone to impart the higher heat required by crackers without a lot of air currents which would dry the product before allowing flavor and texture development.

• Reading Bakery Systems names Phillip Stringer Director of the Science and Innovation Center (Mar 14, 2023)

  Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, has named Phillip Stringer Director of the RBS Science and Innovation Center (S&IC). In his new role, Phillip will oversee the facility and management of staff, all customer on-site and virtual product trials, as well as research and development projects for the company.

  “We are pleased to welcome Phillip Stringer to the RBS Family. His technical, operational, and process development background make him a great addition to the S&IC team to optimize and lead our innovation operations. I have no doubt he will build upon the S&IC’s performance record in quality, delivery, and customer experience excellence.” said Travis Getz Vice President, Operations.

  Prior to joining Reading Bakery Systems, Stringer held positions in technical operations for Nature’s Bakery, process development at Pharmative, as well as a research associate for the U.S. Department of Energy.

  He holds a bachelor’s degree in chemical engineering from Tuskegee University in Tuskegee, Alabama and an MBA from Webster University in St. Louis, Missouri as well as certifications in pharmaceuticals and lean manufacturing.

• New WCX Wirecut Machine from Reading Bakery Systems Offers Maximum Product Flexibility, Improved Safety and Easier Sanitation (Mar 14, 2023)

  Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, has introduced a new advanced Thomas L. Green WCX Wirecut Machine offering more product flexibility, control, better safety features and easier sanitation than previous designs.

  This new machine has an expanded range of product capabilities including standard and filled bars, multi-color products, filled and encapsulated cookies, pet treats, frozen dough applications and more. The WCX is capable of producing throughput yields of up to 300 cuts per minute (cpm), while maintaining a high degree of accuracy and consistent piece weight.

  “The WCX Wirecut Machine is truly impressive. Our focus on innovation means we’re delivering the maximum in production flexibility and efficiency to our customers.” said Sam Pallottini, Director Cookie, Cracker, and Pet Food Systems Sales.

  The WCX Wirecut Machine uniformly cuts individual shapes with a wireframe assembly. An optional ultrasonic attachment can be used for materials that are more difficult to cut and separate cleanly. The recipe-driven linear servo motors provide an infinite number of cam profiles to control wire positioning, stroke length, drop and up-shoot. Adjustments can easily be made via the integrated touchscreen while the machine is in operation. The unit provides automatic self-timing for wire positioning to the die cup.

  Custom designed die and wirecut assemblies are created for specific product characteristics. The flexible machine offers several ways to co-extrude cookies and bars, and internal and external pump systems can be added for expanded product capabilities. Cutting or crimping of bar products are accommodated by an integrated cutting system mounted after the wirecut machine on the transfer conveyor frame. 

  Designed with over 50 percent less parts than standard wirecut machines, along with tool-less product changeover, the WCX Wirecut Machine is extremely easy to clean and maintain. The head is removed from the side of the machine for quick access and sanitation. The design uses common servo motors for improved maintenance and reduced critical spare parts inventory. Wash-down components like dies, filler blocks, wireframes and wirecut heads, are easily removed without tools.

  The machine is supplied with light curtains to stop the machine immediately when the curtain is broken, providing 360 degrees of injury prevention. The light guard system also maximizes access to machine components for maintenance or wash down.

• Reading Bakery Systems Partners with the Center for Advanced Research in Drying to Support Research and Technological Development (Mar 14, 2023)

  Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, has announced a partnership with the Center for Advanced Research in Drying (CARD) to support academic research and drying technology development.

  RBS is currently designing and building a research dryer for CARD that will be capable of testing new drying techniques and sensors, including Ultrasonic technologies among others. Reading Thermal, an RBS brand, will also be working with CARD better their understanding of oven environmental measurement and data analysis via the Scorpion® 2 Profiling System.

  “We’re excited to partner with CARD and actively support their research advancement. The next 30 years will be transformative to oven and dryer designs. RBS is well-known for innovation and we’ve already taken the lead on energy efficiency and carbon reduction through automation capabilities and sustainability initiatives. Andrew Rosenthal (Reading Thermal General Manager) and our engineering team have jumped right in and are working on new technologies to be developed with CARD.” said Joe Zaleski, RBS President.

  CARD was established as an academic research venture by Worcester Polytechnic Institute (WPI) and the University of Illinois (UIUC) for the purposes of promoting the advancement of drying technologies. Although the membership is primarily food companies, including PepsiCo, Mondelez, Hershey, and Pepperidge Farm, program participation is open to any industry where drying technology is used.

• Next-Generation Digital Air Velocity Sensor Array from Reading Thermal Employs Latest Technology to Increase Accuracy, Consistency, Repeatability (Mar 14, 2023)

  Reading Thermal, the leading brand of measurement data logging systems by Reading Bakery Systems (RBS), has announced the release of a new SCORPION® 2 Digital Air Velocity Sensor Array that offers improved accuracy, expanded temperature performance and extended battery life.

  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. The many improvements made further enable snack manufacturers with an accurate, repeatable, and consistent means to monitor and maintain product quality from any oven system.

  “Our new Digital Air Velocity Sensor sets the industry benchmark for accuracy, consistency and repeatability. Using the latest digital technology means better response times, higher accuracy, wider operating conditions and extended battery life - giving bakers the best equipment for maximizing oven performance.” said Andrew Rosenthal, General Manager, Reading Thermal.

  This next-generation Digital Air Velocity Sensor Array uses the latest thin-film platinum RTD chips, not manually-wound wire anemometers, which minimizes sensor-to-sensor variation while maximizing repeatability and consistency. These new, smaller chips are lighter than previous elements resulting in a 37% improvement in response times. The redesigned circuitry also improves battery life by as much as 91% when connected collecting data with a 1.2m Air Velocity Array.

  The new Digital Air Velocity Sensor maintains its accuracy from ambient through a hot oven making it more convenient to profile your process. Dedicated 24-bit A-D converters eliminate the inaccuracies of analog conversion and proprietary Smart Temperature Compensation self-adjusts for varying process temperatures. Together, these improvements lead to a 36% increase in accuracy at 300ºF versus other air velocity sensors.

• Reading Bakery Systems Promotes Erin Gift to Director of Manufacturing (Mar 14, 2023)

  Reading Bakery Systems (RBS), a leading global manufacturer of snack production systems, has promoted Erin Gift to Director of Manufacturing. In her new role, Erin will be responsible for leading the manufacturing team, comprised of planning, procurement, production, and continuous improvement. 

  “We are truly excited to announce the promotion of Erin Gift. She has been a consistent top performer since joining RBS. I believe that Erin’s unique combination of problem-solving, creativity, and communication make her a tremendous asset to the manufacturing team.” said Travis Getz, Vice President, Operations.

  Erin began with Reading Bakery Systems in 2017 as a production planner and was elevated to production control manager in 2019. Prior to being hired by RBS, she held positions in purchasing and engineering for Clark Associates and Kennametal. Erin, a magna cum laude graduate of the University of Pittsburgh, has a bachelor of science degree in industrial engineering and a minor in economics.

• Jim Warren, VP, Exact Mixing, Name BEMA Chairman (Mar 14, 2023)

  After being on the BEMA board for 10 years, we are excited to announce that Jim Warren was named Chairman of the BEMA Board in June 2022.  BEMA, the Bakery Equipment Manufacturers Association, has been an important resource to RBS over the years, helping to build relationships with many customers including Pepperidge Farm, Kwik Trip, and TreeHouse Foods, as well as with prospects in the current pipeline.

  Chair, Jim’s primary roles will include: serving as industry spokesman, planning and hosting the annual convention, leading the Board of Directors and Executive committees, and, along with the rest of the board, making all major operations and ­financial decisions of BEMA. He will serve a one year term in this position.

  This is not only an important honor for Jim, but also for RBS. Jim’s appointment as the leader and spokesperson of this forward-thinking industry association, reflects positively on our well-earned reputation as an innovation and thought-leader of the Baking Industry. 

  As Jim reflects upon his decades in the industry, he values the relationships he’s made most. “We are all in this together,” he says. “The baking industry is unique in that people and companies support each other when possible. Even competitors. A growing vibrant industry is good for everyone.”

  After decades in the snack industry, what are Jim’s favorites? “Any and every product made on Exact and RBS equipment! Yes, I make my personal snack purchasing decisions based on equipment used to make the products. I know, I know, it’s a little obsessive compulsive, but…”

• Streamlined Construction, Easier Sanitation and Maintenance and Increased Flexibility Highlight Thomas L. Green Sheeting Line Redesign by Reading Bakery Systems (Mar 14, 2023)

  Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, has redesigned their Thomas L. Green Sheeting Line System to be a more streamlined and flexible system offering improved maintenance features and easier sanitation.

  The redesigned sheeting line offers expanded production capabilities while being easier to operate and maintain to produce crackers, biscuits, and baked crisps.

  “The new sheeting line combines our latest intelligent and sustainable design approach, SafeShield sanitary protocols, and improved production flexibility. Our future-proofing strategy translates to maximizing production flexibility and operational efficiency for our customers.” said Cameron Johnston, Director of Engineering at RBS.

  The new sheeting system design increases tool-less access and decreases the number of components to improve maintenance and downtime efficiency. Unobstructed internal views into the machine allow operators to visually inspect, assess and plan downtime for line sanitation and maintenance.  

• Reading Bakery Systems Promotes Dan McMahon to Technical Sales Manager (Mar 14, 2023)

  Reading Bakery Systems (RBS), a leading global manufacturer of snack production systems, has promoted Dan McMahon to Technical Sales Manager. In his new role, Dan will be the key technical point of contact for sales and marketing teams and act as a liaison between the engineering and sales teams.    

  “We are excited to welcome Dan into the sales group.  His experience and strength in engineering, problem-solving, critical thinking, and communication will make him a tremendous asset to the team.” said Shawn Moye, Vice President of Sales.

  Dan joined Reading Bakery Systems in 2014 as a Mechanical Designer. In 2020, he was promoted to Senior Mechanical Designer, and was promoted less than two years later to Manager, Conveyance Group. Dan holds both a Bachelor of Science degree, and a master’s degree in Mechanical Engineering from Villanova University.