Reading Bakery Systems (RBS), manufacturers of snack production systems, unveiled the new Thomas L. Green Emithermic XE Oven, which they describe as a superior replacement for traditional Direct Gas Fired (DGF) ovens. This new oven reduces energy and emissions, and simplifies cleaning and maintenance, while improving cracker baking performance.
“Commercial cracker bakers are under pressure to reduce energy consumption and harmful emissions and increase operational efficiency. To do so, bakers are looking to replace DGF ovens for newer, more user-friendly technology.” said Cameron Johnston, Director of Engineering, Reading Bakery Systems.
Johnston continued: “RBS ovens and dryers will be operating for the next 24-40 years. Therefore, it is crucial that our oven systems help bakers achieve their sustainability goals, while optimizing the cracker platform for product quality and production throughput.”
DGF cracker ovens are costly, difficult to maintain and often deliver an uneven bake to the product. These problems come from the large number of ribbon burners down the entire length of the oven (up to 300 feet long) that must be maintained and adjusted to deliver consistent heat to the product.
RBS designed the Emithermic XE Oven zone to bake via electric radiant heat elements, high radiant Thermatec Panels, and convective heat, eliminating all ribbon burners. The oven delivers a more balanced heat to the product, and imparts the high radiant heat required to develop the flavor and texture of the crackers. Greater flexibility and control are also built into the Emithermic XE Oven with a humidity-controlled product zone.
The design offers simplified operation and maintenance, as electric burner components are easily replaced, eliminating costly downtime necessary to clean, tune and/or replace gas burners. The Emithermic XE Oven is available with gas or electric penthouses.
To learn more about the new Emithermic XE Oven, please visit www.readingbakery.com.
Editor: Kiran Grewal firstname.lastname@example.org