Reading Bakery Systems (RBS), manufacturer of snack production systems, now has their sustainable-design electric-powered convection oven available for customer product trials at the RBS Science & Innovation Centre.
The new electric-powered 2 zone convection oven offers similar baking to a gas-powered oven but is able to achieve sustainability goals with energy-efficiency and emission-reducing benefits of electric penthouses.
“It is our charge to develop innovative equipment and system solutions that meet the sustainability-focused guidelines of the future. Our equipment and systems are renown for operational efficiency, reliability, and longevity, so it is important that we lead electric oven adoption. We are truly excited to now offer customers the opportunity to test their products on the electric-powered version of our ovens.” said Cameron Johnston, director of engineering at RBS.
Operationally, baking with an electric oven is very similar to baking with a gas-powered oven. Control points and baking profiles are the same, resulting in no significant difference in chamber humidity. While the electric oven is slightly less responsive to settle from a temperature adjustment, the baking process is more energy efficient due to less products of combustion and less humidity needing to be exhausted.
Johnston continued “RBS has conducted hours of R&D work proving no significant oven performance difference between gas and electric power sources.”
Before offering trials to customers, RBS ran organoleptic tests, piloted research, and development to prove product parity. This means that the same snacks can be successfully made on the electric-powered oven, and with the same quality, textures, and taste.
To learn more about the new energy-efficient electric-powered Convection Oven or to schedule a product trial at the RBS Science & Innovation Centre please visit www.readingbakery.com, call +01 610.678.5890 or connect with us on social media.
Reading Bakery Systems is a world-leading manufacturer of innovative baking and process systems for the global snack food industry. Reading Bakery Systems provides processing solutions capable of producing a wide range of snack products, continuous mixing solutions for the food industry and oven profiling and consulting services. Company brands include Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal. Reading Bakery Systems is a Markel Food Group Company. For more information regarding equipment and services provided by Reading Bakery Systems, visit www.readingbakery.com.
Editorial contact:
Editor: Kiran Grewal kgrewal@kennedys.co.uk
