
RBS: The sum of all savings
Accurate real-time information and complete process control help baking technology take one more step toward sustainable baking.
Accurate real-time information and complete process control help baking technology take one more step toward sustainable baking.
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
Under the current circumstances, it has never been more important to look into ways to increase efficiency in bakeries, starting with their centerpiece: the tunnel oven.
Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results.
Better baking for biscuits and cookies means matching the intended baking curve of the product, stage by stage, consistently and efficiently. With its Emithermic oven, Reading Bakery Systems provides complete control over five baking parameters that create a more balanced bake.
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
The COMJET with the WP Robot promises professional lye application combined with a robotic cutting plant.
WP IB (Werner & Pfleiderer Industrial Bakery Technologies) has developed a new thermo-oil-heated tunnel oven that combines the constant radiant heat typical of thermo-oil with real turbulence, and can also operate without conveyor belts.

