Reading Bakery Systems (RBS) introduced a
new ambient cooling conveyor, with increased efficiency in cooling crackers
before entering packaging in a more‐compact footprint. If the crackers are not cooled to the
correct temperature, condensation can occur in the sealed package, which compromises
snack product texture and shelf life. Final product moisture and temperature
control is critical to success.

“The new Thomas L. Green Ambient Cooling
Conveyor design is a win‐win for cracker manufacturers, as it is more efficient
to operate and easier to clean and maintain. It also reduces energy consumption,
energy waste and employee safety hazards,” said Cameron Johnston, director, engineering
RBS.

The new cooling tunnel system is modular,
allowing for multiple sections  to be
added, according to plant and/or process needs. Each module is equipped with
upper and lower fans, each with individual speed controls. Operators can
control the amount of air blown across the top and bottom of the crackers via
touchscreen control screens.

Additionally, maintenance has been
streamlined and made safer, RBS pointed out. Air filtration cartridges can be handled
without ladders and can be changed or cleaned without the use of tools. Air
handling blowers can be accessed at ground levels, again not requiring ladders.

RBS provides processing solutions for the
production of a wide range of snack products, continuous mixing solutions for
the food industry and oven profiling. Company brands include Thomas L. Green,
Reading Pretzel, Exact Mixing and Reading Thermal.