Reading Bakery Systems (RBS) introduced a new, 90-degree laminator for cracker production. The new design offers a smaller footprint, greater flexibility, and easier sanitation and maintenance, RBS says. The dough can be precisely and automatically controlled, regarding the sheet length, number of lamination and conveying speed, for improved process consistency.

The laminator also features an optional bypass, so that both laminated and non-laminated crackers can be produced on the same line. “The dough sheeter may be installed to the side or directly above the laminator for a compact and efficient production layout,” RBS recommends. The laminator can be set up in several different configurations, depending on product ranges and the space available.

“The new 90-degree laminator is a more compact design, ideal for plants with limited space between process lines. Its open frame construction simplifies routine sanitation and maintenance,” said Cameron Johnston, Senior Director of Innovation at RBS.

Photo: Reading Bakery Systems