Reading Bakery Systems introduces Emithermic Oven Zone

by Matt Hamer
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Reading Bakery Systems PRISM Emithermic oven
Reading Bakery Systems' new PRISM Emithermic Oven Zone features humidity controlled product zone for greater control.
 

ROBESONIA, PA. — Reading Bakery Systems (RBS) announced the introduction of a new PRISM Emithermic Oven Zone. This new design offers radiant and convective heat, as well as a humidity controlled product zone that directly surrounds the product during the baking process. This provides bakers with greater control over product development and speed, particularly when baking cookies and biscuits.

“SCORPION profiling of the baking process shows we have achieved a more balanced bake, better energy efficiency, and more effective use of radiant heat in the baking process.” said David Kuipers, senior vice-president of sales and marketing, RBS. “It’s simply an easier oven to control across a variety of products.”

The PRISM Emithermic Oven Zone also offers exclusive Thermatec high-radiant panels for effectively delivering radiant heat energy to the product. The recipe-driven startup and automated controls help to produce consistent quality and make it easier to bake varied products on the same line. PRISM Ovens are shipped from RBS USA factory in prebuilt modules for quick installation.

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