Precise heat distribution

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The Spectrum Oven from Reading Bakery Systems can be used to bake a variety of snack products. The oven is constructed and controlled as separate heating zones, which allow precise control of product quality. Operators can monitor and modify the way heat is distributed to the product. Baking chamber zones are offered with radiation, convection and conduction heat transfer options that enable specific, and repeatable, product characteristics.
“Reading has been at the forefront of oven technology and continues to innovate and lead the industry with a full line of baking platforms to meet the needs of any process,” said Vince Pasquini, pretzel and snack technical sales engineer. Each zone is available with a number of options to permit the precise combination of heat. As a result, the quality-conscious baker has repeatable control of time, temperature, humidity and type of heat transfer. A dryer module may be combined with the oven module to create a space-efficient two-pass baking chamber. The two heat transfer zones are independently controlled and monitored. The zones allow the final moisture of the product to be removed in a manner best suited to the characteristics of the product and not the limitations of the available plant space. “Both oven and dryer zones are independently controlled and can be monitored and adjusted via the Human Machine Interface,” Mr. Pasquini said. “The dryer zone can be located below the oven zone running in the opposite direction, thus significantly reducing the floor space required.”
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