The Thomas L. Green Emithermic Oven Zone from Reading Bakery Systems offers both radiant and convective heat transfer and a humidity-controlled product zone, which provides greater flexibility and control when baking wirecut and rotary moulded cookies. The zone is fully automated so the operator can easily change the type of heat, temperature and air velocity. It can be configured as pure radiation or a mix of radiation and convection depending on product characteristics. It uses Thermatec high-radiant panels for more efficient radiant heat transfer.

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