Reading Bakery Systems Introduces the Emithermic Oven Zone

Reading Bakery Systems introduces the new PRISM Emithermic Oven Zone, which will provide bakers with greater control over product development and spread, particularly when baking cookies and biscuits.

This new design offers radiant and convective heat, and a humidity controlled product zone directly surrounding the product while baking, according to the company’s announcement.

“Our new oven design is more efficient than traditional recirculating heat and cyclothermic oven zones,” said David Kuipers, senior vice president of Sales & Marketing at RBS. “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.”

The recipe-driven startup and automated controls guarantee consistent quality and make it easy to bake different products on the same line.

The PRISM Emithermic Oven Zone also offers new exclusive Thermatec high-radiant panels for effectively delivering radiant heat energy to the product. PRISM Ovens are shipped from RBS’ USA factory in prebuilt modules for faster installation to ensure quality and minimize bakery downtime during installation.