Reading Bakery Systems on trend with cookie processing tech
The 600 mm cookie line includes a Thomas L. Green rotary molder and wirecut machine, and a single zone, 9m long Prism Recirculation Oven that includes radiant and convective heat transfer methods.
More specialized testing
The 30,000 sq ft Center is a food processing research and development facility with processing lines for crackers, biscuits, cookies, pretzels, and bread snacks, Quality Control lab and private customer conferencing areas next to its manufacturing plant.
Shawn Moye, VP, sales, Americas, said the expansion is part of efforts to offer more specialized testing options to customers.
“Having a cookie line allows us to focus our efforts on those products, with the inherent components of a cookie oven that are different from our flexible line,” he said.
“You can either recirculate the air in the baking chamber to create a high radiant environment, or you can directly impinge convection air onto the product.
“The Prism Oven also features a Thermatec High Radiant Steel Ceiling for a consistent, uniform bake by storing and reradiating heat to the product.”
China expansion
BakeryandSnacks reported last month RBS expanded its team in China and South East Asia, relocating staff to the region where David Kuipers will become senior VP, sales and marketing in Singapore.
Kuipers joined RBS in 2004. Prior to that he was president and COO at Peters Machinery, in Chicago, Illinois.
“China and South East Asia are dynamic, developing and diverse snacking markets. They are an important part of our growth strategy,” said Joseph Zaleski, president, RBS.
RBS already has a base in the region but wants to add additional sales, engineering and technical personnel to continue developing relevant baked snack systems for those markets.
In addition to Kuipers, Ric Watts will be relocating to China as manager of RBS Operations China.
He will oversee the expansion of the company’s engineering and manufacturing team at the company’s Tianjin factory, a facility already owned by Markel Food Group.
Watts has been with Reading Bakery Systems since 2005 working in different roles in the engineering department.
RBS is exhibiting several technologies at IBIE (International Baking Industry Exposition) in Las Vegas this week (October 8-11) including its redesigned Low Pressure Extruder for baked pretzels and snacks; Thermatec High Radiant Steel Ceiling, HDX Continuous Mixing System for buns; and Reading Thermal Kill Step Calculator to comply with FSMA regulations.
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