Reading Bakery Systems unveils innovative Emithermic XE baking oven
This new oven improves cracker baking performance while lowering energy and emissions and making cleaning and maintenance easier.
USA – Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, unveiled the new Thomas L. Green Emithermic XE Oven, a superior replacement for traditional Direct Gas Fired (DGF) ovens.
DGF cracker ovens are expensive, hard to maintain, and frequently result in an inconsistent product bake. The numerous ribbon burners that must be maintained and adjusted to provide the product with constant heat along the oven’s 300-foot length are the source of these issues.
In order to eliminate the need for ribbon burners, RBS designed the Emithermic XE Oven zone to bake using convective heat, high radiant Thermatec Panels, and electric radiant heat elements.
The baked product receives more evenly distributed heating from the oven, which also provides the high radiant heat needed to enhance flavor and texture when baking crackers.
The Emithermic XE Oven’s humidity-controlled product zone adds even more versatility and control.
Since electric burner parts are readily interchangeable, the design simplifies operation and maintenance by removing the need for expensive downtime for gas burner cleaning, tuning, and/or replacement. Both gas and electric penthouses are compatible with the Emithermic XE Oven.
“Commercial cracker bakers are under pressure to reduce energy consumption and harmful emissions and increase operational efficiency. To do so, bakers are looking to replace DGF ovens for newer, more user-friendly technology,” said Cameron Johnston, Director of Engineering, Reading Bakery Systems.
Johnston added that RBS ovens and dryers will continue operating for the next 24-40 years making it essential that the oven systems maximize product quality and production throughput while assisting bakers in reaching their sustainability objectives.
The global market for commercial ovens, estimated to be worth US$11770.95 million in 2023, is expected to rise significantly and reach US$23766.53 million by 2032, exhibiting a compound annual growth rate (CAGR) of 8.12% from 2024 to 2032, according to a report published by Introspective Market Research.
The growing demand for creative and efficient cooking equipment in commercial kitchens has made the commercial oven market one of the most significant submarkets of the food service equipment market.
The rising popularity of eating out, the expansion of food service establishments, and continuous advancements in oven technology—such as energy efficiency, smart control, and multifunctionality—are the main drivers of this rise.
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