RBS introduces the Emithermic Oven Zone

Commercial bakers now have greater flexibility and control when baking biscuits and cookies. Reading Bakery Systems introduces the new PRISM Emithermic Oven Zone.  This new design offers radiant and convective heat, and a humidity controlled product zone directly surrounding the product while baking.  This provides bakers with greater control over product development and spread, particularly […]

RBS Names Bill Wierenga Engineering Research and Development Manager

Bill Wierenga has joined Reading Bakery Systems (RBS), one of the world’s leading snack production systems manufacturers, as the engineering research and development manager. In his new position, he will be responsible for developing and testing new machinery designs. “Bill has almost 20 years of engineering experience, with nearly the last 10 years of it […]