ROBESONIA, PA — Snack production systems manufacturer Reading Bakery Systems (RBS) added its electric-powered convection oven to the RBS Science & Innovation Center for use with customer product trials.
The sustainably designed two-zone oven offers baking capabilities similar to gas-powered ovens and features electric penthouses that help achieve energy efficiency and emission reduction goals.
“It is our charge to develop innovative equipment and system solutions that meet the sustainability-focused guidelines of the future,” said Cameron Johnston, director of engineering at RBS. “Our equipment and systems are renown for operational efficiency, reliability and longevity, so it is important that we lead electric oven adoption. We are truly excited to now offer customers the opportunity to test their products on the electric-powered version of our ovens.”
Before making the technology available to its customers at the Science & Innovation Center, RBS ran organoleptic tests, and piloted research and development to confirm that the same snacks produced in an electric-powered oven could be successfully made with consistent flavors, textures and quality.
Baking with an electric oven is comparable to baking with a gas-powered oven. Control points and baking profiles are the same, resulting in no major difference in chamber humidity. Though the electric oven is slightly less responsive to settle from a temperature adjustment, the baking process is more energy efficient as a result of fewer products of combustion and less humidity needing to be exhausted.
Additional information can be found on the RBS website.
