RBS ovens and dryers will be operating for the next 24 – 40 years, making it critical that RBS oven systems help bakers achieve their sustainability goals, while optimizing the biscuit & cracker platform for product quality and production throughput to remain competitive in their consumer markets.
DGF ovens have been used for generations, but are costly to run, difficult to maintain and often deliver an uneven bake to the product. These problems come from the large number of ribbon burners down the entire length of the oven (up to 90 meters long) that must be maintained and adjusted to deliver consistent heat to the product. DGF ovens also require skilled operators to manage them.
Bakers are seeking to replacement Direct Gas Fired (DGF) ovens for newer, improved baking platforms that are efficient and more user-friendly to operate. The new Emithermic XE Oven developed by RBS achieves all the above goals and more.
In this presentation, you'll learn how to optimize your biscuit and cracker production with the new Emithermic XE Oven Zone:
– Reduce energy consumption and emissions by replacing ribbon burners with electric radiant heat elements
– Improve product consistency with high radiant Thermatec Panels that deliver a more balanced heat to the product to develop the flavor and texture of cracker products
– Greater flexibility with humidity-controlled product zones, optional gas, or electric penthouses
– Eliminate costly downtime with simplified maintenance and easy to replace components