Reading Bakery System

Luis A. Montoya

Sales Manager, Latin America


Luis Montoya, Sales Manager, Latin America, has more than 15 years of experience in sales, administration and engineering. Prior to joining RBS, he worked for Rockwell Automation, Point Verde Colombia and Melexa S.A. Luis graduated as an Electronic Engineer from Pontificia Universidad Javeriana and has a Master’s Degree in Business Administration from Eafit University. In 2021 Luis was recognized by Manager Magazine as one of the 100 best managers in Colombia. In his current role, he is responsible for direct sales efforts and project support with current and future RBS clients in Mexico, Central and South America and the Caribbean.

BPC 2024

The Future of Biscuit & Cracker Baking: New Emithermic XE Oven Design to Replace DGF Baking Technology

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


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