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New Electric-Powered Convection Oven at RBS Science & Innovation Center

New Electric-Powered Convection Oven Available for Customer Trials at RBS Science & Innovation Center

Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, now has their sustainable-design electric-powered convection oven available for customer product trials at the RBS Science & Innovation Center.

The new electric-powered 2 zone convection oven offers similar baking to a gas-powered oven but is able to achieve sustainability goals with energy-efficiency and emission-reducing benefits of electric penthouses.

Cameron Johnston, director of engineering at RBS:
 
"It is our charge to develop innovative equipment and system solutions that meet the sustainability-focused guidelines of the future. 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. RBS has conducted hours of R&D work proving no significant oven performance difference between gas and electric power sources.
Before offering trials to customers, RBS ran organoleptic tests, piloted research, and development to prove product parity. This means that the same snacks can be successfully made on the electric-powered oven, and with the same quality, textures, and taste.

Operationally, baking with an electric oven is very similar to baking with a gas-powered oven. Control points and baking profiles are the same, resulting in no significant difference in chamber humidity.

While the electric oven is slightly less responsive to settle from a temperature adjustment, the baking process is more energy efficient due to less products of combustion and less humidity needing to be exhausted.
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