SPONSORED CONTENT Reading Bakery Systems Reinvents Biscuit & Cracker Baking for the 21st Century The new Emithermic XE Oven offers a superior replacement for traditional DGF ovens. F or well over a hundred years, snack food manufacturers have been baking biscuits and crackers in direct gasfired (DGF) tunnel ovens. But like many century-old technologies, these oven designs cannot meet today's market demands for increased efficiency, sustainability and productivity. Traditional DGF cracker ovens are more difficult and costly to operate and maintain, and often produce an unevenly baked product. Operators must adjust and maintain a large number of ribbon burners to make sure the product is baked properly. To help today's bakeries move away from this inefficient, labor-intensive process, Reading Bakery Systems has developed a superior cracker-baking replacement for traditional DGF ovens - the Emithermic XE Oven. Game-changing oven technology To replicate the baking of a DGF oven without any ribbon burners, the new Emithermic XE oven design uses a centralized penthouse to deliver heat to Thermatec® panels and convection nozzles to deliver balanced heat to the product. Electric radiant heaters are also used to deliver the high radiant component required to develop the flavor and texture of the crackers. Reading Bakery Systems Reinvents Biscuit & Cracker Baking for the 21st Century * 1