RBS launches 18-nozzle rotating die for increased throughput capacity
Design increases throughput capacity up to 33%.
Reading Bakery Systems (RBS) has designed a new 18-nozzle rotating die for increased throughput capacity. Depending on the size of the finished snack product, the new 18-nozzle design increases throughput capacity up to 33% on the same size production line when compared to the 12-nozzle die that has been available to the industry for 40 years.
The rotating nozzle die creates spirally wound shapes while continuously extruding a rope of dough that is then cut into twisted pretzel and stick products. The number of rotations made, and the speed of the extrusion, can be controlled independently thus creating the possibility for a wide array of product shapes and textures.