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Sustainability is a big initiative at RBS, and our efforts specifically around Ovens make RBS not only the industry leader in oven technology, but also the industry leader in sustainable baking solutions.

One of our key goals is to reduce harmful emissions and conserve energy.  Our equipment runs for many years, so it is important for us to provide solutions today to meet the guidelines of the future.

We see a hydrogen blend and electric power as alternative fuel solutions.  We have tested and implemented these solutions to see the results. While hydrogen is a clean energy as an end user solution, electric oven power is likely to be the best long-term solution. 

Beyond the energy source of the ovens, our newest oven designs reduce costs, conserve energy, and minimize emissions.  Better oven insulation minimizes the conductive heat paths from the interior of the oven to the exterior.  Lighter weight oven belting also helps conserve energy.  We also offer items like heat reclaim systems that can assist by re-heating the oven make-up air.

“RBS offers sustainable ovens that reduce energy, eliminate greenhouse gases and are easy to operate. We will continue to focus on improving our oven designs in each of these categories as we move forward.” 

Electric Convection Ovens

For full electric baking, RBS offers an electric version penthouse for our convection style ovens.  We’ve been integrating electric heating into our processes for the last 20 years.  On existing RBS convection style ovens, there is an opportunity to exchange the existing penthouse with the electric penthouse.  This would only involve a new penthouse and the electrical control panel.  Customers may visit the RBS Science & Innovation Center to test our electric oven.

In addition to that, we also offer electric radiant elements to be added into any style of our ovens.  The radiant elements are used mostly in the application of applying toast points or coloration to the product prior to exiting of the oven. 

HE (High Energy) Emithermic Electric Cracker Ovens 

We have also developed an electric cracker oven to replace DGF ovens. This oven design is based on our Emithermic Zone that uses Thermatec high radiant heat panels to deliver indirect heat to the product. This new HE Emithermic zone also includes electric radiant burners that will apply the higher heat required by crackers without a lot of air currents, which would dry the product before allowing flavor and texture development.


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