It’s important for your product and process to know what is happening inside your industrial bakery oven. The innovative SCORPION® 2 Data Logger from Reading Thermal helps worldwide customers measure, capture, and store oven profile data, such as temperature, air velocity, heat flux and humidity, that lead to inconsistent baking.
Reading Thermal, headquartered in Sinking Spring, Pennsylvania, has been focused on measuring and understanding the commercial baking process for more than 25 years. We manufacture and support the SCORPION® 2 Profiling System which has become a standard in the baking industry and provides an easy way to validate your Kill Step for food safety.
By connecting our different smart sensors and sensor arrays to the SCORPION® 2 Data Logger and passing them through the oven with the product, the measurement system can capture the four main baking parameters:
1) Temperature: Oven temperature causes physical and chemical reactions in dough/batter. Insufficient or excessive temperature during baking can lead to changes in fermentation and humidity levels, as well as undesirable changes in color, texture and taste. The Scorpion® 2 Temperature Sensor Array is designed to measure temperature at product level, in fixed positions across the conveyor, and delivers a true representation of what the product experiences over time.
2) Air velocity: Oven air velocity is the measurement of airflow inside the oven. Measuring it is important because, along with other parameters, air velocity influences the coloration, texture, firmness, and baking time of the final product. Oven air velocity can be measured and recorded with the SCORPION® 2 Air Velocity Sensor. The sensor array delivers a precise picture of airflow patterns inside the oven from side to side and end to end.
3) Heat flux: Oven heat flux is the amount of energy transferred per unit area per unit time from or to a surface. It is the best indicator of oven performance during baking in terms of the product. Many bakers use oven heat flux profiles when attempting to produce the same product on two different lines or when trying to transfer product from one line to another. The two lines will produce the same product when the heat flux profiles match. The SCORPION® 2 Heat Flux Sensor is designed to measure convective and radiant heat fluxes at product level and display the results in Btu/hr·ft2 or W/m2.
4) Humidity: Oven humidity is a measurement of the moisture in the air. The moisture often comes from the product itself and represents a delicate balance that affects finished product quality in many ways; e.g., the amount of moisture left in a pretzel can determine its shelf life, while reduced evaporation can keep the surface of a cookie moist, allowing it to stretch, preventing cracks. The SCORPION® 2 Humidity Sensor is designed to measure the absolute moisture content of the thermal environment in both your heating and cooling processes.
Achieve maximum food safety compliance and measure and map the key baking parameters of temperature, air velocity, heat, and humidity with the SCORPION® 2 Data Logger from Reading Thermal. Contact us online, or call our headquarters in Sinking Spring, Pennsylvania at (610) 678-5890 Ext. 2 to learn more about our innovative products.