If you are interested in temperature monitoring for your industrial bakery oven, look no further than the state-of-the-art Reading Thermal SCORPION® 2 Profiling System with Temperature Sensor Array.
Headquartered in Sinking Spring, Pennsylvania, the heat transfer experts at Reading Thermal have been studying, measuring, and understanding the commercial baking process for over 25 years.
Our innovative SCORPION® 2 Profiling System and Data Logger with Temperature Sensor Array measures, captures, and stores oven temperature profiles so that you can bake your products to perfection.
Why Measure Oven Temperature
Oven temperature causes physical and chemical reactions in dough/batter, and temperatures that are too low or too high during baking can lead to changes in fermentation and humidity levels and undesirable changes in surface coloring, texture and flavor.
If you produce bread, artisan bread, rolls, buns, cakes, biscuits, or other bread products, you understand that several stages of the process are temperature-dependent, such as oven-spring, drying/dehydration, and color formation.
Too much heat from one direction in the oven can cause the bottoms of the loaves to burn before the crusts brown properly. An oven that is too cool usually produces a heavy and unappealing loaf with a pale or soft crust.
Our state-of-the-art profiling system also provides an easy way to validate your kill step for food safety and FSMA compliance. FSMA requires commercial bakeries to provide validation of process controls, or thermal kill steps, in an effort to reduce food borne pathogens, such as Salmonella spp, in ingredients and finished products.
Oven Temperature Measurement
The Reading Thermal 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 your product is experiencing over time. Different types of pluggable sensors are available, including one designed for solid or tight mesh conveyors and one for open mesh conveyors.
The sensor array is connected to the SCORPION® 2 Data Logger and then travels through the oven with the product, yielding a precise picture of temperature from side-to-side and end-to-end.
There are 2 types of pluggable temperature sensors. One is an Air/Conveyor sensor that is designed to measure the surface temperature of the conveyor as well as the air temperature directly above the conveyor. This Sensor is designed for solid or tight mesh conveyors and measures air and band temperatures.
The other pluggable temperature sensor is an Air/Air sensor. It is designed to measure upper air temperature immediately above the conveyor, and lower air temperature of the air rising through the conveyor. It is meant for open mesh conveyors.
When your industrial bakery oven requires temperature monitoring, consider the innovative SCORPION® 2 Temperature Sensor Array from Reading Thermal, as well as our other state-of-the-art sensors and sensor arrays. Contact us online or call us at (610) 678-5890 Ext. 2 to learn more.