Temperature and humidity in industrial ovens affect baking times and alter the texture and outcome of your bread and bun production. The Scorpion® 2 Profiling System and Data Logger from Reading Thermal is the best way to ensure that the conditions in your oven are well-suited to your production lines and shelf-life requirements.
Located in Sinking Spring, Pennsylvania, Reading Thermal has measured the commercial baking process for over 25 years. We manufacture the SCORPION® 2 Profiling System and Data Logger, a standard in the baking industry that offers you an easy way to monitor actual oven in-process conditions.
Connecting our different smart sensors and sensor arrays to the SCORPION® 2 Data Logger and passing them through the oven with your product enables the system to capture the four main baking parameters: temperature (including the temperature of both the air and the oven belt surface), heat flux (energy transfer), humidity, and airflow (velocity).
Measuring Oven Temperature
If you produce bread, artisan bread, biscuits, rolls, hamburger buns, cakes, or other bread products, you know oven temperature is responsible for physical and chemical reactions in dough/batter, and that temperatures that are too low or too high during baking can lead to changes in fermentation and humidity levels.
Too little heat can result in color that is too light. It can also cause the product structure to be too compact because few air bubbles developed in the baking process. This can produce a heavy and unappealing loaf with a pale or soft crust.
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 travels through the oven with your product(s), yielding a precise picture of temperature from side-to-side and end-to-end.
Measuring Oven Humidity
Humidity is the amount of water vapor in the air. As your products bake, they use the available moisture inside the oven. Without humidity, the quality and texture of your products will not turn out as expected. High oven humidity can lighten the crust color of baked goods and prevent it from burning. Lower humidity typically results in crustier bread. Global bakeries trust the SCORPION® 2 Humidity Sensor, to accurately measure the absolute moisture content of the thermal environment in heating and cooling processes.
Our new Digital Humidity Sensor provides an even better way to measure humidity in your oven, proofer, dryer and cooling tunnel. Its breakthrough design provides a more accurate and reliable way to measure the absolute moisture content of the thermal environment. The sensor contains a proprietary humidity sampling system with patent pending Anti-Saturation Technology™ that allows measurements in high temperature and very high dew point processes.
Improve your commercial bread and bun production lines with temperature and humidity loggers from Reading Thermal. Contact us online, or call us at (610) 678-5890 Ext. 2 to learn more.