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Next-Generation Digital Air Velocity Sensor Array from Reading Thermal Employs Latest Technology to Increase Accuracy, Consistency, Repeatability

New Reading Thermal Digital Air Velocity SensorReading Thermal, the leading brand of measurement data logging systems by Reading Bakery Systems (RBS), has announced the release of a new SCORPION 2 Digital Air Velocity Sensor Array that offers improved accuracy, expanded temperature performance and extended battery life.

The Digital Air Velocity Sensor Array delivers a precise picture of airflow patterns inside an oven, dryer or cooling tunnel, from side-to-side and end-to-end. The many improvements made further enable snack manufacturers with an accurate, repeatable, and consistent means to monitor and maintain product quality from any oven system.

“Our new Digital Air Velocity Sensor sets the industry benchmark for accuracy, consistency and repeatability. Using the latest digital technology means better response times, higher accuracy, wider operating conditions and extended battery life – giving bakers the best equipment for maximizing oven performance.” said Andrew Rosenthal, General Manager, Reading Thermal.

This next-generation Digital Air Velocity Sensor Array uses the latest thin-film platinum RTD chips, not manually-wound wire anemometers, which minimizes sensor-to-sensor variation while maximizing repeatability and consistency. These new, smaller chips are lighter than previous elements resulting in a 37% improvement in response times. The redesigned circuitry also improves battery life by as much as 91% when connected collecting data with a 1.2m Air Velocity Array.

The new Digital Air Velocity Sensor maintains its accuracy from ambient through a hot oven making it more convenient to profile your process. Dedicated 24-bit A-D converters eliminate the inaccuracies of analog conversion and proprietary Smart Temperature Compensation self-adjusts for varying process temperatures. Together, these improvements lead to a 36% increase in accuracy at 300ºF versus other air velocity sensors.

The new Digital Air Velocity Sensor Array will be on display at IBIE 2022 in RBS booth #3425 and is available for testing at the RBS Science & Innovation Center.

Reading Bakery Systems Partners with the Center for Advanced Research in Drying to Support Research and Technological Development

Smart Dryer designed by RBS in partnership with CARDReading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, has announced a partnership with the Center for Advanced Research in Drying (CARD) to support academic research and drying technology development.

RBS is currently designing and building a research dryer for CARD that will be capable of testing new drying techniques and sensors, including Ultrasonic technologies among others. Reading Thermal, an RBS brand, will also be working with CARD better their understanding of oven environmental measurement and data analysis via the Scorpion® 2 Profiling System.

“We’re excited to partner with CARD and actively support their research advancement. The next 30 years will be transformative to oven and dryer designs. RBS is well-known for innovation and we’ve already taken the lead on energy efficiency and carbon reduction through automation capabilities and sustainability initiatives. Andrew Rosenthal (Reading Thermal General Manager) and our engineering team have jumped right in and are working on new technologies to be developed with CARD.” said Joe Zaleski, RBS President.

CARD was established as an academic research venture by Worcester Polytechnic Institute (WPI) and the University of Illinois (UIUC) for the purposes of promoting the advancement of drying technologies. Although the membership is primarily food companies, including PepsiCo, Mondelez, Hershey, and Pepperidge Farm, program participation is open to any industry where drying technology is used.

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Reading Bakery Systems names Phillip Stringer Director of the Science and Innovation Center

Phillip StringerReading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, has named Phillip Stringer Director of the RBS Science and Innovation Center (S&IC).   In his new role, Phillip will oversee all aspects of the Science & Innovation Center, ensuring effective and efficient use of facilities and staff.

“We are pleased to welcome Phillip Stringer to the RBS Family. His technical, operational, and process development background make him a great addition to the S&IC team to optimize and lead our innovation operations. I have no doubt he will build upon the S&IC’s performance record in quality, delivery, and customer experience excellence.” said Travis Getz Vice President, Operations.

Prior to joining Reading Bakery Systems, Stringer held positions in technical operations for Nature’s Bakery, process development at Pharmative, as well as a research associate for the U.S. Department of Energy.

He holds a bachelor’s degree in chemical engineering from Tuskegee University in Tuskegee, Alabama and an MBA from Webster University in St. Louis, Missouri as well as certifications in pharmaceuticals and lean manufacturing.

For more information about Reading Bakery Systems market leading innovation or employment opportunities, please visit:

Reading Bakery Systems Announces Industry Veteran John Eshelman to Retire

John Eshelman

Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems has announced that after 30 years with the company, John Eshelman, director of pretzel & snack equipment sales, will retire on March 31st.

Since 1992, John has been an invaluable contributor to the company’s growth while enriching the lives of everyone he has worked with. John has held numerous employment positions during his tenure at RBS. Currently leading pretzel and snack machinery sales, John’s previous roles include Manager of Technical Service, Plant Manager, Director of the E.I. Groff Technical Center (the original RBS Science & Innovation Center), as well as Director of Technical Sales.

Because of his various experience noted above, John is not only an expert in pretzel and snack processes and equipment, but also has served as an exceptional resource for his customers and colleagues over the years.

“John is a true team player, said Joe Zaleski, President, RBS. Zaleski continued “We want to thank John for his many years of service, his many contributions to the company, and his commitment RBS and its customers. It is with many wonderful memories that we wish John all the best in a well-deserved retirement. Congratulations!”

Reading Thermal Granted Patent on High Dew Point Humidity Sensor for Baking and Cooling Processes

Reading Thermal has announced that their new Digital Humidity Sensor has been granted a U.S. Patent on March 24, 2020.

The proprietary new sensor with Anti-Saturation TechnologyTM allows for increased accuracy and ease of operation in baking and cooling environments. It prevents condensation from accumulating on the internal sensor and allows for fluid communication between the sensor chip and both intake and exhaust air samples.

The new generation Digital Humidity Sensor produces data that is unaffected by combustion gases as it measures Dew Point Temperatures, Absolute Humidity and Relative Humidity. The improved design now precisely records measurements in very high dew point environments such as the steam injection used in bread ovens. The new capabilities maintain tight tolerances regardless of the oven platform. Additionally, the new humidity sensor now provides users the benefit of no preheating, increased dwell time and two product probe inputs. With Reading Thermal’s patented Digital Humidity Sensor, it is now possible to accurately measure humidity in commercial ovens having multiple zones with different temperature or other baking parameters.

For commercial bakers this means:

  • Improved product consistency and quality control
  • Increased product throughput
  • Prevention of product cracking and blistering
  • Increased product shelf life
  • Improved Food Safety

RBS Introduces Its Virtual Snack Seminar Series

RBS is excited to announce our Virtual Snack Seminar Series.

We all know that trade shows have been cancelled, but our innovation hasn’t. While we can’t be together as an industry, we can get together ‘virtually’ and RBS has organized an online series to keep you current on industry trends and educate you on the latest snack solutions.

The RBS Snack Seminar Series will feature webinars highlighting innovations in processing technologies and snack products. These virtual events allow you to see the latest from our team in the comfort and safety of your home or office.

Please see the list below of upcoming webinars in May. We will update the list as new events are scheduled. If you can’t make the scheduled time, a link will be available to access a recording of the webinar.

We look forward to connecting with you…virtually!

View all upcoming webinars.

Reading Thermal Develops A Better Way to Measure Humidity in Baking Processes

Reading Thermal has developed a new Digital Humidity Sensor that uses proprietary Anti-Saturation TechnologyTM to increase accuracy in measuring humidity in ovens, proofers, dryers and cooling tunnels .

Commercial bakers work to maintain the delicate balance of moisture in the environment needed to achieve consistent finished product quality. The new Digital Humidity Sensor allows greater control to:

        • Improve product consistency and quality control
        • Increase product throughput
        • Prevent product cracking and blistering
        • Increase product shelf life
        • Support Food Safety

The new generation Digital Humidity Sensor produces data that is unaffected by combustion gases as it measures Dew Point Temperatures, Absolute Humidity and Relative Humidity. The improved design now precisely records measurements in very high dew point environments such as the steam injection used in bread ovens. The new capabilities maintain tight tolerances regardless of the oven platform. Additionally, the new humidity sensor now provides users the benefit of no preheating, increased dwell time and two product probe inputs.

Reading Thermal Now Offers an Online Training Program for the SCORPION® 2 Data Logging Measurement System

Reading Thermal has released an Online Training Program for users of the SCORPION® 2 Data Logging Measurement System.  The Online Training Program provides unlimited access to a library of eleven training modules, each complete with an audio/video component, diagrams, and visual reference handouts.  Valuable supporting documents are provided to help users through specific profiling challenges.

“Commercial bakers love what the SCORPION® can do for them, but they had a need for 24/7 access to training materials and instructions. They needed an efficient way to train new users and an easy way for trained users to access material in the field to refresh their SCORPION® skills,” says Richard Starke, Director of Reading Thermal.

The training modules cover all aspects of the SCORPION® 2 hardware and software components, integrating real process examples throughout.

This program helps you:

        • Easily train new employees
        • Conduct training on your schedule, and refer back to training information as often as necessary
        • Focus on specific areas of interest
        • Cross-train less technical employees to collect and analyze data

The SCORPION® 2 Profiling System is a robust tool that measures and analyzes the four key baking parameters: Temperature, Airflow, Heat Flux and Humidity providing bakers with the information they need to identify and resolve baking, drying and cooling problems.

Former Reading Bakery Systems President Named to Circle of Honor

SNAC International kicked off SNAXPO, held March 31 – April 1 in Orlando, by announcing the recipient of the organization’s Circle of Honor Award, the highest recognition SNAC International bestows.

Terry Groff, former owner and president of Robesonia, Pa.-based Reading Bakery Systems (RBS), received the award for his outstanding contributions to the association and the snack food industry.

Mr. Groff joined Reading Pretzel Machinery in 1974 when his father purchased the company and asked him to leave his post as a banking officer in New York to assist in running the business. “When your dad calls,” Mr. Groff recalled, “you go.” Following his father’s failing health, Mr. Groff became the company president at age 33.

“Over the years, we have evolved into a systems supplier, where people come to us with their products not just interested in details of the machinery but also the process,” said Joe Zaleski, RBS president.

Mr. Groff’s passion for the industry and dedication to his company, customers and their products solidified RBS’ place in the industry.  He accepted the recognition with his wife, children and grandchildren present, along with more than 30 RBS employees.

You can view the original article here.

Reading Bakery Systems Selects Meng Yeong Chong as Sales Manager for China

As part of its continuing expansion into South East Asia and China, Reading Bakery Systems (RBS) announced that Mr. Meng Yeong Chong has joined the company as sales manager for China. Meng will report to David Kuipers, Senior Vice President of Sales and Marketing for RBS.

Before joining RBS, Meng worked in sales engineering and sales with Andritz, a large Austrian company with businesses covering hydropower equipment, pulp and paper processing, metal processing and separation technologies. He also worked for Heinkel, a privately held company based in Germany looking to expand their footprint in Asia.

“RBS has been making significant strides in reaching customers in China,” said Kuipers. “We are excited to have Meng on our team to help give us leadership as we make our systems relevant to this market. Our factory in Tianjin, China also gives us flexibility in manufacturing and support.”

A native of Kuala Lumpur, Malaysia, Meng lives with his wife and children in Singapore. He is a graduate of the University of Science Malaysia with a degree in Chemical Engineering.

Reading Bakery Systems Names Luis Montoya as Sales Manager for the Latin American Region

Reading Bakery Systems (RBS), one of the world’s leading manufacturers of baking and process systems, has announced the appointment of Luis Montoya as Sales Manager for the Latin American Region, effective immediately. Reporting to Vice President of Sales, Shawn Moye, Montoya will be responsible for direct sales efforts and project support with existing and future RBS customers in Mexico, Central and South America.

Montoya joins RBS with over 12 years of sales, management and engineering experience. Prior to joining RBS, he worked for Rockwell Automation, PointVerde Columbia, and Melexa, S.A.

“Luis’s extensive sales and engineering background, particularly with regard to Latin American customers, is an excellent fit for this position,” said Moye. “We are excited to have him join our sales team.”

Montoya received his undergraduate degree in Electronic Engineering from Pontificia Universidad Javeriana and a Master in Business Administration from Universidad Eafit.

New Reading Thermal Pan+Dough Probe delivers accurate, repeatable measurements

Reading Thermal has introduced the Pan+Dough Probe, a fixed position, dough interface/core temperature measuring device that provides accurate, repeatable data that are not possible with hand-placed thermocouple probes.

“Bread bakers rely heavily on accurate measurements of the core temperature of the bread as it moves through the oven to ensure consistent quality,” said Richard Starke, director, Reading Thermal. “The Pan+Dough Probe has a stationary vertical probe that is always at a fixed penetration depth, as opposed to probes inserted into the loaf that can change position as the dough rises. The Pan+Dough Probe yields measurements that are always at the same reference point from one batch to the next.”

The Pan+Dough Probe is placed under the bread or bun dough and simultaneously captures the pan/dough interface temperature and the dough core temperature.  The Pan+Dough Probe connects to a Temperature Interface device that can accommodate five Pan+Dough Probes. The probe’s copper spade is pressed against the pan by the weight of the dough, and measures the critical pan/dough interface temperature.  The vertical, stainless steel, dough core temperature probe penetrates the dough at a fixed distance from the pan. These readings are used to produce the Bake Cycle S Curve indicating critical temperature points for yeast kill, gelatinization and arrival time as they relate to the percentage of travel through the baking chamber.  SCORPION® Software Version 8 (SV8) automatically calculates the three S Curve data points.  Environment temperature is also measurable using sensors connected to the Temperature Interface device.

Reading Thermal introduces SCORPION® 2 LITE Temperature Profiling Package

Solution offers a low cost-of-entry to Temperature Profiling and is expandable to Airflow, Energy Transfer and Humidity Profiling

Reading Thermal introduced the SCORPION® 2 LITE Temperature Profiling Package to provide customers with a convenient, low cost solution for measuring and monitoring temperature levels in commercial ovens, cooling tunnels, freezers and dryers.

Developed primarily for producers in the baked snack food industry, the system has demonstrated potential for application in a wide range of manufacturing environments that utilize a continuous conveyor process, such as meat processing, nut processing, electronics, aluminum can production, and more, said Richard Starke, Director, Reading Thermal.

The SCORPION® 2 LITE Temperature Profiling Package consists of a SCORPION® 2 LITE Data Logger and a Temperature Interface that provides the ability to measure 10 Temperatures at user defined positions in a thermal process.  This helps ensure consistency and high quality while minimizing the amount of substandard product or waste.

Particularly in commercial baking, having the ability to monitor temperatures from the beginning through the end of a continuous conveyor food processing system is crucial to ensuring the overall quality of a production line, said Starke. For example, baking bread in a continuous conveyor process requires the product to reach certain temperatures at specific times in the bake cycle. If those correlations aren’t reached and monitored to ensure repeatability, product quality will suffer.

At $8,000 the SCORPION® 2 LITE Temperature Profiling Package offers an affordable, cost-effective solution to meeting the challenge of temperature monitoring, said Starke. In addition, customers who opt for this package will have the ability to upgrade to more advanced measurement capabilities such as airflow, energy transfer and humidity – while maintaining full compatibility with all existing SCORPION® equipment.

In addition to the Temperature Interface, the SCORPION® 2 LITE Data Logger is compatible with a new line of Magnetic Temperature Sensor Arrays which provide users with a low-cost technique to achieve fixed sensor repeatability across the width of a conveyor.  Furthermore, the SCORPION® 2 LITE Data Logger functions exactly like its full-featured SCORPION® 2 relative.  All connections, charging, user interface and software are identical to both systems, so that upgrading is an easy transition.  “If the customer decides to invest in additional monitoring capabilities, all the previous equipment will still be compatible for their upgraded system,” said Starke. “They will not lose any compatibility. There is no additional software that the customer needs to buy. It’s a very easy progression to achieving the capability to collect data for all oven parameters.”