The better the air flow, or air velocity, in your industrial ovens, the more consistently your products will bake, resulting in better coloring, texture and yields. The SCORPION® 2 Profiling System and Data Logger from Reading Thermal will help you optimize your products.
Reading Thermal, a Reading Bakery Systems brand, has been devoted to measuring the commercial baking process for more than 25 years. We manufacture and support the SCORPION® 2 Profiling System and Data Logger which enables you to monitor actual in-process conditions and get the critical information you need to correct problems and maintain optimum process control.
By connecting our different smart sensors and sensor arrays to the SCORPION® 2 Data Logger and passing them through the oven with your products, the profiling system can measure the four main baking parameters – air flow (velocity), temperature of the environment (including both the air and the oven belt surface), heat flux (energy transfer), and humidity.
Why Air Flow Matters?
The cooking performance of your commercial oven depends on the airflow inside it. Measuring the air flow, or air velocity, is crucial because, along with other parameters like temperature and humidity, the air flow influences the color, texture, firmness, and baking time of the final product.
In a radiant oven, the airflow comes from the moving conveyor, the exhaust system, and natural combustion air currents. In a convection oven, the airflow comes primarily from the air distribution plenums. In this case, it is of particular importance because the air flow directly controls the amount of heat that is delivered to the product.
How to Measure Air Flow?
Oven air flow can be measured and recorded with the SCORPION® 2 Air Velocity Sensor. The sensor array gives bakers a precise picture of airflow patterns inside their ovens from side to side and end to end. The sensors collect data, at product level, as the array travels through the oven.
Air Velocity Profiles will help you identify airflow differences between baking zones, concentrated air velocities on isolated parts of the conveyor, and unwanted air currents at the entrance or exit of the oven that may be causing inconsistent baking.
The SCORPION® 2 Temp+Airflow Sensor Array is another of our innovative solutions. Designed primarily for bread bakers, it simultaneously profiles both temperature and airflow across the width of large tray and grid conveyor ovens that exceed 2m (6.5′). The sensor array contains nine Temp+Airflow sensors spaced evenly across the length of an aluminum bar. The sensor array comes in three sizes to match the most popular bread oven conveyor widths.
If you are looking for an air flow data logger for your industrial ovens, consider the innovative SCORPION® 2 Air Velocity Sensor from Reading Thermal and our other state-of-the-art sensors and sensor arrays. Contact us online, or call our headquarters in Sinking Spring, Pennsylvania at (610) 678-5890 Ext. 2 for more information.