If you are experiencing inconsistent product quality, consider air flow data loggers from Reading Thermal. Our state-of-the-art SCORPION® 2 Profiling System enables you to monitor actual in-process conditions and get the important information you need to correct problems and maintain optimum process control.
Reading Thermal, a Reading Bakery Systems brand, has been focused on measuring and understanding the commercial baking process for over 25 years. We manufacture and support the SCORPION® 2 Data Logger, the ‘brain’ of the measurement system, which measures and maps the critical baking parameters of temperature, air velocity, heat flux, and humidity.
The SCORPION® 2 enables you to monitor actual in-process conditions and get the critical information you need to correct problems and maintain optimum process control. This powerful diagnostic tool has become an industry standard for understanding and improving your proofing, baking, cooling, and freezing processes.
Why Air Flow is Important?
The cooking performance of your commercial oven depends on the airflow inside the oven. Measuring the air flow or air velocity is important because, along with other parameters like temperature and humidity, the air velocity influences the coloration, 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, airflow is crucial because it directly controls the amount of heat delivered to the product.
Oven air flow can be measured and recorded with the SCORPION® 2 Air Velocity Sensor. The sensor array provides you with a precise picture of airflow patterns inside the oven from side to side and end to end. The sensors collect data, at product level, as the array travels through the oven. The number of required sensors will vary with the width of the conveyor.
Air Velocity Profiles will help you spot 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 result in inconsistent baking.
Another innovative option is the SCORPION® 2 Temp+Airflow Sensor Array, which is designed to simultaneously profile temperature and airflow across the width of large tray and grid conveyor ovens exceeding 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 an R&D/Corporate Engineer who needs to quickly profile an oven to benchmark it for product development, product transfer and oven matching across the company’s baking platforms, consider the SCORPION® 2 R&D Smart Sensor. Instead of requiring several passes through the oven with individual sensors, this multi-element sensor enables you to profile environment temperature, product core temperature, airflow, and energy transfer in a single pass-through process.
Eager to improve the consistency of your products? Take advantage of the innovative air flow data logger and thermal profiling system from Reading Thermal. Contact us online, or call us at (610) 678-5890 Ext. 2 to learn more.