Are you interested in air velocity measurement for your industrial oven? Optimization will help you avoid making baked goods of poor quality (color, texture, firmness). Reading Thermal offers a state-of-the-art solution.
Reading Thermal, a Reading Bakery Systems brand, manufactures and supports the SCORPION® 2 Data Logger, which monitors actual in-process conditions and gets critical information for correcting problems and maintaining optimum process control.
Why Measure Oven Air Velocity?
Oven air velocity refers to airflow inside the oven. Measurement is important because, along with other parameters, airflow influences the coloration, texture, firmness, and baking time of your products.
The airflow In a radiant is produced by the moving conveyor, the exhaust system, and natural combustion air currents. The airflow In a convection oven comes mainly from the air distribution plenums. Oven airflow is critical because it controls the amount of heat that is delivered to the product,
How to Measure Air Velocity
The NEW SCORPION®2 Digital Air Velocity Array gives you an exact picture of airflow patterns inside an oven, dryer, or cooling tunnel. Our redesigned array combines several technological breakthroughs to improve compared to other Air Velocity sensors. Individual sensor modules within an array consist of thin-film platinum RTD hot-wire anemometers. Proprietary Smart Temperature Compensation allows our calibrated arrays to self-adjust for high and low-temperature environments intelligently as conditions change from process to process.
To gather data, the Sensor Array is connected to the SCORPION® 2 Data Logger and is run through the process at the product level. Air Velocity Sensors are evenly spaced across the length of a bar, which is designed to match the width of the conveyor. The fixed position sensors collect data as the array passes through the process and displays the results in m/sec or ft/min. The number of sensors varies with the length of the bar/conveyor width. This process and analysis enable you to discover airflow differences from one baking zone to another, intense airflow on isolated parts of the conveyor, and unwanted air currents at the entrance or exit of the oven that cause inconsistent baking.
We encourage you to read our Scorpion Case Study, which demonstrates how a midwestern U.S. bakery used the SCORPION® 2 Air Velocity Sensor to locate the source of oven fires in their commercial bakery.
Another innovative solution is our SCORPION® 2 Temp+Airflow Sensor Array, designed to profile both temperature and airflow across the width of tray and grid conveyor ovens that exceed 2m (6.5′). It contains nine Temp+Airflow sensors spaced evenly across an aluminum bar’s length and comes in three sizes to match the most popular oven conveyor widths.
If you lack the information you need to make reliable decisions about your processes or products, Reading Thermal can help. Our Air Velocity measurement tools can provide the data you need to maximize quality and reduce waste. Contact us online or call us in Sinking Spring, Pennsylvania, at (610) 678-5890 Ext. 2 to explore our oven profiling system.