Air Velocity Profiling of Industrial Bakery Oven Systems

If you strive to bake your products to perfection, don’t overlook the performance of your industrial bakery oven systems. Consider the innovative SCORPION® 2 Profiling System and Air Velocity Sensor from Reading Thermal to help maintain an even distribution of heat to the products inside your oven.

Reading Thermal, a Reading Bakery Systems brand, has been focused on 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.

Connecting smart sensors and sensor arrays to the SCORPION® 2 Profiling System and passing them through the oven with the product, enables the measurement system to measure and map the four main baking parameters: heat flux, temperature, humidity, and air velocity.

Our powerful diagnostic tool has become an industry standard for understanding and improving your proofing, baking, cooling and freezing processes.

What is Oven Air Velocity & Why Does It Matter?

The cooking performance of your industrial oven depends on the airflow within the oven. Measuring the air flow, or air velocity, is crucial 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 particularly critical because it directly controls the amount of heat delivered to the product.

How to Measure Oven Air Velocity

Oven air velocity can be measured and recorded with the SCORPION® 2 Air Velocity Sensor. The sensor array delivers 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 sensors varies 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 of our innovative solutions 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.

Explore what is happening inside your industrial bakery oven systems. Air velocity profiling with the SCORPION® 2 Air Velocity Sensor and our other innovative sensors and sensor arrays can help you improve your products and processes. Contact us online, or call our headquarters in Sinking Spring, Pennsylvania at (610) 678-5890 Ext. 2 to learn more.