Baking oven profiling and monitoring systems from Reading Thermal will provide you with information you can use to make reliable data-based decisions about your processes and products.
Reading Thermal, a Reading Bakery Systems brand located in Sinking Spring, PA, has manufactured and supported the SCORPION® 2 Profiling System, which measures and maps the key baking parameters of temperature, air velocity, heat flux and humidity, for over 25 years.
This state-of-the-art profiling system enables you to monitor actual in-process conditions and get the critical information you need to correct any problems and maintain optimum process control.
What SCORPION® 2 Can Measure
Connecting smart sensors and sensor arrays to the SCORPION® 2 Data Logger and sending them through the oven with your product, enables the measurement system to capture the four primary baking parameters:
Oven heat flux is the amount of energy transferred per unit area per unit time from or to a surface. This is among the best indicators of oven performance during baking. Many bakers use heat flux profiles when trying to reproduce the identical product on two different lines, something that is possible when the profiles don’t match. The SCORPION® 2 Heat Flux Sensor measures convective and radiant heat fluxes at product level and displays the results in Btu/hr·ft2 or W/m2.
Products that pass through a thermal process interact with moisture in the environment. It often comes from the product itself and is a delicate balance that affects the quality of finished products in a variety of ways; e.g., the moisture remaining in a pretzel after baking can affect its shelf life; reducing evaporation can keep cookie surface moist, allowing them to stretch without cracking. Bakeries worldwide rely on the SCORPION® 2 Humidity Sensor to measure the absolute moisture content of the thermal environment in both their heating and cooling processes.
Oven temperatures affect oven-spring, drying/dehydration, and color formation during baking. Temperatures that are too low or too high can also lead to unwelcome changes in taste and texture. The Scorpion® 2 Temperature Sensor Array measures the temperature at product level, in fixed positions across the conveyor, and provides you with a precise picture of temperatures from side-to-side and end-to-end.
In a convection oven, airflow comes primarily from the air distribution plenums. In a radiant oven, it comes from the moving conveyor, the exhaust system, and natural combustion air currents. Measuring oven air velocity with the SCORPION® 2 Air Velocity Sensor is crucial because airflow impacts the texture, firmness, coloration, and baking time of the end product. The profiles will help you spot airflow inconsistencies between baking zones and unwanted air currents at the entrance or exit of the oven that may be causing uneven baking.
Use Reading Thermal industrial bakery oven monitoring systems, your products to monitor the quality and safety of your food products. Contact us online, or call us at (610) 678-5890 Ext. 2 to learn more.