Commercial Bakery Equipment

Are you searching for commercial bakery equipment that will help you bake your products to perfection? The innovative SCORPION® 2 Profiling System and Data Logger from Reading Thermal monitors actual in-process conditions and provides the information you need to maintain optimum process control and product quality.

Headquartered in Sinking Spring, Pennsylvania, Reading Thermal has been studying, measuring, and understanding the commercial baking process for more than 25 years. We manufacture and support the SCORPION® 2 Profiling System and Data Logger which has become a standard in the baking industry.

Tunnel Oven Profiling

The SCORPION® 2 Temperature Sensor Array measures temperature at product level, in fixed positions across the conveyor, and delivers a true representation of what your product is experiencing over time.

Measure and record air flow with the SCORPION® 2 Air Velocity Sensor which delivers a precise picture of airflow patterns inside the oven.

Utilize the SCORPION® 2 Humidity Sensor to measure the absolute moisture content of your oven environments in both heating and cooling processes.

Measure convective and radiant heat fluxes at product level with the SCORPION® 2 Heat Flux Sensor, and display the results in Btu/hr·ft2 or W/m2.

These sensors and sensor arrays are connected to the SCORPION® 2 Profiling System and Data Logger and then travel through the oven with the product, yielding a precise profile of the temperature, humidity, heat flux and airflow patterns it experiences.

Bread & Bun Oven Profiling

Unlike biscuit and cracker tunnel ovens where the SCORPION® 2 simply rides on the conveyor, bread & bun ovens require a specialized carrier. Placement is critical in order to produce accurate and repeatable data collection.

Additionally, long bake times and the need to produce the Bake Cycle S-Curve have led Reading Thermal to design a set of solutions just for the Bread & Bun baker:

Temp+Airflow Sensor Array: This sensor array is designed to simultaneously profile temperature and airflow across the width of large tray and grid conveyor ovens. The sensor array contains nine Temp+Airflow sensors spaced evenly across the length of an aluminum bar. The array comes in three sizes to match the most popular bread oven conveyor widths.

Pan+Dough Probe: This probe consists of a copper plate that is put into the pan and remains fixed at the same single point during its entire passage through the oven. It simultaneously captures the pan/dough interface temperature and the dough core temperature. The Pan+Dough Probe provides accurate repeatable results unattainable with hand-placed thermocouples. It connects to the Temperature Interface device which can accommodate five dual probes.

Bake Cycle S-Curve Analysis: Bakers rely on the Bake Cycle S-Curve Analysis to optimize the baking profile. This analysis provides the critical insight needed to make adjustments to ingredients, bake time, and zone temperature settings. SCORPION® Software Version 8 (SV8) automatically calculates the three key S-Curve data points: Yeast Kill, Gelatinization and Arrival.

Start optimizing the conditions in your commercial bakery oven by using thermal profiling equipment manufactured by Reading Thermal. Contact us online, or call our headquarters in Sinking Spring, Pennsylvania at (610) 678-5890 Ext. 2 to learn more about the innovative SCORPION® 2 Profiling System and Data Logger.