Temperature fluctuations during baking can impact food borne pathogens and lead to undesirable changes in your products. Consider the innovative SCORPION® 2 Temperature Sensor Array from Reading Thermal for your commercial bakery oven to improve your food safety and quality.
Reading Thermal, a Reading Bakery Systems brand headquartered in Sinking Spring, Pennsylvania, has been focused on measuring and understanding the commercial baking process for more than 25 years. We manufacture and support the SCORPION® 2 Profiling System which has become a standard in the baking industry.
The SCORPION® 2 Profiling System 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 is valued by commercial bakeries around the world for understanding and improving bakery proofing, baking, cooling and freezing processes, and for FSMA kill-step validation.
Oven Temperature Measurement
If you produce bread, artisan bread, rolls, biscuits, hamburger buns, cakes, or other bread products, you recognize that several stages in your process are temperature-dependent, such as oven-spring, drying/dehydration, and color formation. Too much heat coming from one direction in the oven, for example, can cause the bottoms of the loaves to burn before the crusts are properly browned.
The Reading Thermal SCORPION® 2 Temperature Sensor Array is designed to measure temperature at product level, in fixed positions across the conveyor, and delivers a true representation of what your product is experiencing over time. Different types of pluggable sensors are available, including one designed for solid or tight mesh conveyors and one for open mesh conveyors.
The sensor array is connected to the SCORPION® 2 Data Logger and then travels through the oven with the product, yielding a precise picture of temperature from side-to-side and end-to-end.
Product-core-temperature measurements can also be made simultaneously via the product probe inputs on the sensor array. This can be the difference between excellent quality and an under-baked or burnt product.
Kill Step Validation
In addition to product quality, controlling internal food temperature is key to achieving food safety. The FDA Food Safety Modernization Act (FSMA) requires commercial bakeries to provide validation of process controls, such as thermal kill steps, in an effort to reduce food borne pathogens, such as Salmonella, in ingredients and finished products.
If you want to measure temperature only and are looking for a low-cost alternative to the full-featured SCORPION® 2 Data Logger, consider the Reading Thermal SCORPION® 2 LITE Temperature Data Logger, which simplifies the measurement of environment and internal product core temperatures.
No matter which Reading Thermal Data Logger you choose, the SCORPION® Software (SV8) Food Safety Module uses the collected data to help you calculate lethality and then generates a comprehensive report displaying cumulative log reduction to optimize your process and help you meet food safety standards.
Your commercial bakery can achieve maximum food safety compliance and food quality with the SCORPION® 2 Temperature Sensor Array from Reading Thermal. Contact us online, or call us at (610) 678-5890 Ext. 2 to learn more.