Data Logger

The state-of-the-art SCORPION® 2 Data Logger from Reading Thermal measures, captures, and stores oven profiles that can help you make adjustments to achieve superior products. Consider some essential factors as you look for an oven data logger for your commercial bakery.

Reading Thermal is headquartered in Sinking Spring, Pennsylvania, where our team has studied and measured the commercial baking process for over 25 years. We manufacture and support the SCORPION® 2 Data Logger, which has become a standard in the baking industry.

What Are Your Requirements?

Before deciding on a data logging measurement system, consider your current and future requirements. You will have to determine how many inputs you will need, how much data you want to capture and store, and what software features you will need.

The Reading Thermal SCORPION® 2 Data Logger provides a complete measurement system to capture the four key baking parameters: temperature, air velocity, humidity, and heat flux, enabling you to measure and analyze your baking, drying, and cooling processes.


The SCORPION® 2 Temperature Sensor Array measures product level temperature, delivering a precise picture of your product’s experiences over time. Various pluggable sensors are available, including one designed for solid or tight mesh conveyors and one for open mesh conveyors. Our innovative profiling system also provides an easy way to validate your kill step for food safety and FSMA compliance.

Air Flow/Velocity

In combination with other parameters, air velocity influences the texture, coloration, firmness, and baking time of your final product. Measure and record it with the SCORPION® 2 Air Velocity Sensor for a precise picture of airflow patterns in the oven. The sensors collect data at the product level as the array travels through the oven. The number of sensors varies with the width of the conveyor.


Humidity is the amount of water vapor held in the air. While baking, your products make use of this moisture inside the oven. Without it, the texture and quality of your products will not be what you expect. For example, high oven humidity can lighten a product’s color and prevent it from burning, while less humidity will typically result in crustier bread.

Reading Thermal’s Digital Humidity Sensor provides a better way to measure humidity in your oven, proofer, dryer, and cooling tunnel. Its innovative design offers a more accurate way to measure the absolute moisture content of the thermal environment. The Sensor is compatible with direct gas-fired (DGF) ovens.

Heat Flux

Heat flux profiles are often used when a bakery is trying to produce the same product on two different lines or transferring a product from one line to another. The two lines will produce the same product when the heat flux component profiles are matched.

The SCORPION® 2 Heat Flux Sensor measures convective and radiant heat fluxes at the product level and displays results in Btu/hr·ft2 or W/m2. While moving through the oven with the product (in a fully loaded oven), the sensor produces a detailed profile of heat flux components the product experienced.

Reading Thermal’s SCORPION® 2 Data Logger can help you study your process and bake your products to perfection. Call us at (610) 678-5890 Ext. 2 to learn more about our innovative products.