Measuring humidity in your commercial bakery ovens can take your baking processes to a whole new level. The SCORPION® 2 Digital Humidity Sensor from Reading Thermal can help.
Reading Thermal, a product brand of Reading Bakery Systems, is headquartered in Sinking Spring, Pennsylvania. We have been studying, measuring, and understanding the commercial baking process for more than 25 years. We manufacture and support the SCORPION® 2 Profiling System that measures and maps key baking parameters and has become a standard in the baking industry.
Humidity is the amount of water vapor in the air. As your products bake, they use the available moisture inside the oven. Without humidity, the quality and texture of your products will not turn out as expected. High oven humidity can lighten the crust color of baked goods and prevent it from burning. Lower humidity typically results in crustier bread.
Digital Humidity Sensor
The SCORPION® 2 Digital Humidity Sensor measures the absolute moisture content of the thermal environment in both heating and cooling processes. The sensor travels through the oven with your product, yielding a precise profile of moisture experienced by the product.
This new Digital Humidity Sensor has a breakthrough design that provides a better way to measure humidity in your oven, proofer, dryer and cooling tunnel.
Different types of pluggable sensors are available, including one created for solid or tight mesh conveyors and one for open mesh conveyors.
It contains a proprietary humidity sampling system with patent pending Anti-Saturation Technology™ that allows measurements in high temperature and very high dew point processes. The sampling system contains patent pending Anti-Saturation Technology™, allowing measurements in very high dew point environments, such as steam injection.
Our Digital Humidity Sensor is compatible with direct gas fired (DGF) ovens. Unlike oxygen sensor technology, which can be off by as much as 25% as a result of combustion gases in DGF ovens, the accuracy of this Digital Humidity Sensor remains the same regardless of the oven platform.
Long bake times and the need to produce the Bake Cycle S-Curve have also led Reading Thermal to design solutions just for the bread and bun baker, including our Pan+Dough Probe™. This dual probe unit is placed under the bread or bun dough and simultaneously captures the pan/dough interface temperature and the dough core temperature.
A copper plate is placed into the pan and remains fixed at the same single point during its entire passage through the oven. The Probe provides accurate repeatable results that cannot be achieved with hand-placed thermocouples.
If your manufacturing process results in inconsistent product quality, moisture retention, or uneven baking, consider our other state-of-the-art sensors and sensor arrays, including the SCORPION® 2 Temperature Sensor Array, the SCORPION® 2 Air Velocity Sensor, and the SCORPION® 2 Heat Flux Sensor.
When you need a precise sensor to measure humidity in your commercial bakery ovens, the Scorpion® 2 Profiling System from Reading Thermal can help. Call us at (610) 678-5890 Ext. 2, or contact us online for more details about our innovative products.