Industrial Bakery Troubleshooting

Knowing what is happening inside your industrial bakery oven is essential for baking your products to perfection. Troubleshooting is a breeze with the innovative SCORPION® 2 Data Logger from Reading Thermal.

Reading Thermal in Sinking Spring, Pennsylvania, developed the SCORPION® 2 Data Logger to help customers monitor actual in-process conditions and gather the information they need to correct baking problems and maintain optimal process control.

The SCORPION® 2 enables you to monitor actual in-process conditions and get the information you need to correct any problems with your products and maintain optimal process control. This powerful diagnostic tool can help you understand and improve your proofing, baking, cooling, and freezing processes.

SCORPION® 2 Measurements

By connecting smart sensors and sensor arrays to the SCORPION® 2 Data Logger and sending them through the oven with your product, the measurement system will capture the four main baking parameters:


The Scorpion® 2 Temperature Sensor Array is designed to measure temperature at product level, in fixed positions across the conveyor, and precisely measures temperatures from side-to-side and end-to-end.

Heat Flux

Oven heat flux refers to the amount of energy transferred per unit area per unit time from/to a surface and involves radiation, convection, and conduction. It is the best non-intrusive gauge of oven performance during baking in terms of the product. SCORPION® 2 Heat Flux Sensor measures convective and radiant heat fluxes at the product level and displays the results in Btu/hr·ft2 or W/m2.


The new SCORPION® 2 Digital Humidity Sensor has a breakthrough design that offers bakers a better way to measure humidity in their ovens, proofers, dryers, and cooling tunnels. It travels with your product through the oven and yields a precise profile of moisture experienced by the product.

Air Velocity

Airflow emanates from the moving conveyor, the exhaust system, and natural combustion air currents In a radiant oven. In a convection oven, the airflow comes primarily from the air distribution plenums. Measuring the air velocity with the SCORPION® 2 Air Velocity Sensor will help you spot airflow differences between baking zones and unwanted air currents at the entrance or exit of the oven that results in inconsistent baking.

Customer Case Studies:

  • One bakery customer ran Kaiser rolls through a tunnel oven for 16 minutes. The SCORPION® 2 Data Logger discovered that the products had already reached an internal temperature of 200°F after just 10 minutes of baking. These results enabled the bakery to reduce the baking time and significantly increase capacity.
  • Another large bakery customer wanted to determine the best baking time for a wheat sandwich line it manufactured in an 84-foot continuous impingement tunnel oven with eight zones. Using the SCORPION® 2 Data Logger, they discovered that internal dough temperatures had reached 200°F by 74% of the way through the baking cycle instead of the target of 85%. By reducing overall oven temperatures by about 15°F and slowing internal baking, the bakery saved thousands of dollars per month on natural gas.

Are you experiencing inconsistent product quality, moisture retention problems, uneven bakes, or low production capacity? Consider troubleshooting with the help of Reading Thermal to identify any issues and help you resolve them. Contact us online or call our headquarters in Sinking Spring, Pennsylvania, at (610) 678-5890 Ext. 2 to explore our innovative products.