Do you experience inconsistent quality or uneven baking in your industrial oven processes? Humidity data loggers may be the solution you need. Consider the SCORPION® 2 Profiling System from Reading Thermal and our other state-of-the-art sensors and sensor arrays.
Reading Thermal, a Reading Bakery Systems brand headquartered in Sinking Spring, Pennsylvania, has measured 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. Use it to monitor actual in-process conditions and get the critical information you need to correct problems and maintain optimum process control.
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 the moisture it experiences.
The Digital Humidity Sensor features an Air Temperature sensor, two inputs for Product Core Temperature Measurement, and a proprietary humidity sampling system to measure Dew Point Temperature, Absolute Humidity, and Relative Humidity.
The sampling system contains patent pending Anti-Saturation Technology™, allowing measurements in very high dew point environments, such as steam injection.
The Digital Humidity Sensor is engineered to be compatible with direct gas fired (DGF) ovens. Unlike oxygen sensor technology, which can be off by up to 25% as a result of combustion gases in DGF ovens, the accuracy of the Digital Humidity Sensor remains the same regardless of the oven platform.
Importance of Oven Humidity Profiling
As your products bake, they make use of the available moisture inside your oven. Without this humidity, the quality and texture of your products will not turn out as you expected.
The moisture often comes from the product itself and represents a delicate balance that can affect the quality of finished products in many ways. For example:
- High oven humidity can lighten the crust color of baked goods and prevent it from burning.
- High oven humidity can increase the volume of your baked goods by keeping the moisture locked inside instead of evaporating.
- Lower humidity typically results in crustier bread.
- Reducing evaporation can keep the surface of a cookie moist, allowing it to stretch and preventing cracks.
- Humid air transfers heat to products more efficiently, cooking them more rapidly.
- The amount of moisture left in a pretzel after baking can impact its shelf life.
- Some products need to maintain surface condensation to produce a concentrated sugar solution that gives the surface a glaze.
- The amount of moisture in your finished product can directly affect breakage during packaging.
Get in touch with Reading Thermal to learn more about our industrial oven humidity data loggers and other innovative products. Contact us online, or call our headquarters in Sinking Spring, Pennsylvania at (610) 678-5890 Ext. 2.