Industrial oven temperature causes physical and chemical reactions in dough/batter and can lead to undesirable changes in texture, coloring, and taste. An investment in profiling systems from Reading Thermal is an excellent solution.
Reading Thermal, a Reading Bakery Systems brand, has researched and investigated the commercial baking process since 1999. Our team of heat transfer experts developed the SCORPION® 2 Data Logging Measurement System, now an industry standard that measures and maps the essential baking parameters of temperature, air velocity, heat flux, and humidity.
Why Oven Temperature Matters
If you manufacture bread, rolls, hamburger and hot dog buns, cakes, biscuits, or other bread products, you are already aware that several stages of your baking process are dependent upon airflow and temperature, such as oven-spring, drying/dehydration, and color formation.
Too little heat during baking can cause crusts to be brittle or dry, while too much heat can cause the bottoms of the loaves to burn before the crusts brown correctly. Too little heat during baking can create products that are too light in color and have a structure that is too dense. Too much heat will cause moisture to evaporate too rapidly, and the dough to rise unevenly.
Temperature Sensor Array
The Reading Thermal SCORPION® 2 Temperature Sensor Array measures temperature at product level, in fixed positions across the conveyor, to deliver an accurate representation of what your product is experiencing over time so that you can make changes that will improve your products.
There are two types of pluggable temperature sensors:
- Type A: This is an Air/Conveyor sensor designed to measure air temperature immediately above the conveyor, and the surface temperature of the conveyor itself. It is designed for solid or tight mesh conveyors. One thermocouple in each pair measures air temperature while the other is spring-loaded down onto the conveyor surface.
- Type B: This is an Air/Air sensor that measures upper air temperature immediately above the conveyor, and the temperature of the lower air that is rising through the conveyor. It was created for open mesh conveyors. The upper and lower thermocouples are separated by a thin shield.
The sensor array is connected to the SCORPION® 2 Data Logger and travels through the oven with the product (with the oven fully loaded), producing an exact picture of temperature from side-to-side and end-to-end.
Keep in mind that the four essential oven baking parameters – temperature, air velocity, heat flux, and humidity – are interconnected and work together to control the quality of your final products. For example, humidity is affected by air velocity and temperature. Once you invest in the full-featured SCORPION® 2 Data Logging Measurement System, you can add smart sensors at any time to explore other oven variables.
Oven temperature can have a significant impact on the quality and consistency of your products. Industrial profiling systems from Reading Thermal will help you bake your products to perfection. Contact us online, or call us at (610) 678-5890 Ext. 2 for more details about our innovative products.