Reading Thermal can provide you with an industrial oven temperature logger to provide you with the critical information you need to correct problems and maintain optimum conditions.
Reading Thermal, a Reading Bakery brand, has been focused on measuring and understanding the commercial baking process for more than 25 years. We manufacture and support the SCORPION® 2 Data Logger, the “brain” of our measurement system and a powerful diagnostic tool that has become an industry standard for understanding and improving your proofing, baking, cooling and freezing processes.
Why Measure Oven Temperature
Oven temperature is responsible for physical and chemical reactions in dough/batter, and temperatures that are too low or too high during baking can lead to changes in fermentation and humidity levels and undesirable changes in surface coloring, texture and flavor.
If you produce bread, artisan bread, rolls, hamburger buns, cakes, biscuits, or other bread products, you know that several stages of the process are temperature-dependent, such as oven-spring, drying/dehydration, and color formation.
Too much heat coming from one direction can cause the bottoms of loaves to burn before the crusts brown properly. An oven that is too cool usually produces a heavy and unappealing loaf with a pale or soft crust.
Measuring and controlling internal food temperature is also critical for achieving food safety. The Food Safety Modernization Act (FSMA) requires commercial bakeries to provide validation of process controls, or thermal kill steps, in an effort to reduce food borne pathogens, such as Salmonella spp, in ingredients and finished products.
Reading Thermal’s Innovative Solution
The SCORPION® 2 Temperature Sensor Array is designed to measure temperature at product level, in fixed positions across the conveyor, and deliver a true representation of what your product is experiencing over time.
Different types of pluggable sensors are available, including one designed for solid or tight mesh conveyors and one for open mesh conveyors:
- Type A: This Air/Conveyor sensor is 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 Air/Air sensor 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 Logging Measurement System and travels through the oven with the product, yielding a precise picture of temperature from side-to-side and end-to-end.
Product-core-temperature measurements can also be made simultaneously via the product probe inputs on the sensor array. This can be the difference between excellent quality and an under-baked or burnt product.
Our state-of-the-art profiling system also provides an easy way to validate your kill step for food safety and FSMA compliance.
When you need to measure the temperature in your industrial bakery oven, get a precise picture with the SCORPION® 2 Data Logger from Reading Thermal. Contact us online, or call our headquarters in Sinking Spring, Pennsylvania at (610) 678-5890 Ext. 2 to learn more about our oven profiling system.