Latest Industrial Bakery Oven Technology

If you are interested in the latest technology for profiling your industrial bakery oven, look no further than Reading Thermal and the state-of-the-art SCORPION® 2 Profiling System and Data Logger.

Reading Thermal, headquartered in Sinking Spring, Pennsylvania, has focused on studying, measuring and understanding the commercial baking process for more than 25 years. We manufacture and support the SCORPION® 2 Profiling System and Data Logger with which you can monitor actual in-process conditions and get the information you need to maintain optimum process control.

Tunnel Oven Profiling

The SCORPION® 2 Temperature Sensor Array measures temperature at product level, in fixed positions across the conveyor, and delivers 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.

Air flow can be measured and recorded with the SCORPION® 2 Air Velocity Sensor. The sensor array delivers a precise picture of airflow patterns inside the oven.

Bakeries worldwide rely on the SCORPION® 2 Humidity Sensor to measure the absolute moisture content of their oven environments in both heating and cooling processes.

The SCORPION® 2 Heat Flux Sensor measures convective and radiant heat fluxes at product level, and display the results in Btu/hr·ft2 or W/m2. Convective and radiant heat is absorbed by the band, which serves as the conduction mechanism to the product.

These sensors and sensor arrays are connected to the SCORPION® 2 Profiling System and Data Logger and then travel through the oven with the product, yielding a precise profile of the temperature, humidity, heat flux and airflow patterns it experiences.

Bread & Bun Oven Profiling

When profiling large Bread & Bun ovens like BakeTech, AMF and Turkington, there are some challenges regarding the placement of the SCORPION® 2 Equipment in the oven. Bread & bun ovens require a specialized carrier, and placement is critical in order to produce accurate and repeatable data collection.

Additionally, long bake times and the need to produce the Bake Cycle S-Curve have led Reading Thermal to design a set of solutions just for the Bread & Bun baker.

Our Temp+Airflow Sensor Array is designed to simultaneously profile temperature and airflow across the width of large tray and grid conveyor ovens. It contains nine Temp+Airflow sensors spaced evenly across the length of an aluminum bar. The array comes in three sizes to match the most popular bread oven conveyor widths.

Reading Thermal’s Pan+Dough Probe consists of a copper plate that is put into the pan and remains fixed at the same single point during its entire passage through the oven. It simultaneously captures the pan/dough interface temperature and the dough core temperature. The Probe provides accurate repeatable results unattainable with hand-placed thermocouples. It connects to the Temperature Interface device which can accommodate five dual probes.

Bakers rely on the Bake Cycle S-Curve Analysis to optimize the baking profile. This analysis provides the critical insight needed to make adjustments to ingredients, bake time, and zone temperature settings. SCORPION® Software Version 8 (SV8) automatically calculates the three key S-Curve data points: Yeast Kill, Gelatinization and Arrival.

Avoid producing baked goods of poor quality by investing in the latest industrial bakery oven technology from Reading Thermal. Our solutions will help you improve your products and baking processes. Call us at (610) 678-5890 Ext. 2 or contact us online to learn more.