Monitoring and Controlling the Cooling Process in Bread / Bun Manufacturing Production Lines

Monitoring and controlling the cooling process in your bread and bun manufacturing production lines will result in superior products. SCORPION® 2 Data Loggers from Reading Thermal travel through your oven and yield a precise profile of what the products are experiencing.

By connecting our different smart sensors and sensor arrays to the SCORPION® 2 Profiling System and passing them through the oven with your product, the measurement system can capture the four key baking parameters: 1) temperature [air, band and product core], 2) airflow [velocity], 3) energy transfer [heat flux], and 4) humidity.

The Data Logger is the ‘brain’ of the profiling system. It captures and stores profile data from the Smart Sensors that can be downloaded to a PC for display and analysis. It can capture data from up to 32 sensor/input channels as fast as 10 times per second.

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If you produce bread, artisan bread, biscuits, rolls, hamburger buns, cakes, or other bread products, you know oven temperature is responsible for physical and chemical reactions in dough/batter, and that temperatures that are too low or too high during baking can lead to changes in fermentation and humidity levels.

Too little heat can result in color that is too light. It can also cause the product structure to be too compact because few air bubbles developed in the baking process. This can produce a heavy and unappealing loaf with a pale or soft crust.

The Reading Thermal SCORPION® 2 Temperature Sensor Array is designed to measure 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.

The sensor array is connected to the SCORPION® 2 Data Logger and travels through the oven with your product(s), yielding a precise picture of temperature from side-to-side and end-to-end.


Humidity is the amount of water vapor in the air. As your products bake, they use the available moisture inside the oven. Without humidity, the quality and texture of your products will not turn out as expected. High oven humidity can lighten the crust color of baked goods and prevent it from burning. Lower humidity typically results in crustier bread. Global bakeries trust the SCORPION® 2 Humidity Sensor, to accurately measure the absolute moisture content of the thermal environment in heating and cooling processes.

Our new Digital Humidity Sensor provides an even better way to measure humidity in your oven, proofer, dryer and cooling tunnel. Its breakthrough design provides a more accurate and reliable way to measure the absolute moisture content of the thermal environment. The sensor contains a proprietary humidity sampling system with patent pending Anti-Saturation Technology™ that allows measurements in high temperature and very high dew point processes.

Monitoring and controlling the cooling process in your bread and bun manufacturing production lines can take your process to a whole new level. Get in touch with Reading Thermal to learn more about the SCORPION® 2 Data Logger and our other innovative products. Contact us online, or call our headquarters in Sinking Spring, Pennsylvania at (610) 678-5890 Ext. 2.