Oven profiling and air velocity datalogger systems from Reading Thermal will provide you with information you can use to make reliable data-based decisions about your processes and products.
Reading Thermal, a Reading Bakery Systems brand located in Sinking Spring, PA, has manufactured and supported the SCORPION® 2 Profiling System, which measures and maps the key baking parameters of air velocity, temperature, heat flux and humidity, for over 25 years.
This state-of-the-art profiling system enables you to monitor actual in-process conditions and get the critical information you need to correct any problems and maintain optimum process control.
What is Going On Inside Your Oven?
You may currently be using a compliance tool that measures and documents temperatures inside the oven to comply with the Food Safety Modernization Act (FSMA) Kill Step Validation, but most such tools only measure temperatures.
With the SCORPION® 2 System, bakers are easily complying with FSMA regulations with the SCORPION® Software (SV8) Food Safety Module, but are accomplishing much more by connecting a variety of pluggable sensors and sensor arrays that also measure air velocity, heat flux, humidity, and other baking parameters that affect the quality of their products.
What is Oven Air Velocity & Why Does It Matter?
Oven air velocity is the measurement of airflow inside the oven. Measuring it is important because, along with other parameters, air velocity influences the coloration, texture, firmness, and baking time of the final product.
In a radiant oven, the airflow comes from the moving conveyor, the exhaust system, and natural combustion air currents. In a convection oven, the airflow comes primarily from the air distribution plenums. In this case, airflow is particularly critical because it directly controls the amount of heat delivered to the product.
How to Measure Oven Air Velocity
Oven air velocity 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 from side to side and end to end. The sensors collect data, at product level, as the array travels through the oven. The number of sensors varies with the width of the conveyor.
Air Velocity Profiles will help you spot airflow differences between baking zones, concentrated air velocities on isolated parts of the conveyor, and unwanted air currents at the entrance or exit of the oven that result in inconsistent baking.
Explore what is happening inside your industrial bakery oven. Use the Reading Thermal industrial oven air velocity datalogger to monitor the quality and safety of your food products. Contact us online, or call us at (610) 678-5890 Ext. 2 to learn more.