You can reach maximum food safety compliance and measure and map the key oven parameters of temperature, heat, humidity, and air velocity, with the SCORPION® 2 Data Logger from Reading Thermal.
Reading Thermal, a product brand of Reading Bakery Systems, is located in Sinking Spring, Pennsylvania. Our heat transfer experts have been studying, measuring, and understanding the commercial baking process for 25+ years.
Connecting our different smart sensors and arrays to the SCORPION® 2 Data Logger and sending them through the oven with the product enables you to capture the four main baking parameters:
1) Temperature: Physical and chemical reactions in dough or batter are caused by oven temperature. Insufficient or excessive temperature often lead to changes in fermentation and humidity levels, and undesirable changes in texture, color, and taste. Our Scorpion® 2 Temperature Sensor Array measures temperature at product level, in fixed positions on the conveyor, delivering an accurate representation of what the product experiences over time.
2) Heat flux: Oven heat flux is a way to measure the heat delivered to a product during baking. It is the best indication of oven performance in terms of the product. Heat flux profiles are particularly useful when attempting to produce the same product on two different lines or when transferring product from one line to another. To produce the same product on the two lines requires the heat flux profiles to match. The SCORPION® 2 Heat Flux Sensor is designed to measure convective and radiant heat fluxes at product level and display the results in Btu/hr·ft2 or W/m2.2)
3) Air velocity: Oven air velocity refers to the measurement of airflow inside an oven. It’s important to measure because air velocity, along with other parameters, influences the texture, color, firmness, and baking time of the final product. Our SCORPION® 2 Air Velocity Sensor can measure and record oven air velocity. The sensor array will provide a precise picture of airflow patterns inside the oven from side to side and end to end.
4) Humidity: Humidity denotes to the amount of water vapor in the air. As your products bake, they use the moisture available in your oven. Without humidity, the texture and quality of your products will not turn out as expected. High 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 Digital Humidity Sensor, to accurately measure the absolute moisture content of the thermal environment in heating and cooling processes.
The Reading Thermal oven data logger gives industrial bakeries information they can use to make reliable data-based decisions about their products and processes. Contact us online or call us at (610) 678-5890 Ext. 2 to learn more about our innovative products.