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. Oven data loggers, such as the state-of-the-art SCORPION® 2 Profiling System from Reading Thermal, will help you improve your proofing, baking, cooling and freezing processes.
Reading Thermal, headquartered in Sinking Spring, Pennsylvania, has been studying, measuring, and understanding the commercial baking process for more than 25 years.
We manufacture and support the SCORPION® 2 Profiling System that measures and maps key baking parameters and has become a standard in the baking industry.
Scorpion® 2 Digital Humidity Sensor
The new SCORPION® 2 Digital Humidity Sensor measures the absolute moisture content of the thermal environment in both heating and cooling processes. The sensor travels through the oven with your product, yielding a precise profile of moisture experienced by the product.
This new Digital Humidity Sensor has a breakthrough design that provides a better way to measure humidity in your oven, proofer, dryer and cooling tunnel.
Different types of pluggable sensors are available, including one created for solid or tight mesh conveyors and one for open mesh conveyors.
It contains a proprietary humidity sampling system with patent pending Anti-Saturation Technology™ that allows measurements in high temperature and very high dew point processes. The sampling system contains patent pending Anti-Saturation Technology™, allowing measurements in very high dew point environments, such as steam injection.
Our Digital Humidity Sensor is compatible with direct gas fired (DGF) ovens. Unlike oxygen sensor technology, which can be off by as much as 25% as a result of combustion gases in DGF ovens, the accuracy of this Digital Humidity Sensor remains the same regardless of the oven platform.
Long bake times and the need to produce the Bake Cycle S-Curve have also led Reading Thermal to design solutions just for the bread and bun baker, including our Pan+Dough Probe™. This dual probe unit is placed under the bread or bun dough and simultaneously captures the pan/dough interface temperature and the dough core temperature.
A copper plate is placed into the pan and remains fixed at the same single point during its entire passage through the oven. The Probe provides accurate repeatable results that cannot be achieved with hand-placed thermocouples.
Top 10 Reasons to Buy or Upgrade to the Digital Humidity Sensor
- Compatible with existing SCORPION® 2 Data Loggers
- Anti-Saturation Technology™ allows measurements in steam conditions
- Unaffected by combustion gases in the baking chamber (DGF Ovens)
- Single sensor for low temp (%RH) and high temp (Absolute Humidity) applications
- % Moisture by Volume, Air Temp, Dew Point Temp and %RH displayed
- Dew Point measurements from 32°F (0°C) to 212°F (100°C)
- Relative Humidity measurement from 0% to 100% RH
- Two product probe inputs for product core temperature measurements
- Documents humidity during Kill Step Validation
- No special thermal barriers required
Reach out to Reading Thermal for more information about oven humidity optimization with the SCORPION® 2 Data Logger. Contact us online or call us at (610) 678-5890 Ext. 2.