If you experience uneven product quality, moisture retention, or inconsistent baking in your commercial bakery oven, consider the state-of-the-art oven profiler system from Reading Thermal and explore our other sensors and sensor arrays.
Headquartered in Sinking Spring, Pennsylvania, Reading Thermal has been studying, measuring, and understanding the commercial baking process for nearly 30 years. We manufacture and support the SCORPION® 2 Profiling System which has become a standard in the baking industry and is relied upon by customers around the globe.
Why Oven Profiling is Important
The characteristics of baked goods are determined by the amount and type of heat applied to them during the baking process and every oven bakes differently.
The quality of your finished products will depend upon the performance of your oven. Although you may know a lot about every other step in your operation, do you know what is happening inside your oven?
Our State-of-the-Art System Sensors
Temperature
Oven temperature affects oven-spring, drying/dehydration, and color formation during baking. Insufficient or excessive temperature can also lead to undesirable changes in texture and taste. The Scorpion® 2 Temperature Sensor Array is designed to measure temperature at the product level, in fixed positions across the conveyor, and delivers a precise picture of temperatures from side-to-side and end-to-end.
Humidity: The SCORPION® 2 Digital Humidity Sensor is designed to measure the moisture content of the thermal environment in both heating and cooling processes. It is applicable to proofers, ovens, dryers and cooling tunnels. 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.
Heat Flux
Oven heat flux is the amount of energy transferred per unit area per unit time from or to a surface. It is the best indicator of oven performance during baking in terms of the product. Many bakers use oven heat flux profiles when trying to produce the same product on two different lines or when transferring product from one line to another. The two lines will produce the same product when the heat flux profiles match. The SCORPION® 2 Heat Flux Sensor is designed to measure convective and radiant heat fluxes at the product level and display the results in Btu/hr·ft2 or W/m2.
Air Velocity
The airflow comes from the moving conveyor, the exhaust system, and natural combustion air currents in a radiant oven. In a convection oven, the airflow comes primarily from the air distribution plenums. Measuring the oven air velocity with the SCORPION® 2 Air Velocity Sensor is critical because airflow influences the final product’s coloration, texture, firmness, and baking time. The profiles will help you spot airflow differences between baking zones and unwanted air currents at the entrance or exit of the oven that results in inconsistent baking.
As you evaluate the benefits of an oven profiler, look no further than the state-of-the-art Reading Thermal SCORPION® 2 Profiling System and our exceptional sensors and sensor arrays. Contact us online, or call (610) 678-5890 Ext. 2 to explore our line of innovative products.