Do you know what is happening inside your commercial oven? The innovative SCORPION® 2 Data Logger from Reading Thermal will help you measure, capture, and store the oven temperature profile so that you can bake your products to perfection.
Reading Thermal, headquartered in Sinking Spring, Pennsylvania, has been focused on measuring and understanding the commercial baking process for more than 25 years. We manufacture and support the SCORPION® 2 Data Logger, which has become a standard in the baking industry and provides an easy way to validate your Kill Step for food safety.
Importance of Measuring Oven Temperature
Oven temperature causes physical and chemical reactions in dough/batter, and temperatures that are too low or too high during baking can lead to changes in fermentation and humidity levels and undesirable changes in surface coloring, texture and flavor.
If you produce bread, artisan bread, rolls, hamburger buns, cakes, biscuits, or other bread products, you know that several stages are temperature-dependent, such as oven-spring, drying/dehydration, and color formation. Too much heat coming from one direction in the oven can cause the bottoms of the loaves to burn before the crusts brown properly.
The 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 then travels through the oven with the product, yielding a precise picture of temperature from side-to-side and end-to-end.
Product-core-temperature measurements can also be made simultaneously via the product probe inputs on the sensor array. This can be the difference between excellent quality and an under-baked or burnt product.
Controlling internal food temperature is key to achieving food safety. The FDA’s Food Safety Modernization Act (FSMA) requires commercial bakeries to provide validation of process controls, such as thermal kill steps, in an effort to reduce food borne pathogens, such as Salmonella spp., in ingredients and finished products.
Bakeries are using the SCORPION® Software (SV8) Food Safety Module to easily comply with FSMA regulations. After gathering the data, the Food Safety Module makes it easy to calculate lethality and then generates a comprehensive report displaying cumulative log reduction. By combining this ease of measurement with robust data capture, bakeries can optimize their processes while meeting food safety standards.
The Reading Thermal oven temperature profile data logger provides industrial bakeries with information they can use to make reliable data-based decisions about their processes and products. Contact us online, or call our headquarters in Sinking Spring, Pennsylvania at (610) 678-5890 Ext. 2 to learn more about our innovative products.