In bakeries, dryers, and cooling tunnels, the environment isn’t just hot – it’s punishing. Sensors face steam blasts, temperature spikes, long dwell times and sanitation cycles. Choosing instruments that can thrive in those conditions isn’t about buzzwords; it’s about reliability, data you can trust and hardware that won’t quit midway through a production run. Reading Thermal products for temperature and humidity monitoring for commercial bakery ovens in France give you temperature and humidity tools built for real-world bakery life.
Start With a Platform Designed for Heat
If you’re profiling in a high-heat process, begin by pairing your sensors with a data logger that’s meant to ride through the oven. Reading Thermal’s SCORPION® 2 system is built for in-process measurement and accepts smart sensors for temperature, humidity, heat flux and airflow. The logger travels with the product so you see exactly what the dough sees. It’s a simple idea that prevents guesswork and speeds up troubleshooting.
Protect the Electronics So the Data Keeps Flowing
Even the toughest electronics need the right armor. Thermal Barriers are the unsung heroes that shield the data logger from extreme heat, delaying thermal migration and keeping internal components safe for the full pass. With the right barrier, you get longer dwell times and complete profiles without cooking your instrumentation – a must in direct-fired or long tunnel ovens.
Pick Temperature Sensors Made for the Product Zone
Great oven data lives at product level. Reading Thermal’s Temperature Sensor Array mounts at fixed positions across the band to capture what your product actually experiences from edge to center. That cross-belt insight helps you solve classic problems like edge darkening and pale centers. And when you need internal “doneness,” a product insertion probe reads the core – even on dense breads and cookies – with a high-heat tip rated up to 260°C (500°F), so you’re not sidelined by the temperatures your recipes demand.
Choose Humidity Sensing that Stands Up to Steam
Humidity inside an oven isn’t gentle; steam injection and fast swings can overwhelm lesser sensors. Reading Thermal’s Digital Humidity Sensor is designed for the thermal environment of proofers, ovens, dryers and cooling tunnels, so it continues reporting moisture conditions you can act on. It’s also been highlighted for measuring processes with heavy steam injection – exactly the scenario that can defeat general-purpose gear. If crust shine, bloom or consistent moisture removal matter to you, this is the level of durability you want.
Think Beyond Specs: Integration, Cleaning and Support
Survival in the bake room means more than a high temperature rating. Look for sensors and shields that handle frequent sanitation, plug cleanly into your profiling workflow, and provide software tools that make sense of the data. Reading Thermal’s ecosystem is designed to move from run to review quickly, whether you’re comparing to a “golden batch,” validating a kill step or dialing in seasonal set-points. When your platform, sensors, and thermal barriers are purpose-built to work together, you spend less time fighting adapters and more time improving product.
A Quick Path to Trustworthy Profiles
If you’re focused on temperature only, the SCORPION® 2 LITE option brings you into high-heat profiling without overcomplicating the kit. As your needs grow, you can expand into humidity, airflow and heat-flux measurements, building a single source of truth for your lines. The result is a smoother route to consistent color, texture, and shelf life – because your measurements aren’t flinching when the oven gets serious.
Find out more about temperature and humidity monitoring for commercial bakery ovens in France by calling Reading Thermal at (01) 610-678-5890 or contacting us online.