Commercial bakery ovens do more than heat dough. They manage moisture, too. When temperature and humidity stay in sync, bread can spring the way you expect, crackers can dry evenly, and cookies can finish with the right bite. When they drift apart, you can end up chasing problems that show up as color shifts, soft centers, dry edges, or longer bake times. That’s why reliable temperature and humidity monitoring for commercial bakery ovens in Italy is so critical. Reading Thermal products provide a clear picture of what the product is experiencing inside the oven, so your team can make adjustments with confidence and keep the line moving.
Why Temperature and Humidity Belong Together
Most bakeries already watch temperature closely, but humidity often tells the missing part of the story. Moisture in the oven affects how quickly heat transfers to the product surface and how fast water leaves the product. That can change crust development, shine, blistering, cracking, and even how evenly items bake across the belt.
Humidity also ties directly to consistency. If one shift runs with different vent settings, or if steam delivery varies during a busy day, the oven might still show the same setpoints while the product behaves differently. Monitoring both temperature and humidity helps you spot those hidden changes before they become scrap.
How Monitoring Works Without Making Things Complicated
A practical monitoring setup follows a simple idea: measure conditions where the product actually travels. Reading Thermal’s SCORPION® 2 Profiling System does this by connecting sensors to the SCORPION® 2 Data Logger and sending the system through the oven under real production conditions. Instead of relying only on what the oven controls report, you capture a full profile across zones and time.
For humidity, the SCORPION® 2 Digital Humidity Sensor is designed for the tough reality of bakery environments. It samples the moisture in the hot air around the product as it moves through heating and cooling steps. Humidity measurement can be tricky when temperatures are high and moisture levels swing quickly. Our sensor will keep responding even when conditions get heavy, rather than getting overwhelmed and giving you slow or misleading readings.
What You Learn From a Good Profile
Once you have a temperature and humidity profile, you can answer questions that usually take a lot of trial and error. Is the front end of the oven too dry, causing premature crusting? Is humidity staying high too long, slowing moisture removal, and forcing longer bake times? Are the conditions changing across the width of the belt? Did a changeover reset the oven faster than you realized, or did it take longer to stabilize than the controls suggested?
Reading Thermal’s SCORPION® Software (SV8) helps turn the run into a clear visual story you can compare from day to day. If you want an even deeper look, adding tools like our SCORPION® 2 Temperature Sensor Array can help map hotter and cooler regions, so you can see how heat and humidity work together across the product path.
We Are Ready to Help Take Your Efficiency to a Higher Level
Reading Thermal offers the most reliable temperature and humidity monitoring for commercial bakery ovens in Italy. If you would like to learn more, please use our online contact form or call 610-678-5890.