Have you experienced baked goods with inconsistent quality, moisture retention problems, uneven bakes, or low production capacity? Consider temperature and humidity profiling systems from Reading Thermal that will identify issues in commercial bakery ovens and help you resolve them.
The heat transfer experts at Reading Thermal, a Reading Bakery Systems brand based in Sinking Spring, Pennsylvania, have focused on measuring and understanding the commercial baking process for more than 25 years. We manufacture and support the SCORPION® 2 Profiling System that has become a standard in the baking industry and also provides an easy way to validate your Kill Step for food safety.
Monitoring and Profiling of Tunnel Ovens
The SCORPION® 2 Temperature Sensor Array measures temperature at product level, in fixed positions across the conveyor, and delivers a true representation of what your product is experiencing over time.
Measure convective and radiant heat fluxes at product level with the SCORPION® 2 Heat Flux Sensor, and see the results in Btu/hr·ft2 or W/m2.
Measure and record air flow with the SCORPION® 2 Air Velocity Sensor and get a precise picture of airflow patterns inside the oven.
Measure the absolute moisture content of your oven environment during both the heating and cooling processes with the SCORPION® 2 Humidity Sensor.
These sensors and sensor arrays are connected to the SCORPION® 2 Profiling System and Data Logger and then travel through the oven with the product, yielding a precise profile of the various conditions inside the oven.
Monitoring and Profiling of Bread & Bun Ovens
Unlike biscuit and cracker tunnel ovens where the SCORPION® 2 can ride on the conveyor, bread and bun ovens require a specialized carrier. Placement is critical in order to produce accurate and repeatable data collection. In addition, long bake times and the need to produce the Bake Cycle S-Curve led Reading Thermal to design a set of solutions just for the bread and bun baker:
Temp+Airflow Sensor Array: This sensor array simultaneously profiles temperature and airflow across the width of large tray and grid conveyor ovens. It consists of nine Temp+Airflow sensors that are spaced evenly across the length of an aluminum bar. The array is available in three sizes to match the most popular bread oven conveyor widths.
Pan+Dough Probe: This probe consists of a copper plate that is placed in the pan and remains fixed at the same single point as it travels through the oven. It simultaneously captures the pan/dough interface temperature and the dough core temperature. The Pan+Dough Probe provides accurate repeatable results unattainable with hand-placed thermocouples. It connects to the Temperature Interface device which can accommodate five dual probes.
Bake Cycle S-Curve Analysis: The Bake Cycle S-Curve Analysis optimizes the baking profile and provides the critical insight needed to make adjustments to ingredients, bake time, and zone temperature settings. SCORPION® Software Version 8 (SV8) automatically calculates the three key S-Curve data points: Yeast Kill, Gelatinization and Arrival.
If you are experiencing inconsistent product quality in your commercial bakery oven, temperature and humidity profiling systems from Reading Thermal will give you a precise picture of what is happening inside your oven. Contact us online or call our headquarters at (610) 678-5890 Ext. 2 to explore our state-of-the-art products.