Have you considered a temperature logger for your industrial bakery oven? Learn why temperature uniformity in industrial ovens is critical and how it affects the quality and consistency of your products. The SCORPION® 2 Profiling System from Reading Thermal will help you bake your products to perfection.
Reading Thermal, a product brand of Reading Bakery Systems, is located in Sinking Spring, Pennsylvania. Our heat transfer experts have been researched and measured the commercial baking process for 25+ years. We manufacture and support the SCORPION® 2 Profiling System and Data Logger which has become a standard in the baking industry.
Connecting our innovative smart sensors and sensor arrays to the SCORPION® 2 Profiling System and Data Logger and passing them through the oven with your product enables the system to capture the four main baking parameters:
- Temperature (including the temperature of both the air and the oven belt surface)
- Heat flux (energy transfer)
- Airflow (velocity)
Oven Temperature Measurement
Oven temperatures cause 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, buns, cakes, biscuits, or other bread products, you understand that oven-spring, drying/dehydration, and color formation are temperature-dependent.
The Reading Thermal 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.
There are 2 types of pluggable temperature sensors. One is an Air/Conveyor sensor that is designed to measure the surface temperature of the conveyor as well as the air temperature directly above the conveyor. This Sensor is designed for solid or tight mesh conveyors and measures air and band temperatures.
The other pluggable temperature sensor is an Air/Air sensor. It is designed to measure upper air temperature immediately above the conveyor, and lower air temperature of the air rising through the conveyor. It is meant for open mesh conveyors.
Our state-of-the-art profiling system also provides an easy way to validate your kill step for food safety and FSMA compliance. FSMA requires commercial bakeries to provide validation of process controls, or thermal kill steps, in an effort to reduce food borne pathogens, such as Salmonella spp, in ingredients and finished products.
When you need a temperature logger for your commercial oven, consider the innovative SCORPION® 2 Profiling System from Reading Thermal with its temperature sensors that can help you achieve excellent results. Call our headquarters in Sinking Spring, Pennsylvania at (610) 678-5890 Ext. 2, or contact us online to learn more about our innovative products.