Temperature Monitoring for Bakery Processes

The innovative SCORPION® 2 Temperature Sensor Array from Reading Thermal is essential for temperature monitoring of your bakery processes.

Reading Thermal, headquartered in Sinking Spring, Pennsylvania, has been researching, measuring, and understanding the commercial baking process for over 25 years.

The Impact of Oven Temperature

Oven temperature can 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 manufacture bread, artisan bread, rolls, hamburger buns, biscuits, cakes, or other bread products, you know that several stages are temperature-dependent, including 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 benefits of oven temperature profiling include:

  • Quick troubleshooting
  • Better product quality, texture and shelf life
  • Greater productivity
  • Lower energy costs
  • Helps ensure food safety and FSMA compliance
  • Efficient development of new processes

Our Temperature Sensor Array

We designed the SCORPION® 2 Temperature Sensor Array  to measure temperature at product level, in fixed positions across the conveyor, and provide you with 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:

  • Type A: This Air/Conveyor sensor is designed to measure air temperature immediately above the conveyor, and the surface temperature of the conveyor itself.  It is designed for solid or tight mesh conveyors. One thermocouple in each pair measures air temperature while the other is spring-loaded down onto the conveyor surface.
  • Type B: This Air/Air sensor measures upper air temperature immediately above the conveyor, and the temperature of the lower air that is rising through the conveyor. It was created for open mesh conveyors. The upper and lower thermocouples are separated by a thin shield.

The sensor array is connected to the SCORPION® 2 Data Logging Measurement System and 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.

A Temperature Interface allows 10 external thermocouples to be connected to the SCORPION® 2 Data Logger. These thermocouples can be user supplied Type T with subminiature or standard male connectors. Product Probes are commonly used to measure the core temperature of a product as it travels through a process.

The Temperature Interface also serves as the mounting point for a Magnetic Temperature Sensor Array, which is intended for customers who want fixed sensor repeatability for bulk air temperature measurements.

If you are interested in temperature monitoring for your bakery processes, consider the innovative SCORPION® 2 Temperature Sensor Array from Reading Thermal with 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 popular products.