Temperature Monitoring in Industrial Ovens

If you are interested in temperature monitoring in your industrial bakery ovens, get a precise picture with the SCORPION® 2 Data Logger from Reading Thermal.

As a Reading Bakery brand.  Reading Thermal specializes in measuring and understanding the commercial baking process. We manufacture and support the SCORPION® 2 Data Logger, the “brain” of our measurement system. The powerful diagnostic tool has become an industry standard for understanding and improving your proofing, baking, cooling, and freezing processes.

Reading Thermal’s Innovative Solution

The SCORPION® 2 Temperature Sensor Array is designed to measure temperature at product level, in fixed positions across the conveyor, and deliver 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.

Other State-of-the-Art Sensors

Humidity: In a thermal process, humidity interacts with the product. The moisture in the environment often comes from the product itself and presents a delicate balance that affects finished product quality in a variety of ways (crust, texture, shelf life, etc.). The SCORPION® 2 Digital Humidity Sensor is designed to measure the moisture content of the thermal environment in both heating and cooling processes. It is applicable to proofers, ovens, dryers and cooling tunnels.

Heat Flux: The best indicator of oven performance during baking in terms of the product is heat flux. Many bakers use oven heat flux profiles when trying to produce the same product on two different lines. (The heat flux profiles must match.) The SCORPION® 2 Heat Flux Sensor is designed to measure convective and radiant heat fluxes at product level and display the results in Btu/hr·ft2 or W/m2.

Air Velocity: The airflow in convection ovens comes primarily from the air distribution plenums.  In radiant ovens, the airflow comes from the moving conveyor, the exhaust system, and natural combustion air currents.  Measuring the oven air velocity with the SCORPION® 2 Air Velocity Sensor will help you spot airflow differences between baking zones and unwanted air currents at the entrance or exit of the oven that result in inconsistent baking.

Prevent the production of poor-quality baked goods by investing in temperature monitoring equipment for your industrial ovens from Reading Thermal. Our solutions will help you improve your products and processes. Call us at (610) 678-5890 Ext. 2 or contact us online to learn more.