Thermal Profiling in the Baking Process to Improve Product Consistency

Thermal profiling in your baking process will help improve product consistency. The Reading Thermal SCORPION® 2 Profiling System enables you to monitor actual in-process conditions and get the important information you need to correct problems and maintain optimum process control.

The experts at Reading Thermal, a Reading Bakery Systems brand, have researched and investigated the commercial baking process for more than 25 years. The team developed and supports the SCORPION® 2 Profiling System and Data Logger, now an industry standard, that measures and maps essential baking parameters that affect the quality of your baked goods.

How to Measure Oven Temperature

Reading Thermal designed the SCORPION® 2 Temperature Sensor Array 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.

Following data collection, the profiles are downloaded from the Data Logger to a PC for analysis with the proprietary SCORPION® Software Version 8 (SV8). This takes data analysis to a whole new level, making it easier than ever to understand the data collected from your process.

Developed specifically to support the latest SCORPION® 2 hardware, SV8 can also be used with the older SCORPION® data loggers dating back to 1990. While significantly enhanced, it retains traditional on-screen displays so that existing SV7 Users can easily transition to SV8 without having to relearn the data analysis/interpretation process.

Other Smart Sensors and Sensor Arrays

Airflow affects the coloration, texture, firmness, and baking time of your final product. Measure oven air velocity with the SCORPION® 2 Air Velocity Sensor.

The SCORPION® 2 Heat Flux Sensor measures convective and radiant heat fluxes at product level and displays the results in Btu/hr·ft2 or W/m2.

Humidity affects finished product quality in many ways. The new SCORPION® 2 Digital Humidity Sensor measures the absolute moisture content of the thermal environment in both heating and cooling processes. The sensor travels through the oven with your products, yielding a precise profile of the moisture they experience. The breakthrough design gives bakers a better way to measure humidity in the oven, proofer, dryer and cooling tunnel.

Eager to improve the consistency of your products? Take advantage of the innovative thermal profiling system for the baking process from Reading Thermal. Contact us online, or call us at (610) 678-5890 Ext. 2 for more details about our innovative products.