Commercial bakeries around the globe appreciate the thermal profiling systems from Reading Thermal that measure critical baking parameters and help them improve the quality of their products.
Reading Thermal, headquartered in Sinking Spring, Pennsylvania, has been focused on measuring and understanding the commercial baking process for more than 25 years. We manufacture and support the SCORPION® 2 Profiling System which has become a standard in the baking industry.
The SCORPION® 2 enables you to monitor actual in-process conditions and get the critical information you need to correct problems and maintain optimum process control. This powerful diagnostic tool has become an industry standard for understanding and improving your proofing, baking, cooling and freezing processes.
Why Measure Oven Temperature?
If you produce bread, artisan bread, biscuits, rolls, hamburger buns, cakes, or other bread products, you know that several stages are temperature-dependent, such as 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 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. Our state-of-the-art profiling system also provides an easy way to validate your kill step for food safety and FSMA compliance.
Why Measure Oven Air Flow?
Oven air velocity is the measurement of airflow inside the oven. The measurement is important because, along with other parameters, air velocity influences the coloration, texture, firmness, and baking time of your final product.
Air flow can be measured and recorded with the SCORPION® 2 Air Velocity Sensor. The sensor array delivers a precise picture of airflow patterns inside the oven. The sensors collect data, at product level, as the array travels through the oven. The number of sensors varies with the width of the conveyor.
Why Measure Oven Humidity?
Humidity is the amount of water vapor held in the air. As your products bake, they make use of the available moisture inside your oven. Without this humidity, the quality and texture of your products will not turn out as you expected.
The moisture often comes from the product itself and represents a delicate balance that can affect the quality of finished products in many ways. For example, humid air transfers heat to products more efficiently, cooking them more rapidly. High oven humidity can lighten the crust color of baked goods and prevent it from burning, while lower humidity typically results in crustier bread.
Bakeries worldwide rely on the SCORPION® 2 Humidity Sensor to measure the absolute moisture content of their oven environments in both heating and cooling processes. The sensor travels through the oven with the product, yielding a precise profile of moisture it experiences.
Thermal profiling systems from Reading Thermal help commercial bakeries bake their products to perfection. Contact us online, or call us at (610) 678-5890 Ext. 2 to learn more about our innovative products.