Validating the kill-step for your baked goods is easy with the SCORPION® 2 Profiling System. No other system makes achieving desired levels of food safety and throughput so simple.
Reading Thermal, a Reading Bakery Systems brand, has been learning everything there is to know about the commercial baking process for over 25 years. We manufacture and support the SCORPION® 2 Data Logging Measurement System, which measures and maps the key baking parameters of temperature, air velocity, heat flux and humidity, and has become a standard in the baking industry.
The SCORPION® 2 gives you the ability to monitor actual in-process conditions and get the critical information you need to maintain optimum process control and correct any problems. This powerful diagnostic tool is an industry standard for understanding and improving your proofing, baking, cooling and freezing processes.
Our State-of-the-Art Systems
If you produce bread, artisan bread, rolls, hamburger buns, cakes, biscuits, 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.
Reading Thermal’s Pan+Dough Probe consists of a copper plate that is put into the pan and remains fixed at the same single point during the entire passage through the oven. It simultaneously captures the pan/dough interface temperature and the dough core temperature. The Pan+Dough Probe provides accurate repeatable results unattainable with hand-placed thermocouples. It connects to the Temperature Interface device which can accommodate 5 dual probes.
For other baked goods, such as cookies, crackers, pretzels, pizzas, pastries, and similar products, our 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.
After gathering the data, the SCORPION® Software (SV8) Food Safety Module makes it easy to calculate lethality and then generates a comprehensive report displaying cumulative log reduction. By combining this ease of measurement with robust data capture, the SCORPION® 2 System makes it simple to optimize your process while meeting food safety standards.
One major advantage of investing in the SCORPION® 2 System is that you can add smart sensors to explore more oven variables than just temperature, and earn far greater value from your investment.
For example, bakeries all over the world rely on the SCORPION® 2 Humidity Sensor, which measures the absolute moisture content of the thermal environment in both heating and cooling processes. And oven air velocity can be measured and recorded by adding the SCORPION® 2 Air Velocity Sensor.
If you are interested in reliably validating the kill step for your baked goods, look no further than the state-of-the-art Reading Thermal SCORPION® 2 Profile System and Data Logger and our various sensors and sensor arrays. Call our headquarters in Sinking Spring, Pennsylvania at (610) 678-5890 Ext. 2, or contact us online to learn more about our innovative products.