Reading Thermal Develops New Way to Measure Humidity in Baking Processes

Reading Thermal Develops New Way to Measure Humidity in Baking Processes

Digital humidity sensor uses proprietary Anti-Saturation Technology.

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July 25, 2019

Robesonia, Pa.-based Reading Thermal has developed a new Digital Humidity Sensor that uses proprietary Anti-Saturation Technology to increase accuracy in measuring humidity in ovens, proofers, dryers and cooling tunnels.

Commercial bakers work to maintain the delicate balance of moisture in the environment needed to achieve consistent finished product quality. As stated by the company, the new Digital Humidity Sensor allows greater control to:

  • Improve product consistency and quality control.
  • Increase product throughput.
  • Prevent product cracking and blistering.
  • Increase product shelf life.
  • Support food safety.

The new generation sensor produces data that is unaffected by combustion gases as it measures dew point temperatures, absolute humidity, and relative humidity with an improved design that precisely records measurements in very high dew point environments such as the steam injection used in bread ovens, the company said. The new capabilities maintain tight tolerances regardless of the oven platform, it stated, adding that the sensor now provides users the benefit of no preheating, increased dwell time, and two product probe inputs.

To learn more about the Digital Humidity Sensor and the full SCORPION 2 Data Logging Measurement System, call +01 610-678-5890 ext. 2 or visit www.readingthermal.com.