Standard Product Probes
The Standard Product Insertion Probe is recommended for measuring product core temperature of biscuit, cookie, and bread products. It can be used with the Temp Sensor Array, Product Probe Interface and Temperature Interface. The maximum tip temperature is 260°C (500°F). The standard probe is a 76mm (3”) long x 1.3mm (0.05”) diameter high temperature probe with a 1.2m (48”) stainless steel sheathed lead on an integrated wire spool (custom lengths available).
Specialty Type-T Thermocouples
A. Ruggedized 1.3mm (0.05”) diameter thermocouple wire with braided sheathing and welded end point.
B. Miniature 0.5mm (0.02”) diameter thermocouple wire with a low-mass, fast-response loop end.
C. Miniature 0.5mm (0.02”) diameter thermocouple wire with welded end point.
3 kinds of prepared flexible thermocouples are available for directly sensing the temperatures of different products or surfaces (A,B,C). They can be directly inserted, laminated between 2 pieces of product, or affixed to surfaces with heat-resistant tapes. Each comes with 1.2m (47”) lead on an integrated spool. Custom lengths available. Each can be used with the Temp Sensor Array, Product Probe Interface, and Temperature Interface. Maximum tip temperatures of 260°C (500°F).
Product Probe Fixture and Hold Down
Reading Thermal offers a magnetic base Fixture that positively locates product probe in product and is fully adjustable for height and angle. A magnetic base wire hold down is also available to manage excess wire and serve as an adjustment tool.
Digital Temperature and Airflow
This sensor array is designed to simultaneously profile temperature and airflow across the width of large tray and grid conveyor ovens.
The array is connected to the SCORPION® 2 Data Logger and then travels through the process with the product, and the oven under full load, yielding a precise picture of temperature and airflow from side-to-side and end-to-end.
Pan and Dough Probe
This dual probe unit is placed under the bread or bun dough simultaneously capturing the pan/dough interface temperature and the dough core temperature. The copper spade is pressed against the pan, by the weight of the dough, measuring the critical pan/dough interface temperature. The vertical stainless steel probe penetrates the dough, to a fixed distance from the pan (1″ to 3″ in 0.25″ increments), measuring the dough core temperature used to produce the Bake Cycle S-Curve. 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.
Bake Cycle S-Curve Analysis
Bakers rely on Bake Cycle S-Curve Analysis to optimize the baking profile. This analysis provides critical insight needed to make adjustments to ingredients, bake time, and zone temperature settings. SCORPION® Software Version 8 (SV8) automatically calculates the three key S-Curve data points: Yeast Kill, Gelatinization and Arrival.
Carrier for Endless Conveyor Ovens
Tray Style Carrier (Pictured on left) for SCORPION® 2 Equipment provides easy loading and unloading on endless conveyors. The carrier, with SCORPION® 2, is inserted into the product flow replacing a bread or bun pan. Stainless Steel Magnetic Base Tray 406mm (16″) wide x 356mm (14″) long x 51mm (2″) high accommodates all SCORPION® 2 Equipment.
Carrier for Tray and Grid Conveyor Ovens
Basket Style Carrier for SCORPION® 2 Equipment provides easy loading and unloading on tray and grid conveyors. The carrier, with SCORPION® 2, is inserted into the product flow replacing a bread or bun pan. Stainless Steel Wire Frame Basket 381mm (15″) wide x 635mm (25″) long x 90mm (3.5″) high accommodates all SCORPION® 2 Equipment.
