Reading Thermal reveals new digital humidity sensor

Bakers Journal
July 25, 2019
Written by Bakers Journal
Reading Thermal reveals new digital humidity sensor
Image courtesy of Reading Thermal
Reading Thermal has developed a new digital humidity sensor that uses proprietary Anti-Saturation TechnologyTM 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. 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 digital humidity sensor produces data that is unaffected by combustion gases as it measures Dew Point Temperatures, Absolute Humidity and Relative Humidity. The improved design now precisely records measurements in very high dew point environments such as the steam injection used in bread ovens. The new capabilities maintain tight tolerances regardless of the oven platform. Additionally, the new humidity sensor now provides users the benefit of no preheating, increased dwell time and two product probe inputs.

Reading Thermal is a part of Reading Bakery Systems, manufacturer of innovative baking and process systems for the global snack industry. RBS provides processing solutions capable of producing a wide range of snack products, such as cookies, crackers, crisps, pretzels and bread snack products. Reading Bakery Systems brands include Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal. RBS is a Markel Food Group Company.

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