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. According to the company’s recent announcement, 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.