Moisture Measurement in Industrial Baking Ovens with HYGROPHIL Z
The parameters mainly used up to now to control baking ovens have been temperature and throughput time. Moisture input in the form of injected steam or water has usually been set by hand on the basis of empirical values. This has resulted in an inconsistent production process, underbaked products and, above all, an unnecessarily high level of energy consumption.
Optimum recipe-adapted moisture input in accordance with the actual oven temperature guarantees products of reproducible quality at the lowest possible level of energy consumption. HYGROPHIL Z takes exact and reproducible humidity measurements with long-term stability over a wide range. Precise control of the moisture in your baking ovens is thus possible. Unlike with standard zirconium oxide sensors there are no cross-effects from combustion gases, grease vapors or dust. The instrument is designed for oven temperatures up to 300° C. Reference air or frequent calibration is unnecessary. HYGROPHIL Z can thus rightly be called maintenance-free and is also remarkably easy to install and use.
The HYGROPHIL Z 1701-40 hygrometer is a classical process sensor. It can be very easily integrated in any baking oven as a means of controlling the optimal moisture content for the process. The results are products of constant quality and at the same time a lower level of energy consumption.