Moisture Measurement in Industrial Ovens with HYGROPHIL H
Scope of the Project
The goal is to save a lot of money by integrating moisture measuring processes. Until now, ovens and continuous curing ovens were primarily regulated using temperature and retention time. Moisture input in the form of injected steam or water was mostly manually set using empirical values or experience. This resulted in inconsistent production processes, products not being baked completely (rejected as waste), and above all unnecessarily high energy consumption. Reduction of both waste and the amount of energy used saves money and helps the environment.
An optimal injection of moisture that has been adjusted both to the recipe in question and to the prevailing oven temperature guarantees reproducible product quality and uses minimal energy. HYGROPHIL H measures the temperature and all relevant moisture values very precisely, reproducibly and stably over a long period of time using the physical characteristics of a psychrometer. This provides very precise information about the situation in your oven and allows moisture to be regulated precisely. Unlike well-known psychrometers, HYGROPHIL H uses a patented procedure to get rid of all burdensome elements, including fat, dust, acid, external gas, etc…
The patented impact jet psychrometer HYGROPHIL H, developed by BARTEC, is optimally suited for the demands of ovens and continuous curing ovens. Its integration in the process is very simple. It delivers information about DT, RH, MH, h, and Vol% and therefore enables regulation of an optimal level of steam in the oven. Through this process, an even product quality is achieved at the same time as energy consumption is reduced. A large American fast-food chain has been using HYGROPHIL H for years and is able to meet quality and cost pressures successfully thanks to its very precise regulation of moisture.