The FCX-OHS moisture sensor - developed for process control in large bakeries
2017-04-03 07:02:39, Angst+Pfister Sensors and Power AG This makes it possible to determine the optimum operating point of a process and maximize the yield generated by the corresponding products. A large-scale bakery with high throughput is the perfect example of an industrial application where process waste can be minimized by controlling the entire baking process.
Industrial ovens are complex devices with very heavily insulated walls, heating elements and different zones for the baking process. Normally, the dough is steamed at the entry to a very long and wide baking zone. Together with the following baking process, this steaming process is fundamental for the appealing appearance and taste of the final product. By installing moisture sensors along the entire baking path in the oven, the entire process is not only monitored, but can also be controlled by optimizing individual parameters during production itself. Bakery 4.0. is the buzzword for this approach, in which sensors in different parts of the oven as well as between different ovens are networked and used for process optimization.
Pewatron offers moisture sensors for monitoring baking processes in large bakeries. The FCX-OHS humidity sensor withstands temperatures up to 350°C and is exceptionally robust in its design. It measures the moisture in the oven relative to the oxygen content, making it perfect as a control sensor for process monitoring.
At the heart of the FCX-OHS humidity sensor is a zirconium disk that ensures a constant current of 20 mA in humidity-free environments. In an atmosphere saturated with water (100% humidity), the current changes to 4 mA. In the range of 4 to 20 mA, the atmosphere contains a certain amount of water and the relationship between the current and the water content in the atmosphere is inversely linear.
Industrial ovens are complex devices with very heavily insulated walls, heating elements and different zones for the baking process. Normally, the dough is steamed at the entry to a very long and wide baking zone. Together with the following baking process, this steaming process is fundamental for the appealing appearance and taste of the final product. By installing moisture sensors along the entire baking path in the oven, the entire process is not only monitored, but can also be controlled by optimizing individual parameters during production itself. Bakery 4.0. is the buzzword for this approach, in which sensors in different parts of the oven as well as between different ovens are networked and used for process optimization.
Pewatron offers moisture sensors for monitoring baking processes in large bakeries. The FCX-OHS humidity sensor withstands temperatures up to 350°C and is exceptionally robust in its design. It measures the moisture in the oven relative to the oxygen content, making it perfect as a control sensor for process monitoring.
At the heart of the FCX-OHS humidity sensor is a zirconium disk that ensures a constant current of 20 mA in humidity-free environments. In an atmosphere saturated with water (100% humidity), the current changes to 4 mA. In the range of 4 to 20 mA, the atmosphere contains a certain amount of water and the relationship between the current and the water content in the atmosphere is inversely linear.
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