BAKED GOODS CONSISTENCY THROUGH AND THROUGH
Ensuring the consistent, repeatable quality of yeasted baked goods requires assurance that every dough location has reached it specified temperature (Arrival Time) during the baking process. BreadOMETER® simplifies S-Curve management with a patented all-in-one sensor design, allowing a single probe insertion for multi-depth dough measurements. A minimum of two and a maximum of five dough locations plus an external air/oven zone temperature sensor are combined in one easy-to-use tool that guarantees placement accuracy.
Key Features
PRECISE MEASUREMENT FROM BOTTOM TO TOP
Single probe designs available in two patented (U.S. Patent No. 8,556,502) formats
- One air and two dough sensors
- One air and five dough sensors
Air sensor reads oven entrance, transit and end-of-process temperatures.
SENSOR PLACEMENT ACCURACY
Stabilizing tip and stop disk ensure accurate and repeatable dough depth sensor placement.
SCALABLE, SIMPLE PLATFORM
BreadOMETER integrates with M.O.L.E.® thermal profilers for data collection and with MAP software as the analysis tool. M.O.L.E. thermal profilers can be also be used with OvenBALANCER™ and CakeOMETER® to accurately measure oven and cake temperature profiles.
DATA ANALYSIS
- M.O.L.E.® MAP software’s new version for baking professionals makes analysis simpler and more intuitive.
- Custom and pre-defined baking-specific data views streamline troubleshooting and implementation of any required setting adjustments.
What’s in the Kit
BREADOMETER 6-CHANNEL probe
(Thermal Profiler: SuperM.O.L.E.™ Gold 2 & M.O.L.E.® EV6)
- BreadOMETER
- M.O.L.E.® MAP Software
- Quick Reference Guide
- Carrying Case
Part Number: E51-2733-00
BREADOMETER 3-CHANNEL
(Thermal Profiler: V-M.O.L.E.™)
- BreadOMETER
- M.O.L.E.® MAP Software
- Quick Reference Guide
- Carrying Case
Part Number: E55-2733-03
Specifications
| Height; probe depth in dough: | 82.5 mm (3.25”) |
| Height body & grip above dough: | 24.4 mm (0.96”) |
| Length: | 78.2 mm (3.08”) |
| Width: | 26.7mm (1.05”) |
| Probe Weight: | 45.3 grams (1.6 oz) |
| Probe Material: | Stainless Steel |
| Max. Operational Temperature: | 260°C (500°F) |
| Sensors: | 3 or 6 Type K Junction |
| Lead Wires: | 30-gage, 45.7cm (18”) long, glass braid Jacket |
| Special Limits of Error: | Type K: Special Limits of error ±1.1 or ±0.004*T per ASTM E230/E230M-12, IEC 60584:2013 and ISA–MC96.1–1982. |
Request Form
Contact Us
ECD NORTH AMERICA (US, CANADA)
Worldwide Headquarters
4287-B SE International Way
Milwaukie, Oregon 97222-8825 U.S.A.
LATAM (MEXICO, CENTRAL, SOUTH AMERICA)
Houston, TX U.S.A. Office
EMEA (EUROPE, MIDDLE EAST, AFRICA)
UK Office
APAC (ASIA-PACIFIC, CHINA, INDIA)
Singapore Office
Product Support
BreadOMETER
PRODUCT DOWNLOADS
- Datasheet: English | A4 | Spanish | Chinese
- Quick Reference Guide: English
- M.O.L.E.® MAP Software
- Kill Step Calculator Software
- ECD Product Catalog: English | Spanish
INDUSTRY RESOURCES
- Industry Paper: Thermal Profiling for Bread Products
- Industry Paper: Buying a New Oven? Benchmark the Old One First!
- Webinar: BAKERview – Thermal Profiling for Cakes Q&A
- Video: Baking A-Z Profiling Basics for Baking