POSITIONING FIXTURE FOR REPEATABLE THERMAL PROFILING OF TRAYED BAKED GOODS
Achieve consistent, high-yield baking results with the BakeOcouple™ positioning fixture—a novel tool that enables precise, repeatable placement of thermocouples into small, thin baked goods such as buns, biscuits, muffins, and pastries, ensuring accurate measurement of critical temperature thresholds. Placing loose thermocouples into dough can result in random, inconsistent placement and deliver unreliable measurement results. BakeOcouple’s simple, elegant design enables thermocouple centering, depth control, and stability, ensuring temperature measurement precision and consistency.
Key Features
PLACEMENT
- Magnetic base designed to hold instrument in place on metal trays, offering stability throughout the baking cycle
- Easy-grip knobs and built-in ruler allow operator to position thermocouple at product’s horizontal center and set vertical depth, tightening the knob to secure the probe in place
- Magnetic probe support, pan alignment bracket, and positioning precision maintain sensor location in dough
BROAD PRODUCT RANGE
- Effective for hamburger buns, hotdog buns, snack cakes, muffins, rolls, and most trayed dough products
- Adaptable to baked good shape variety, whether round, rectangular, square, or oval
THERMAL PROFILER INTEGRATION
- Compatible for use with touchscreen M.O.L.E.® EV6 six-channel or V-M.O.L.E.™ 2 four-channel thermal profilers to capture, record, and analyze measurement results with precision
DURABILITY
- Rugged stainless steel (probe) and aluminum (body/stand) construction
- Withstands continuous exposure to temperatures as high as 260°C [500°F]
- No corrosion or oxidation from baking environment exposure
CLEANING
- Can be cleaned easily with a damp cloth or light brushing to remove dough residue
What’s in the Kit
(Compatible with ECD 6, 4 and 3-Channel M.O.L.E.® Thermal Profilers)
KIT
- 5 – BakeOcouple™
- Magnetic base/stand
- Stainless steel depth probe with 914mm (36in) SSOB 30-gauge lead wire
- Operation information card
- 1 – Ambient sensor 914mm (36in) SSOB 30-gauge
- M.O.L.E.® MAP software
INDIVIDUAL
- 1 – BakeOcouple™
- Magnetic base/stand
- Stainless steel depth probe with 914mm (36in) SSOB 30-gauge lead wire
- Operation information card
Specifications
| Physical Dimensions (L x W x H): | 111.8mm (4.4in) 38.1mm (1.5in) 42.2mm (1.66in) – base/stand 70mm (2.75in) – probe |
| Weight: | 136.1grams (4.8 oz) |
| Material: | Stainless steel (probe) Aluminum (base/stand) |
| Max. Operational Temperature: | 260°C [500°F] |
| Sensor: | Type K Junction |
| Lead Wires: | 30-gage, 914mm (36in) long, SSOB 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)
APAC (ASIA-PACIFIC, CHINA, INDIA)
Product Support
BakeOcouple
PRODUCT DOWNLOADS
- Datasheet: English | A4 | Spanish | Chinese
- Instruction Card: English | Spanish
- Depth Gauge Card: English | Spanish
- Depth Gauge Model (for 3d printing)
- M.O.L.E.® MAP 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!
- Video: Probe Setup
- Video: Baking A-Z Profiling Basics for Baking
