BreadOMETER

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:Less than ± 1.1° C (Per ANSI MC 96.1)

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ECD NORTH AMERICA (US, CANADA)

Worldwide Headquarters
4287-B SE International Way
Milwaukie, Oregon 97222-8825 U.S.A.

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BreadOMETER