The benefi ts of the PHTM:

The parameters of oven temperature and humidity are essential to ensuring optimal quality in baked goods. For bakers, the following requirements are important in the
production of baked goods:

✚ Optimisation of baking processes with regard to quality, use of resources and energy consumption.
✚ Ensuring consistently high product quality.
✚ Optimisation of the baking process when dealing with product changes, shortening of changeover times, waste reduction and increased e ciency.
✚ Regular review and verifi cation of optimal parameters through quality assurance for customers.
✚ Analysis of the baking process in the event of any variations in quality.
✚ Early detection of weaknesses in the oven in individual baking areas (oven length and breadth).
✚ The PHTM allows stationary OHS oven humidity sensors to
be installed in the optimal positions inside the oven.

PHTM technology:

The PHTM system consists of three humidity sensors and seven temperature sensors in a
modular sensor carrier, as well as a data logger in an insulation box. The insulation box and sensor carrier are permanently connected and are placed between the products for measurement during ongoing production. This means production can continue largely undisturbed and the measurements taken represent the current profi le in the oven. The PHTM can be adapted for all baking processes: dry baked goods with baking times of minutes are just as easy to measure as fresh baked goods with baking times of hours. The measurements can be started and stopped on a laptop or using a smartphone app.

Parameter Name	Parameter Value
Measured quantity	temperature and humidity, energy consumption
Display	without display
Applications	for food applications
Other characteristics	modular