Humidity Control in Baking and Oven-Based Food Production

Bakery humidity varies by area: proofing rooms require 75-85% RH at 95-115°F, while baking ovens need precise steam injection control. Our sensors monitor moisture for consistent product quality and yield.

Real-time moisture monitoring optimizes steam injection, reduces cooking time, maximizes product yield, and ensures consistent quality by maintaining precise humidity levels throughout the baking process.

Yes. Our NEMA 4X/IP66 rated stainless steel instruments are designed for food industry washdown environments, resistant to cleaning chemicals, and equipped with built-in purge systems for CIP operations.

Our solid-state sensors require minimal maintenance—no wet bulbs or chemicals to replace. MAC155 features built-in calibration, and all models include easy-access filter elements for routine cleaning.

MAC analyzers deliver ±1-2% full-scale accuracy even at temperatures up to 1200°F, with NIST-traceable calibration ensuring reliable measurements for critical process control and regulatory compliance.

Response times range from 60-120 seconds to reach 90% of final value, providing near-instantaneous feedback for process adjustments in continuous baking and cooking operations.