Rising to a challenge
July 1st 2010 A European food processing
manufacturer uses Michell's
PF211 RH transmitter to
control the humidity and
temperature in its
fermentation chambers.
The challenge for the
manufacturer is to provide
reliable control of humidity
across the wide range of
temperatures required in
bread making, from proving
to retardation, where bread
dough is kept to rise at a low
temperature for up to 12h to
develop flavour.
The PF211 probe has a
wide measurement range (0
to 100% RH as well as -30 to
+70°C). The sensor is highly
stable with ±1% RH drift a
year, to ensure reliable results
over a long period of time.
To make maintenance as
simple as possible, the PF211
uses the I7000 'Hygrosmart'
interchangeable module. The
sensor head has all the
calibration data, and to
ensure continued reliability,
the user can simply replace
an old sensor with a new one. More articles from Michell Instruments Ltd: | 
