Rising to a challenge

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.