Infrared Technology Chips Away at Waste

The smart TX sensor used in this application has a temperature measurement range of 0 to 1000°F (-18°C to 500°C), with an optical resolution of 33:1. It provides remotely adjustable temperature and output sub-ranges, adjustable emissivity, ambient temperature check, and a user-defined alarm output. Averaging and advanced peak/valley hold algorithms enable accurate measurement and control of process heating.

Using the IR system software, oven operators can set temperature and output ranges, emissivity, and alarm points and can then monitor temperature data from multiple sensors. Production data can be archived or exported to other applications for analysis and process documentation.

Casa Herrera’s Odyssey oven, which features a fuel-efficient combustion system for flour and corn tortillas and tortilla chips, employs a total of three IR thermometers—one for each product conveyor belt. Non-contact devices with extended optical resolution, the TX thermometers can be mounted outside the oven’s heating zone (Figure 4, p. 46).

The IR devices provide a precise measurement of belt surface temperature as tortilla chips go through the oven. Data is fed to a temperature controller, which, in turn, governs an actuator in open or closed position and maintains a constant temperature on the belts under all load conditions. This technique improves control of temperature set-point limits in the baking process and, ultimately, ensures a better final product.

Improved Products and Consistency

Thanks to advanced IR temperature measurement technology, factories producing flour and corn food products can monitor temperature levels in their production processes with increased efficiency. This results in higher quality products of greater consistency.

Improved methods for temperature detection and control also enable tortilla and tortilla chip manufacturers to reduce scrap—and increase their product yields. Prior to the use of IR thermometers, ovens had to remain idle during reheating after a production shutdown. Otherwise, a certain amount of product on the conveyor belts would burn during the restart period.

Now, with precise, direct conveyor belt temperature measurements supplied by IR sensors, process-heating cycles can restart immediately without any loss of product. Manufacturers have seen this technology improve their bottom line.

The traditional techniques for tortilla and tortilla chip production are optimized through the use of IR temperature measurement. Manufacturers of process ovens have switched from older thermocouple technology to modern infrared thermometers, and product quality and consistency have never been better.

Lowery is technical services manager for Casa Herrera, Inc. Schneider is worldwide product manager for all Raytek point sensor products; reach him at (831) 458-1175, ext. 225 or [email protected].