The NDC BG170 dual component gauge is capable of making real-time online moisture and degree-of-bake measurement of biscuits, crackers and crispbreads at the exit of a conveying oven.
The gauge enables the user to optimise downstream process efficiency and product quality by maintaining moisture content within the desired limits and monitoring degree of bake.
The BG710's degree-of-bake measurements can be calibrated to a colorimeter measuring reflectivity in the L scale.
The real-time measurement values are displayed on the backlit touch-screen of the operator interface.
Values can also be transmitted via an analogue or optional digital output to the process control system to provide a signal for automatic adjustment of process parameters.
The BG710 operates continuously in a process environment without the need for shielding and without sensitivity to ambient lighting, ambient temperature fluctuations or changes in relative humidity.
