Real-time monitoring system of a closed oven

Food industry became more important in our days according to the cooking restrictions and the quality needed for good products. In real life the information about cooking systems is hard to be obtained inside the industrial processes flow. The temperature influence, for example, in the bread production is determinant during the baking time, this will give quality to the bread. This paper proposes a monitoring system architecture implemented in the ADCOSBIO project on a local producer. This system is able to get information about parameters such as humidity and temperature in real time, to save the information and also to give feedback to the operator. Also there are presented a lot of results of the evolution of the parameters with the new system, that uses National Instruments components. It has been observed during the study that a good optimization of cooking time can improve the quality and the energy consumption. This article proposes also a comparative study for different baking systems for closed or tunnel ovens and the fluctuation of the main parameters. The implemented system is today used in our partner company and can be a start for new low cost solutions.