Crispbread is baked in a large oven and the product is coming out of the oven in 8 parallel lines. The operator selects 8 pieces of crisp bread to get a representative moisture result.
The measurement with a conventional halogen dryer takes 1 minute for sample preparation (milling) plus the measurement time of 8-10 minutes plus additional 1-2 minutes for recording and storing the data.
With the TEWS system, there is no need for sample preparation. The moisture readings are available within seconds and the data are stored automatically. Thus, for each measurement, the operator saves up to 10 minutes.
With 25 samples per day and 220 working days p.a., the savings sum up to 917 hours pa Assuming labour costs of only EUR 25 per hour the savings amount to EUR 22,917.
Moreover, the response time for controlling the oven is reduced which, in turn, allows for more efficient oven control.