NovaMappatura is the Novabase service for studying temperature distribution in heating and cooling equipment. We position probes at your premises and record temperatures during the process to identify critical areas and guide improvements.
Illustrative diagram: probe numbers and positions are defined for each installation.
Identify differences. Improve the process.
01 /
Critical areas
Identify cold spots in ovens and hot spots in cooling chambers.
02 /
Load arrangement
Assess how product placement changes airflow and cooking or cooling conditions.
03 /
Targeted action
Use the results to identify possible maintenance, corrective action and mechanical work on the equipment.
04 /
Product quality
Analyse non-uniform conditions that may cause processing differences and affect consistent results.
Three perspectives on your equipment.
01 /
Empty
We measure temperature distribution without product to assess equipment uniformity.
02 /
Loaded
We assess the changes introduced by the load and its arrangement, including changes in airflow.
03 /
On the product
We use surface and/or core temperature probes to observe how the product responds during processing.
A test protocol before measurement.
01
Purpose and conditions
We define the mapping type, process and test conditions, taking account of critical heating or cooling points.
02
Probes and positions
We agree on an appropriate number of sensors and their placement in the equipment and, where required, on the product.
03
Timing and limits
We establish measurement intervals, analysis duration and permissible limits for the test.
04
Recording and analysis
We record temperatures during the process and define the data required for reporting and comparing measurement points.
From trends to process decisions.
Overlaid trend charts show temperature distribution and the time needed to reach it. Depending on the agreed test, the analysis can include:
Ambient temperature distribution inside the equipment.
Deviation between the setpoint and temperature at each point.
Variation in product core temperature across equipment positions.
Information to assess maintenance, corrective action and product arrangement.
Where included in the test, calculations are available for C₀ at the product surface (reference 100 °C, z = 33 °C) and the pasteurisation F value at the product surface (reference 70 °C, z = 10 °C), according to the parameters defined in the protocol.
Come verificare il comportamento termico di un forno per carni e come sonde ad ago wireless (numero variabile) aiutano a leggere la temperatura a cuore per migliorare processo e uniformità.
Come progettare una mappatura delle celle frigorifere, scegliere i punti di misura e valutare uniformità, carico e apertura delle porte; incluse le soluzioni Novabase SmartCold e NovaCold per il monitoraggio della catena del freddo.
Tell us about the equipment, process, operating temperatures and whether you need an empty, loaded or product test. We will define the protocol and quotation together.
We use Google Analytics and Microsoft Clarity statistics only with your consent to understand how the website is used. You can refuse or change your choice at any time. Clarity records interactions to create heatmaps and session recordings, with form data masked. Privacy
