The main aim of the thesis was to develop a solution for the problem of overbaked products in serial bread-baking production. The problem can occur due to several different reasons. One of them is the change of baking product, when an empty space on the conveyor belt appears. As a result, dough entry in the oven is reduced. Therefore, the themperature in this area rises.
The control software runs on a programmable logic controller. It is programmed mostly using ladder diagram, while some functions are written using structured text.
We divided the solution into three parts. The first part is intended for tracking of holes through the oven using a through-beam sensor that is implemented at oven inlet.
Second part describes creating of an extra screen in the supervisory control system, which is designed for visual presentation of the current position of holes and the temperatures in the oven.
Part three, based on the size and the location of the holes, lowers the baking temperature to prevent overbaked products. Adequate values for temperature changes were determined according to the advice given by a process technologist. We are planning to test the program on an actual system as well.