In what it claims is a ‘significant development in grain monitoring technology’, Martin Lishman has launched its Multi-Sense Grain Probe.
Specifically designed for Barn Owl Wireless, it combines temperature, carbon dioxide and moisture sensing within a single device.
Although temperature monitoring is important, it isn’t the whole story, the company says. Changes in grain condition often begin before a noticeable temperature rise occurs, meaning potential issues can already be developing inside the store before conventional systems detect them.
This is a particular benefit of the new probe. By monitoring carbon dioxide levels directly within the grain, the probe can identify biological activity at a much earlier stage. Rising carbon dioxide levels can indicate insect activity, mould development or grain respiration before heat starts to build up, helping prevent problems from escalating. Early detection means grain can be protected before quality deterioration, spoilage or costly losses occur.
Moisture sensing adds further operator benefit. Users can identify whether moisture is moving correctly through the grain, monitor how effectively conditioning systems are performing and gain a clearer picture of long-term grain stability.
The probe’s combination with Barn Owl Wireless automatic control capabilities means that, rather than relying solely on temperature-driven decisions, future conditioning strategies can respond to multiple environmental factors simultaneously, helping operators optimise airflow, improve drying performance and maintain grain in peak condition more efficiently than ever before.
