Poor temperature uniformity in a drying oven (or in any oven for that matter), will lead to poor product uniformity.  The contours shown here were measured in an operating oven during a typical drying run.  Advanced statistical techniques were applied to minimize the number of measurement points needed.  These temperature contours, along with similar air flow and product moisture contours, were used to determine the causes of these variations and to recommend changes  to the oven and procedures to reduce the variation.