Kitchen cold rooms
Every walk-in at every property, each against its own range, with its door.
Main kitchen walk-in 3 °C · door closedPastry walk-in 2 °C · in range
- Main kitchen walk-in 3 °C · door closed
- Pastry walk-in 2 °C · in range
Hotels and flight catering
Every kitchen, freezer and catering truck on one food-safety record.
What we monitor
From the kitchen to the aircraft.
Blast freezers
Each cycle on record, so a batch that didn't get cold enough shows.
Blast freezer 2 · today's cyclesDown to −18 °C or colder
- Cycle 1 · 7:10 AMReached −21 °C
- Cycle 2 · 11:40 AMReached −20 °C
- Cycle 3 · 4:05 PMStopped at −14 °C · on record
- Cycle 4 · 8:30 PMReached −21 °C
Catering trucks
The load's temperature from the kitchen to the aircraft, with the doors and the stops.
Truck 07 · kitchen to the aircraftThe load · 0–5 °C
- DoorsOpened twice · at each stop
- The loadInside 0–5 °C all the way
Corporate F&B
Every property on one screen, and one food-safety record for the audit.
Corporate F&B · 12 propertiesToday
- Rooms in range
- 41 of 41
- Closed overnight
- 1
- Main kitchen walk-inBack in range 12:58 AM · on record
- Food-safety report · SeptemberReady · 12 properties
Who sees what
One record for corporate F&B. One alert for each kitchen.
- 01Your corporate F&B or food-safety head
Every property's rooms, freezers and trucks on one screen, and the record ready for an audit.
- 02Each property's kitchen team
The first WhatsApp and SMS when their own room drifts, and nobody else's.
- 03The engineer on duty
Told next if nobody answers, with the room, its reading and how long it has been out.
One night
A kitchen cold room warms up after service. By breakfast, it's on record.
- 11:20 PMDoes it matter yet?
The cooling in the main kitchen's walk-in stops. It is still at 3 °C, inside 0–4 °C. Saved, no alarm yet.
- 11:50 PMIs it out of range?
It passes 4 °C. OneIoT starts counting, so a door left open while the kitchen closes doesn't wake anyone.
- 12:05 AMWho needs to know?
Still too warm after 15 minutes. The night sous-chef gets a WhatsApp and an SMS.
- 12:15 AMWhat if nobody answers?
Ten minutes, no reply. The engineer on duty is told too.
- 12:22 AMWho's on it?
The engineer resets the unit; the chef moves the dairy to the second walk-in.
- 1:15 AMCan you prove it?
The room is back in range. Every reading, the alert and every reply are saved for corporate F&B.
INC-1381Main kitchen walk-in · too warm
Resolved11:20 PMSafe range 0 °C to 4 °C1:20 AM
- Cooling stops, 11:20 PM
- Told, 12:05 AM
- Closed, 1:15 AM
- Condition
- Above 4 °C from 11:50 PM to 12:58 AMhighest 7 °C
- Alerted
- 12:05 AM Night sous-chef, by WhatsApp and SMS12:15 AM Engineer on duty, after no reply12:22 AM Engineer replied
- Resolved
- Unit reset, dairy moved to walk-in 2back in range 12:58 AMclosed 1:15 AM
On record2 alerts1 reply
What goes in
What goes in at your sites.
A sensor in each room
It reads the temperature and the door. Freezers get the cold-rated version.
A gateway on the wall
On your Wi-Fi or Ethernet. In each reefer, one with its own SIM.
Set up with you
Each room's range, how long a door may stay open, and who hears first.
Running cold rooms with connected controllers? Explore on-site control
Before you start
Four questions cold-chain teams ask first.
Will it touch our equipment?
Only when you switch it on, room by room, within limits you set. Every room can start monitor-only, and every command is on record.
Do our existing loggers stay?
Where we can connect them, yes. We check each site before we start and fit our own sensors only where they're needed.
Why not a paper log or a basic logger?
A paper log is enough for the inspector, and a logger keeps the numbers. Neither reaches the person who can fix it, tries the next one when nobody answers, or writes down who did what.
Who answers at night, and where is our data?
Your own people: the site's supervisor first, then the next person you name. Your data is hosted on Microsoft Azure in the United States, kept apart from every other customer's, and exported to you on request.
Where to start
Start with the sites that worry you most.
Call
A thirty-minute callYour sites, what goes wrong today, and who answers.Outline
A written outlineWhat we connect, what you already have that stays, and where we start.Your sites
We start with those sitesOur team installs it, sets it up with you and runs it.Results
Your results, on recordWhat it recorded, what it caught, and how fast each one was answered.
Then a written rollout plan and a monthly price per site or per tracked device.
Start with your sites
Making cold rooms, freezers or machines? Sell them connected, under your name