Central kitchen walk-in 2 °C · in rangeBlast chiller 1 3 °C · batch cooled
- Central kitchen walk-in 2 °C · in range
- Blast chiller 1 3 °C · batch cooled
QSR, cafés and central kitchens
Every store chiller, and the central kitchen behind them.
What we monitor
From the central kitchen to the counter.
Store chillers · MumbaiDairy and back room · 2–5 °C
- Store 12 · dairy chiller3 °C
- Store 18 · back room4 °C
- Store 25 · dairy chiller7 °C · above 5 °C · store team told
- Store 31 · back room2 °C
Display units · 140 storesNow
- In range
- 412 of 418
- Store teams told
- 6
- Highest nowStore 25 cake display · 9 °C
- Food-safety reportReady · every store
Who sees what
One screen for your food-safety head. One alert for each store.
- 01Your food-safety head
Every store and the central kitchen on one screen, and the record ready for an audit.
- 02The store manager
The first WhatsApp and SMS when their own chiller drifts, and nobody else's.
- 03The central kitchen's team
Told when a walk-in or a van warms up, before the day's food leaves.
One night
The central kitchen's walk-in warms up overnight. Tomorrow's batch is saved.
- 12:30 AMDoes it matter yet?
The central kitchen's walk-in stops cooling. It is at 3 °C, inside 0–4 °C. Saved, no alarm yet.
- 1:05 AMIs it out of range?
It passes 4 °C. OneIoT starts counting, so the night cleaning crew doesn't set it off.
- 1:20 AMWho needs to know?
Still too warm after 15 minutes. The kitchen's night manager gets a WhatsApp and an SMS.
- 1:30 AMWhat if nobody answers?
Ten minutes, no reply. The engineer on call is told too.
- 1:40 AMWho's on it?
The night manager moves the prepared batch to walk-in 2.
- 3:00 AMCan you prove it?
The walk-in is back in range. Every reading and every reply are on record before the vans load.
INC-1609Central kitchen walk-in 1 · too warm
Resolved12:30 AMSafe range 0 °C to 4 °C3:00 AM
- Cooling stops, 12:30 AM
- Told, 1:20 AM
- Closed, 3:00 AM
- Condition
- Above 4 °C from 1:05 AM to 2:35 AMhighest 8 °C
- Alerted
- 1:20 AM Night manager, by WhatsApp and SMS1:30 AM Engineer on call, after no reply1:40 AM Night manager replied
- Resolved
- Batch moved to walk-in 2 1:40 AMback in range 2:35 AMclosed 3:00 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