Restaurants & hospitality
Temperature monitoring for restaurants and hospitality
TempTrack shows restaurant chains, central kitchens and catering companies the temperature of every refrigerator, cold room and freezer at every location, in one place. When a unit leaves its regime the alert arrives immediately, and HACCP temperature records are produced automatically.
Challenges
What is specific about hospitality
01
Many outlets, one standard
A restaurant chain has to guarantee the same food safety in every outlet. Without a central overview, that depends on the discipline of each shift.
02
Many small refrigeration units
Instead of a few large cold rooms, a restaurant has dozens of fridges, display cases and freezers. Any of them can fail, and the failure is often noticed only once the food is already warm.
03
Staff have more urgent work
At peak time nobody manages to write temperatures on HACCP sheets, so the sheets are filled in afterwards or from memory.
04
Nights and closed days
A fridge that stops after closing is discovered in the morning, when the food can no longer be used.
References
Customers in this industry
Regimes
Typical temperature regimes
Indicative values for food storage. Your HACCP plan and the producer declaration are authoritative.
| Product / space | Regime |
|---|---|
| Refrigerators for perishable food | 0…+4 °C |
| Fresh meat | ≤ +7 °C |
| Minced meat | ≤ +2 °C |
| Dairy productsas declared | +2…+8 °C |
| Freezers and frozen stores | ≤ −18 °C |
| Dry store | +10…+25 °C |
TempTrack
How TempTrack helps
Every outlet on one screen
The quality manager sees the temperature of every unit in every outlet, with no site visits and no phone calls.
Alerts after closing time too
When a fridge or cold room leaves its range, an alert arrives by SMS, email or Telegram, so food can be moved in time.
HACCP sheets write themselves
Measurements are logged automatically, and a report per outlet and unit is ready for inspection.
Installation without disruption
Small wireless sensors go into the units with no cables, no building work and no interruption to the kitchen.
Where sensors are usually placed
- Kitchen cold rooms and refrigerators
- Freezers and frozen stores
- Refrigerated display cases
- Central kitchen and prep
- Dry store
- Vehicles delivering between outlets
Frequently asked questions
Can I monitor several restaurants from one account?
Yes. All outlets and all units in them appear under the same account, on a computer and in the mobile app.
Does a sensor fit in an ordinary commercial fridge?
Sensors are small, wireless and battery powered, so they are placed inside fridges, display cases and cold rooms without cabling. The layout is agreed for each outlet.
Does TempTrack replace handwritten HACCP temperature sheets?
The system records and stores measurements automatically, so a report from the system can take the place of handwritten sheets. How records are kept is defined in your own HACCP plan.
Other industries
≤ +7 °C
Meat processing
Slaughterhouses, cutting plants and meat processing: chill rooms, blast freezers and curing rooms under constant watch.
+2…+8 °C
Dairy
From raw milk intake to cheese ripening and dispatch: every step of the cold chain is documented.
−18 / +4 °C
Distribution & logistics
Distribution centres, cold stores and vehicles: proof that goods stayed in regime from receipt to delivery.
+2…+8 °C
Pharmaceuticals
Wholesalers, pharmacies and laboratories: medicine storage in line with Good Distribution Practice guidelines.
HACCP
Food production
Bakeries, confectionery, fruit and vegetable processing, ready meals: temperature and humidity in production and storage.
90–95 % RH
Cold storage & agriculture
Fruit and vegetable cold stores, ULO chambers and farms: the harvest kept safe until it is sold.
See how TempTrack would work at your site
Tell us how many cold rooms or warehouses you have. We will show you the system in action and suggest a sensor layout.