Continuous Temperature Monitoring for Equipment, Hot Holding, Cold Holding and HVAC. Monitor Report and Record minute by minute temperature through the onsite display and view data from the Temp Minder Web App. Reports and Alerts via Text, Email or Phone when any temperature is out of compliance.
Automated HACCP of any cook out, cold holding, hot holding, inventory or receiving HACCP procedure. Add either a barcode scanner or infrared temperature sensor. Barcode scanner allows for selecting products to temp with a scan or receiving and inventory.
Attach the CCP+ or Scan 'n' Temp to the i.Print Platform to automatically record and label products during the chilling process.
It will capture and label the Product with:
- Cook Out Temperature
- Time it got to 140F, 70F and 41F
Automated Cook and Chill Process Monitoring captures the entire process with one wireless temperature sensor.
The barcode scanner is utilized to select the product and capture the lot code from production sheet. Once the thermometer captures the programed cookout temperature the system will start the process monitoring.
When the temperature reaches 140 a timer starts to ensure the product is chilling to the corresponding temperature within time. If the product is not cooling quick enough the system will alert the team member what product is not cooling quick enough to take measures to keep it on track.
A comprehensive report is generated that has record of when each product reached the critical control points. These reports are stored on the ICC Web App for two years.