Core temperatures tracked,
even mid-rush.
The probe gives the right number, your team logs it in 2 seconds from the pass. Ovens, grills, salamanders, hot holding: everything is timestamped and ready for HACCP inspection.
Hot-side HACCP, as simple as the cold side
Cooking deserves the same rigor as your cold rooms. Except it happens standing up, between tickets.
Every piece of equipment configured
Oven, grill, salamander, bain-marie: add your stations with your HACCP plan thresholds, done.
Readings per service
Lunch and dinner each leave a timestamped trace. You know who measured what, and when.
Logged at the pass, on mobile
The brigade records between tickets. No paper, no end-of-day transcription.
Out of range? It's noted.
An abnormal reading triggers a traceable corrective action. The inspector sees you reacted, not just measured.
Hot and cold in the same app
Your cooking temperatures sit alongside fridge readings and shelf-life labels. One app for all your HACCP.
Temperature records
Fridges and cold rooms tracked in the same space as your cooking readings.
Food label printer
After cooking and cooling, print the shelf-life label in 2 seconds.
3 steps, you're rolling.
Same principle as your fridge readings, applied to the hot line.
Add your equipment
Oven, grill, hot station: add them with the ranges from your HACCP plan.
The brigade logs during service
Probe core temperature, logged on mobile in 2 seconds. Timestamped.
History is there when you need it
Inspection, audit or doubt: your cooking records are centralized with everything else.