Cold link proven,
not just assumed.
Rapid cooling is THE HACCP danger zone. Your team logs temperatures and durations on mobile for every cycle. The inspector sees how fast you got below 10 degrees.
The danger zone is where it all plays out
Between leaving the oven and entering the cold room, every minute counts. Prove you've got it under control.
Time and temperature tracked
Start, intermediate checkpoints, finish: the cooling curve is explicit, not assumed.
Adapted to your equipment
Blast chiller, ice bath, staged cooling: configure it to match your equipment and volumes.
Logged between tickets
The team records during service, not at the end of the day on crumpled sheets.
The inspector gets their answer
"How quickly did the product leave the danger zone?" Your records answer, with timestamps.
Cooling + labels + sensors
Cycle validated? Print the shelf-life label. Product in cold storage? Sensors take over.
Food label printer
Cooling done? Print the shelf-life label in 2 seconds from the same app.
Connected sensors 24/7
Once in cold storage, sensors monitor non-stop. Your cooling records + automatic monitoring.
Set your thresholds, the team does the rest.
The same routine every service, no paperwork.
Define your rules
Target durations, temperatures, methods: configure to match your HACCP plan and equipment.
The team logs every cycle
Blast chill, ice bath or stages: readings are done on mobile, timestamped automatically.
Validate before cold storage
Thresholds met? Close it out. The history stays there for audits.