From cold to hot service,
the danger zone under control.
Reheating is the point the inspector always checks. Core temperature, time in the danger zone, hot holding: your team logs everything on mobile, the proof is there.
Reheating always ends up in the report
Make your records crystal clear. The inspector won't find a thing to fault.
Probe core temperature
Reading by product family per your HACCP plan. No generic boxes, real numbers.
Time in the danger zone, visible
Temperatures + associated timers. You see how long the product stayed between 10 and 63 degrees.
Hot holding under control
Bain-marie, oven, pass: holding checks are scheduled to maintain 63 degrees through the rush.
Linked to batches
Which production was reheated? The answer is tied to the batch and the service.
Reheating + labels + sensors
Reheating compliant? Label the service window. Sensors watch the cold side in parallel.
Food label printer
Print service and shelf-life labels that match your reheating records.
Connected sensors 24/7
Cold storage stays critical while you handle the hot side. Sensors take care of it.
Set your thresholds, apply every service.
The same routine, Monday through Sunday.
Define your reheating methods
Oven, steam, combi, pan: set checkpoints and thresholds for each method.
The team logs during prep
Start, core temperature, move to hot holding. All on mobile without leaving the station.
Nothing leaves without validation
Thresholds not met? The dish doesn't go. The history stays there for audits.