This food probe sensor is great for measuring food storage and cooking temperature. It is perfect for cook-chill process, a food preservation technology in which foods are fully cooked (usually at a temperature less than 100 °C), rapidly chilled, refrigerated for storage, and reheated before serving. This will allow for cooking in larger than normal quantities (or batch cooking), depending on your operation, and is relatively easy to implement within an existing business.
Who is it for? Chefs, Hotel & Restaurant managers, Food-prep employees, and Wine-producers.
- Perfect for Cook-Chill Process used in Restaurants and Hotels.
- Monitors food and grain storage temperature.
- Harsh environments
- Rigidized housing
- Easy installation
- Motion detection
- NFC configuration
- Food temperature
- Food storage temperature
- Cooking temperature
Made in EU
Quality is the first focus of Senzemo. The sensors, aside from standing out by their design, are sourced and assembled in European Union, and produced using quality materials, which makes them much more reliable and precise.
They are built to last for a long time and if you don’t take into account the batteries, the sensors could last for decades. On Lorawan they can work up to 50km away from the gateway and offer easy assembling so that everyone, integrators, or end clients can have a quality experience with them.
- Built to last.
- For a long time.
Sensor in action
Hyatt, one of the largest 5-star hotel chains in the world uses the sensor in their kitchens. Chefs use Senstick for Cooked-Chill process as well as food storage temperature in the cold rooms.
Hotels and their restaurant Chefs often use the Cook-Chill process, a food production, and storage method that involves cooking food to a high temperature to kill pathogens, cooling it rapidly to a temperature at which bacteria cannot grow, and storing it at that temperature until it is needed. It allows Chefs to produce large quantities of food that can be stored and served at a later time, while at the same time reducing food waste and improving efficiency by allowing food to be prepared in advance and stored until it is needed.
Currently, 70 custom-made Senstick sensors were sent out to these hotel chain kitchens, but there are many more to be deployed in a short time. Sensors perform real-time 10-second interval readings, which can be read on a tablet and also offer historic data. This allows Chefs to monitor the food cooking processes, resulting in better food quality, safety, and less waste.