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févr. 11 2019
Date : 11 février 2019 00:00
“Now we can track all temperatures from one location: daily spot checks and 24 hour monitoring. All records feed into one system so it’s much easier to keep on top of everything,” says Radisson Blu Central Maintenance Manager, Imtaiz Ahamed. “We can resolve food safety issues more efficiently too; alarms in each kitchen ensure chefs knows immediately when there’s a problem - like a fridge door left open - plus we get text warnings off-site so staff can be alerted remotely too.”
MD, Tom Sensier: “Our paperless system records not only the date and time of every temperature test but also the exact identity and location - whatever and wherever it is. Pair this with a powerful network of radio transmitters and fixed sensors and you have the ultimate in temperature due diligence.”
Imagine instantly recording the temperature of everything in your kitchen: fridges, freezers, ovens, food deliveries - even an individual burger or plated meal - all in a flash: no need to write anything down or key in data, just scan a barcode and move on. Add to this, the knowledge you will receive instant alerts to out of temperature events across multiple sites, and you begin to see the potential.
The MM7000 System offers integrated paperless spot checks AND 24 hour monitoring, pairing handheld barcode scanning thermometers with fixed wireless radio monitors. Results are tracked remotely across a number of sites, with problem temperatures communicated via Bluetooth or radio signal both on-site and off-site via on-screen prompts, audio visual alarms, text and email.
How does the system compare?
Other paperless recorders still rely on screen input, increasing time, cost and the potential for human error. Plus their pre-set menus don’t offer the flexibility of personalised barcodes. Barcodes are universal, free and easy to produce, and can include high/low alarms and onscreen prompts. Unlike others, TME’s MM7000 Bluetooth Barcode thermometers also record with or without Wi-Fi connection.
What about versatility?
Open source software and compatibility with commonly used office database systems makes the system easy to manage and integrate. Its modular approach, involving interchangeable temperature probes, is suitable for all commercial kitchen applications – from sous vide cooking and regeneration to cold store monitoring and goods-in.
Is the system affordable?
Depending on operation size, costs per site can be as low as £450 for a fully integrated system.
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