Fast food restaurants use checklists to ensure that quality standards are met to secure their product quality. Measuring temperature on different spots is listed on this checklist during early morning, day and evening shifts, being part of the HACCP process.
The problem
These temperature measurements are only done for a couple of minutes each day. There are around 20 temperature points to be measured 3 times a day. This action is time consuming - around 1 minute per measurement - and the responsible employees for these measurements, change on a regular bases. The responsible employee requires an explanation to use the correct equipment and how to measure etc.
The challenge
- Secure that the process is continuously checked.
- Guarantee that the measured results are correct.
- Save on cost to verify the standards.
What to check
The below table shows some examples of measurements to be made and their range.
| Equipment |
Temperature |
| Frying machine |
182°C±3°C |
| Chips frying machine |
172°C±3°C |
| Chips heater cabinet |
66°C±6°C |
| Shake storage |
1°C to 4°C |
| Salad cabinet |
1°C to 4°C |
| Warm storage cabinet |
88°C±6°C |
| Toaster temperature |
315°C |
| Cold storage room |
-18°C to -23°C |
| Hot water temperature kitchen |
40°C to 45°C |
Solution
WiSensys uses wireless technology in combination with advanced measurement capabilities making online temperature monitoring on any location within a fast food restaurant possible.
Real-time wireless measuring temperature provides proof that quality standards are met, and informs immediately when values are outside their specifications.
