Why is temperature monitor in cold room essential?

A cold room is a professional equipment designed to store food products at a cold temperature. This device ensures optimal preservation of food while maintaining its quality, range, taste and nutritional values.

Moreover, this technique requires good monitoring and temperature control in order to achieve continuous preservation of perishable products.

Thus, it is essential to obtain a temperature data logger to control the temperature in a cold room. The accessory is practical, robust and ensures high accuracy on the data collected at the equipment level. It is ideal to serve the device properly for better results.

COEUS-WIFI is a HACCP wireless temperature and humidity data logger suitable for monitoring a cold room.

Why record temperature in a cold room?

Temperature plays a vital role in storing food in a cold room or other refrigeration equipment. Despite this, temperature monitoring is a must in order to keep food in a better condition in a long time.

Moreover, the ideal temperature for food preservation differs depending on its nature, namely perishable foods (fruits, vegetables, meat, fish, etc.) and frozen foods. Of course, measuring and controlling the temperature of a cold room is important in order to avoid the risk of breaking the cold chain.

Setting up the recorder

Using data loggers ensures good monitoring of the cold room even located remotely. This accessory is usually placed close to the products inside the equipment.

This will allow the operator to measure the temperature of food stored in the refrigerated equipment enclosure. Indeed, the storage temperature of a cold room can change as a result of several effects:

ü Frequent opening of refrigerated equipment doors;

ü Electrical shedding or breakdowns;

ü Poor insulation of the cold room;

ü Mechanical or electronic failures of the machine.

A cold room is an indispensable industrial facility in a professional kitchen to store food, ingredients or other cooking preparations. There are usually two types of this professional equipment such as positive and negative cold rooms.

This equipment differs in its temperature of storage and preservation of products. In addition, regardless of the type of the device, it is recommended to adjust the temperature according to the nature of the products to be stored indoors, namely:

ü Fruits and vegetables: 4 to 6°C;

ü Meats (beef, pork, etc.): 2 to 4°C;

ü Fish: 2 to 4°C;

ü Pastry products: 2 to 4°C;

ü Wine: 10 to 12°C.

COEUS-WIFI is a configurable and rechargeable HACCP WIFI temperature and humidity data logger with an LCD display, which can generate PDF and CSV files. The integrated PDF/CSV file generation function allows the HACCP temperature sensor to directly generate non-modifiable data reports in PDF/CSV format.

It can be programmed with alarm limits of a group of high and low alarms. If the temperature is outside the limits, the acoustic alarm is activated and the red light flashes to alert. COEUS-WIFI can collect historical data, statistics and navigation functions from customers through WiFi data communication technology.