Temperature monitoring

There are a huge number of facilities where (deep-)frozen food has to be stored. These range from individual deep-freeze rooms on small food producers' sites (e.g. butchers), at restaurants and supermarkets, via deep-freeze rooms in the food industry, through to specialised cold stores / deep-freeze warehouses with high-rack facilities. The temperature must be continuously documented in all these facilities. In Europe, only temperature loggers may be used in this process which are approved according to EN 12830. In the food sector, cooling chain compliance has to be checked and verified. The ambient conditions may also have an influence on product quality. This makes continuous monitoring of temperature and relative humidity essential not only during production but also during transport and in the warehouse.

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