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.
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