Hotels and their restaurant Chefs often use the Cook-Chill process, a food production, and storage method that involves cooking food to a high temperature to kill pathogens, cooling it rapidly to a temperature at which bacteria cannot grow, and storing it at that temperature until it is needed. It allows Chefs to produce large quantities of food that can be stored and served at a later time, while at the same time reducing food waste and improving efficiency by allowing food to be prepared in advance and stored until it is needed.

 

The Cook-chill process allows food to be prepared in advance and stored until it is needed.

Challenges

  • Current food probe sensors on the market are based on the old technology
  • Cables are a nuisance when trying to read the temperature
  • Manual checking required

Solution

Currently, 70 custom-made Senstick sensors were sent out to these hotel chain kitchens, but there are many more to be deployed in a short time. Sensors perform real-time 10-second interval readings, which can be read on a tablet and also offer historic data. This allows Chefs to monitor the food cooking processes, resulting in better food quality, safety, and less waste.

Benefits

  • Reducing the workload and increasing efficiency in busy kitchens.
  • Improved food safety & quality, less food waste.
  • Flexibility for large-scale food servings.

 

Sensors reduce the workload and increase efficiency in busy kitchens.