f you’re responsible for the cold storage of inventory, you know how important it is to maintain proper temperature. You take precautions to manage temperature but what happens when no one sees the threat coming, and it hits at the worst possible time? We’re all doing more with less, especially now with the staff shortages many are facing. When we’re short-staffed the last thing we need is an emergency. Diverting staff to manage a refrigeration breakdown puts additional stress on staff and management and negatively impacts morale. Initially, the implementation of smart technology was considered an added benefit to help staff better understand and manage their responsibilities. This, in turn, would allow them to safeguard refrigerated inventory more efficient- ly and effectively. But now, it’s undeniable that these technologies are becoming a critical part of day-to-day opera- tions and are necessary to assure vital inventory is protected while effectively managing staffing resources. Standard remote refrigeration monitoring provides real-time oversight of temperature inside chilled storage em- powering staff with real-time alerts when the temperature rises or falls beyond pre-set thresholds. Door monitoring is also valuable allowing you to know when inventory is accessed and assures that doors are closed properly. The remote monitoring system typically communicates to the Internet via cellular network or WiFi. Data is then trans- ferred to the cloud for storage, retrieval and analysis. In some industries such as the heavily regulated food, beverage and pharmaceutical segments, there are legal re- quirements or standards that must be met. It’s vital that monitoring and logging of data confirm that no temperature excursions have occurred. A remote refrigeration monitoring system can ensure compliance with the various regula- tory standards from agencies such as the FDA and CDC. The data collected is compiled and can be used to produce accurate and complete reports allowing staff to focus on more productive responsibilities.
PAGE 39 / HOSPITALITY NEWS JUNE 2022
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