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This food probe sensor is great for measuring food storage and cooking temperature. It is perfect for cook-chill process, a food preservation technology in which foods are fully cooked (usually at a temperature less than 100 °C), rapidly chilled, refrigerated for storage, and reheated before serving. This will allow for cooking in larger than normal quantities (or batch cooking), depending on your operation, and is relatively easy to implement within an existing business.
Who is it for? Chefs, Hotel & Restaurant managers, Food-prep employees, and Wine-producers.
- Perfect for Cook-Chill Process used in Restaurants and Hotels.
- Monitors food and grain storage temperature.
Sensor in action
Hyatt, one of the largest 5-star hotel chains in the world uses the sensor in their kitchens. Chefs use Senstick for Cooked-Chill process as well as food storage temperature in the cold rooms.
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.
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