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We have 15 years of developing oven dataloggers and sensors to measure and record humidity and temperatures of up to +350°C/ 482°F in industrial cookers and ovens for leading international food manufactures and processors of cooked meats, ready to eat foods, and baked products. 


Our objectives were to help customers gain more knowledge on what affects core temperature, quality and consistency, and how to: 


  • Gain higher capacity with shorter cook time 

  • Faster browning and more consistent overall colour 

  • Consistent product quality 

  • Improved yields 

  • High belt load


Some of the customers we have helped gained these benefits include:




With this knowledge and experience, we have designed a new automation system for HACCP that can measure core temperatures of cooked meats and bakery products automatically as they exit the oven directly without any manual intervention.

This means that staff no longer have to work around the exit of the oven to take hot products off the line to manually measure and record core temperatures. These existing manual methods also expose staff to health and safety risks.


This new automation will replace the current manual methods. This system also produces fool proof digital traceability, which is a first of its kind.

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