Wireless temperature data logger with WeePik insertion probe

Why use a temperature datalogger with an insertion probe?

Controlling the critical points defined by Food safety regulation and complying with General Food Law, are essential in the food industry and catering.

Food cooking

By monitoring the core temperature of your food, you can check that your production batches comply with your recipes.
You can be sure that established standards are being respected.

Rapid chilling of food

With WeePik, you can check that the temperature is lowered quickly enough to reach the target temperature in due time (from 63°C to at least 10°C in less than 2 hours).

Re-heating food

With WeePik, you can validate that the temperature rises above 63°C in less than an hour in commercial kitchens and cold storage facilities.

Sterilisation and pasteurisation of food

To validate your sterilisation or pasteurisation processes or for routine checks, WeePik and its insertion probe can be used to check that the target temperature has been reached and maintained for the time required.

• In terms of quality : monitoring heat treatment in the various cooking processes guarantees the taste, appearance and texture of your finished food product. It also ensures the preservation of nutrients (minerals, vitamins, trace elements, etc.), which require the right temperature to avoid being destroyed during the heat-up or cooling phase.

• In terms of food safety : monitoring core temperature helps you to avoid the profiling of pathogenic bacteria by complying with the temperature standards in force in your field of activity. It also enables you to check that the cold chain is respected throughout the supply chain.

• Regulatory : to guarantee product safety and to be able to justify compliance with all production and storage temperatures.