This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Making a financial case for automated temperature monitoring

12 November 2017

Quality management plays a crucial role in the food industry – from raw material handling, to process control, right through to the inspection, storage and distribution of finished products. However, many quality checks, to ensure food safety is upheld, are still made and recorded manually. 

In a bid to increase efficiencies, some food companies are looking at how they can improve and optimise their temperature controlled environments with automation which means that employees no longer need to traverse the whole site several times every day to check temperatures manually – a task which estimated to take, approximately one hour per day. Installing an automated monitoring system will free up this time to allow the employee to add value to the production process instead. 

If you think one hour of work is not that much, think again. Assuming one employee needs one hour per day for temperature checks in the fridges, freezers and cold rooms, and earns about £12 per hour. This would then equate to a resource saving of £4,380 per year with the use of automated temperature monitoring in just one year. Employing a wireless temperature monitoring solution instead, such as testo’s Saveris 2 would make good financial sense and would ensure accurate records for auditing purposes.


Contact Details and Archive...

Print this page | E-mail this page

MOST VIEWED...


Article image Flexibility is key for robots in food production

Food Processing spoke to companies that offer robotic solutions to find out more about how, where and why they are seeing robots being used today within the food and beverage manufacturing sector.  Full Story...

Article image Compressed air: avoiding process contamination

As a key component in many processes in the food production sector, compressed air must always be of the highest possible quality. Keith Atkinson explains the standards that site owners and operators need to adhere to. Full Story...

New food safety culture service addresses BRC8

Food Trust blockchain is now generally available

A recipe for continuous improvement success

http://appetite4eng.co.uk/