Temperature probes: supervising the cold chain, from the cabinet to the cold room
Displaying the right price isn't enough when the product lives in positive or negative cold. Connected temperature probes continuously monitor cabinets, cupboards and cold rooms — and feed readings, alerts and history into the same cockpit as your labels: the LMS platform. One console for display and the cold chain, multi-vendor.
Use cases
In-store refrigerated cabinets
Refrigerated displays and gondolas monitored continuously: any temperature drift is detected before the cold chain breaks.
Fruit & vegetable cabinets
Temperature and humidity controlled on produce: less markdown, fewer losses, sustained freshness.
Service counters (deli & cut)
Charcuterie, cheese and fish displays tracked in real time, with automated sanitary traceability.
Tempered wine cabinet
Cellars and wine cabinets kept at ideal temperature — showcasing premium cuvées and cellars.
Aged-meat cabinet
Controlled ageing: stable temperature and humidity for safe, consistently high-quality aged meat.
Medicine cabinets
Storage of medicines and vaccines between 2 and 8 °C, with alerts and a timestamped log for pharmaceutical inspection.
Cold rooms — positive & negative cold
Positive (0–8 °C) and negative (−18 to −25 °C) cold monitored continuously, full history and multi-channel alerts (SMS, email, supervision).
Cold chain: continuous traceability becomes the norm
Hygiene package, HACCP and pharmaceutical requirements impose continuous monitoring and a temperature history. The connected probe automates readings, alerts and logs — no more manual readings and traceability gaps.
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