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A probe per unit, and nothing plugged into your POS.
Each chiller, freezer or holding unit gets a sealed probe inside it, wired back to a TempGuard device mounted outside. The device has its own SIM, so it does not touch your restaurant network, your card terminal or anything your IT provider looks after.
Every unit carries its own range and its own recipients. A 5 °C walk-in, a frozen store and a hot-holding counter can each be set to what that unit is supposed to hold, and each can call a different person.
Through the chilled and hot-holding bands the sensor reads to within ±0.5 °C, so the 5 °C and 60 °C control points are measured with room to spare. The operating range runs from -55 °C to +125 °C, so frozen stores are covered too. If you need a tighter margin at deep-freeze temperatures specifically, tell us the tolerance you have to hold and we will scope the sensor for it.
The clipboard, filled in by itself.
Most kitchens log temperatures twice a shift on paper. It is honest work that nobody enjoys, it stops when service gets busy, and it tells you nothing about the fourteen hours the building was empty.
- Continuous readings
- Every unit, around the clock, each reading timestamped by the server rather than written down after the fact.
- All four channels
- A breach dispatches a phone call, WhatsApp, email and mobile push together. At 3am the call is the one that works.
- Escalation
- If nobody acknowledges within 60 minutes it escalates, so a sleeping duty manager is not the end of the chain.
- Excursions separated out
- Out-of-range periods are their own records, with duration and depth, rather than something you have to find by reading a month of readings.
- Who responded
- Acknowledgement and resolution carry a name and a time, which is the half of corrective action a paper log never captures.
- Nothing can be back-filled
- A stored reading cannot be edited or deleted by any account, including ours. A clipboard completed on Sunday for the whole week cannot say the same.
- Export on demand
- Readings, excursions and the change log as CSV, plus a summary as PDF, for whatever period you are asked about.
Where it goes in practice.
- Walk-in chillers & freezers
- The units holding the most value and the ones furthest from anybody's eyeline. A single overnight failure is usually the whole business case.
- Prep lines & under-counter units
- Opened constantly through service, propped open at the worst moments, and the hardest thing to keep honest on a paper log.
- Hot holding
- The other end of the danger zone, and the one people forget to log because it feels less risky than it is.
- Central kitchens & catering
- Production for sites you do not control, where your client's auditor asks for the record rather than your own inspector. Contract renewals often turn on being able to produce it quickly.
- Supermarkets & grocery retail
- Dozens of cases and cabinets across a floor, where shrink from a failed unit is measurable and one dashboard beats one clipboard per aisle.
- Hotels & multi-outlet groups
- Several kitchens under one licence, each with its own team. One account covers every outlet, with users scoped to the sites they actually run.
Three temperatures, watched continuously.
Food safety everywhere turns on the same three bands, and TempGuard measures all three, per unit, around the clock:
- Cold
- At or below about 5 °C. Chilled storage, walk-ins, prep rails and display cabinets.
- Hot
- At or above about 60 °C. Hot holding, bains-marie and service counters. Some authorities set 63 °C.
- Frozen
- At or below -18 °C. Effectively universal for frozen storage.
Between the cold and hot figures sits the range where bacterial growth is fastest, which is why food safety systems are built around keeping product out of it and proving that you did.
The exact number is set by whoever licenses you, and it moves by a degree or two between emirates and between countries. You set the figure each unit has to hold and the people who should hear about it, so one configuration answers to whichever authority applies to that site.
Measuring it, and keeping the record
The second thing food safety systems have in common is that a number nobody wrote down did not happen. Inspections and audits ask for time and temperature records for receiving, storage and hot and cold holding, evidence that controls were monitored rather than assumed, and proof of what was done when something went out of range.
- Monitoring, continuously
- Every unit, around the clock, rather than a reading twice a shift with fourteen hours unaccounted for.
- Records without transcription
- Time and temperature history per unit, exported for any date range as CSV or PDF, in one action.
- Corrective action, evidenced
- Who was alerted, who acknowledged, who resolved, and when. The half of corrective action a paper log never captures.
- A record nobody can adjust
- A stored reading cannot be edited or deleted by any account, including ours. A clipboard filled in on Sunday for the whole week cannot say the same.
- Device status
- Each unit carries a calibration date and expiry, reported as valid, expiring or expired, so a lapsed device surfaces before an inspector finds it.
The figures above are how food operations are generally run. They are not a statement of what the law requires of you. Requirements differ by emirate, by country, by activity and by the authority that licenses you, and they change.
Your licensing authority, your inspector and your own food safety team decide what applies to your establishment. If you need the specifics, ask them directly rather than relying on any vendor's website, including ours.
If you need something specific that we do not produce today, tell us and we will scope it.