No company that prepares, processes, stores or transports foodstuffs can ignore it. The introduction of the Hazard Analysis Critical Control Points (HACCP) in 1995 made the measure and registration of temperatures obligatory for applying the code of hygiene.
That implies the control of the temperature of the incoming goods, the temperature of the process in the preparation phase, the control of the refrigerating apparatus, even during the transportation phase.
Our systems bring you extra peace of mind.
Not only can you locate your refrigerated vehicles, but you can also supervise the temperature of the refrigeration unit.