Five ways customers use Therma° IoT temperature monitoring system
Read this article to find out how customers use Therma° IoT monitoring system in their businesses.
We built Therma’s IoT monitoring system to measure temperature and humidity across cold storage spaces to prevent loss events in restaurants. However, did you know that you can also use Therma° to limit electricity consumption, evaluate equipment performance, and ensure consistent product quality? Check out a couple of examples that show how real Therma° customers have used our product to fit their individual needs.
1) Evaluating equipment performance
K-K restaurants operate several Taco Bell franchises throughout the American Midwest. As their operation has expanded over the years, they’ve accumulated various refrigeration equipment to outfit their stores. However, as this was a gradual process, their equipment varies in quality. Some of their equipment is brand new, while others are decades old.
K-K uses Therma° to monitor cold storage conditions across their locations to lessen electricity consumption and mitigate equipment breakdowns. By having 24/7 data across all of their restaurants, management can identify which units perform better than others based on the occurrence and length of temperature spikes. Armed with this information, management can schedule routine check-ups from maintenance personnel to fix their equipment before it breaks down.
2) Identifying training gaps
K-K restaurants also rely on Therma° to identify when closing processes aren’t being followed. At K-K, cold rails should be shut off after service to limit energy consumption, as wasted energy ultimately increases overhead costs. By checking Therma° temperature data, management can identify if staff are turning them off at night. In the event their staff doesn’t follow these nightly protocols, management can set up training to correct the problem before it drives up their bills.
3) Ensuring food safety
K-K also uses Therma° to ensure the safety of the items in their front-of-house reach-in coolers. Items stored in these locations are at risk of spoilage from warm ambient air that leaks in from doors that are left ajar or have damaged gaskets. Ensuring they store items in these spaces at safe operating temperatures can protect their customers from foodborne illness and their businesses from health code violations.
4) Protecting inventory during extreme weather events
Dutch Bro’s coffee is the go-to drive-through java hut for commuters in the western United States. However, it’s not just hot coffee that they sell. Dutch Bro’s also sells cold drinks to help get through the summer heatwaves that ravage the west every summer. While Dutch Bro’s frozen drinks are a welcome reprieve from extreme weather, that same weather presents unique problems for their operations.
“Once it gets up to about 115° to 120°, our refrigeration and HVAC equipment starts to fail, that’s just thermodynamics.” says Dutch Bro’s facilities manager, Drew. When this happens, Dutch Bro’s staff faces a tough decision: slow down production by moving dairy to offsite locations or lose their inventory to spoilage. Drew estimates the price tag of loss events ranges from $800-$1500 each time their equipment fails.
Since installing Therma° in their locations, Drew has been able to mitigate loss events due to equipment failure. In one recent episode in Arizona, Drew received an alert of a sharp temperature spike in one of their walk-in fridges. Upon receiving a second alert, Drew promptly called a maintenance worker who could go onsite and fix their equipment within two hours. This swift action prevented a massive loss event, proving to Drew the value of Therma’s remote monitoring system.
“You can’t have people who are focused on your customers and product having to monitor your equipment on an hourly basis. The Therma° system has shown its value. We’ve gotten our ROI very quickly on that.
5) Maintaining consistency and quality
Foggy Mountain Pasta utilizes Therma° humidity data in their facility zones, including their refrigerator, freezer, and dry storage. For owner Gabriel, “having the ability to either control or monitor variables just makes a huge difference in what our final product will be like for the people who buy our pasta.”
Foggy Mountain Pasta operates out of a cloud kitchen or shared commissary. One downside of utilizing a cloud kitchen is the unpredictability of other restaurant workers constantly opening doors or doing things that generate excessive humidity, such as boiling water.
For Gabriel, having reliable humidity monitoring technology is like a weather report. It tells him exactly what the environmental conditions within the kitchen are at that moment. As a result, he can accommodate his production around certain conditions or change them to ensure they produce the highest quality pasta.
Take their flour, for example. Using extremely high-quality flour milled at very low temperatures means the product must maintain these low temperatures in storage to prevent a decrease in quality.
“If our freezers fluctuate in temperature, that swing can and has affected our flours. It might cause spoilage or cause it to develop flavors we didn’t expect. You don’t want moisture to accumulate within the container. For us, using humidity sensors allows us to maintain consistency and quality at all times”.