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| Wireless Temperature Recording System |
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Refrigeration, freezer and warmer equipment temperatures can be tracked by CheckPoint, an automated wireless, computerized remote temperature monitoring, recording and alert system to replace chart recorders, data loggers and manual temperature log reports. The software program can help the kitchen and engineering departments with equipment maintenance and enhance quality control. The system installs on an existing PC and comes complete with installation, training and support for a total quality solution.
CheckPoint wirelessly monitors and records the temperature of all kitchen equipment on multiple floors in all restaurants operating in landmark San Francisco hotels. The magnificent and historical Palace Hotel and the famous St. Francis Hotel are both prime San Francisco properties of the Luxury Collection of the Starwood Hotels and Resorts. CheckPoint is in operation at both hotels.
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At the sprawling main kitchen which serves the famous Garden Court, Executive Chef Peter DeMarais and his culinary team have at their fingertips, the up-to-the minute temperature of over 40 pieces of refrigeration walk-ins, reach ins, dishwasher and freezer equipment right on the PC screen in the kitchen office.
Ensuring the quality and safety of the food is a priority for Chef DeMarais, and regularly monitoring the temperature of all equipment in a hotel as large as The Palace is a very laborious and time consuming task. CheckPoint has automated this task, and the accurate, complete computerized data helps achieve high marks for the ASI audits.
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| CheckPoint wirelessly collects the temperature data from every equipment on three floors, with some equipment located on the far end of the hotel block, and spread over 7 areas: main kitchen, banquet area, Maxfield Restaurant, Kyo-ya Sushi Restaurant, pastry kitchen, employee cafeteria and the food storage area. |
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Any chef can now see the temperature of all the equipment as soon as they walk into the office. The PC is frequently used for many purposes, but even if the CheckPoint program is closed, an alert pops up on the screen as soon as a temperature problem is detected.
The Product Temperature Tracking probes are used to monitor and record the cooling rate of every batch of large amounts of soups prepared every day. The cook can see the current soup temperature from the PC at any time, and the entire cooling cycle is automatically recorded to be in compliance with safe food handling procedures.
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Manually writing the dishwasher final rinse temperature has always been difficult, but CheckPoint now does it automatically for every use.
The data provided by CheckPoint has helped the kitchen reduce operational problems, some as simple as training to close a door properly. By studying the temperature patterns over time, the engineering department has been able to improve the mechanical performance of many equipment.
Over time, the frequency of alerts have dramatically been reduced. When a mechanical problem does occur, the kitchen immediately presents engineering with a printed temperature chart describing the nature of the problem. |
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“TempSys came highly recommended to us by another chef, and I'm convinced that this wireless system belongs in every commercial kitchen. I'm hoping TempSys goes public so I can I buy some stocks!?” jokes Chef Peter DeMarais. |
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