As an Executive Chef, restaurant owner and restaurant designer for over thirty years, I have witnessed and been victim to the same problems with refrigeration systems time after time.
System malfunctions with refrigeration units have cost me and the companies that I have worked for, tens of thousands of dollars in product loss and down time. This has happened at every location that I have ever worked for or with.
The Temperature Scan Pro system has been deployed at one our Sodexo conference centers in Arizona since spring of 2008 when the initial prototype was delivered. As an Executive Chef and having been dependent on refrigeration systems for my entire career, I have a very good feel for what is required when it comes to a monitoring and alerting system. After watching the product evolve to the released state it is at today, I am confident that the product delivers on all aspects across the board.
In June, we had the National Food Safety auditors stop by for a visit and I was excited to show them our electronic logs and explain how we are proactively monitoring our refrigeration units for optimum quality and safety. They were impressed with the systems capabilities and how we have taken the human factor out of our monitoring procedures.
Together with the Temperature Scan development team, I am confident we have come up with a system that can save huge costs to every company who implements this system. It can and will pay for itself in just one alert.
Dale Schall
Executive Chef
Sodexo Corporate Services