Food & Drink International Magazine

The technology involved in monitoring has remained largely unchanged in recent decades. Probes, ambient temperature monitors and a reliance on operatives to log and monitor temperatures works well. However, more net-based solutions seem to be gaining dominance and the ability to constantly monitor the temperature remotely has indeed been a boon for the industry. Being able to accurately tell on a 24 hour basis what temperature goods are being stored at means there are no gaps in knowledge and of course, means significant cost savings.

As Ian Robinson of the IMC Group says, “With legislation becoming more stringent across the industry, manufacturers, distributors and retailers are investing in wireless technology, ensuring quality and maintaining customer satisfaction. Not only does this protect both business and consumer interests, but it reduces the financial, environmental and logistical implications of dealing with unsatisfactory goods. “Another consideration is post transportation, when food and drink may have been exposed to unsuitable temperatures during transit. A thermometer probe can test products on arrival to ensure that they have not been spoiled. However in a quick-paced environment, more effective monitoring for storage is compulsory to keep ahead of the market.”

Systems now exist to combat these problems, which monitor goods in fridges, cold rooms, storage facilities, vehicles and warehouses. The level of control these units offer is entirely bespoke to a company’s needs. Automatic logging at different time periods, customisable by a client, is transmitted to computers where it can be viewed and assessed. Often data reviewing can provide a more effective schedule, which would no doubt improve a company’s costs over time. If a cold store lays empty for any period of time and is still being cooled, these monitoring results will quite possibly show fluctuations in temperature that can cause concern and be acted upon quickly.

Operatives can adjust thermostats to prevent unnecessary energy consumption and the regular temperature checks in cold storage facilities can highlight when maintenance visits may be required, reducing the risk of electrical failures and food spoilage. Operatives can also activate the option to receive SMS alerts to mobiles, the minute a serious problem is detected. In addition, the system also contains local audible and visible alarms and remote email and voice call alarms. With the range of wireless monitoring technology available, manufacturers, distributors, retailers and caterers can remove one of the biggest pressures facing the industry. Packaging, transport and catering staff can concentrate on other parts of the business without the worry of neglecting a serious food safety issue.

Wireless systems being incredibly easy to install, often a case of affixing monitors to cold store walls and installing a simple router. The investments made are minimal but the cost savings could make all the difference. Radio signals used are robust enough to be transmitted through the cold atmosphere and through thick partitions, so the alerts will reach key operatives no matter what the problem might be.

Staying cool on the move Moving chilled goods around the world can come fraught with problems too, but a recent push of technology within the logistics sector mean this is being addressed.

A new fleet of vehicles from Renault have been tested which can accommodate 5.5 tonnes of useful load for both food and drink, can hold eighteen pallets and are designed for controlled-temperature transport. Thanks to a refrigeration unit which can operate in diesel or electric mode, drivers may decide which mode the cooling unit should operate in, according to the type of journey, delivery times and remaining autonomy. This means when driving through a particularly cold night where frost or particularly cold conditions are present, the machinery can be momentarily turned off. This operates in much the same way as the stop/start technology some modern cars use wherein the engine turns off when at rest at traffic lights and similar situations instead of idling and wasting fuel.
This ensures that loads are not needlessly over-chilled or not chilled enough, which is surely a concern for any manufacturer sending food or drink onto the road. Using too much power to chill food down to temperatures they do not need to be is surely waste too, so monitoring levels at every step of the way is something all companies should be wary of.For more information, please visit www.icespy.com or www.the-imcgroup.com