#Food&Beverages

How many sensors should you install in your warehouse? Where should you place them? What you need is mapping: We install the loggers in your warehouse covering as much area as possible We monitor temperatures We provide you with a comprehensive report The mapping will help you understand …

The secret of the formula of lethality... revealed!Many people ask us which formula we use to calculate lethality, i.e. the reduction of the bacterial load during pasteurisation and sterilisation processes.Click on the link to discover the formula most feared by bacteria over the world: …

Today we are in the classroom for the training course on the heat treatment of food preserves held in Padua by Marco Luzzini! We will make a speech to talk about the importance of using our data loggers for the pasteurization and sterilization processes!

HERE WE ARE! Come and visit us at TUTTOFOOD Milan! From today until October 26, our team is at your disposal to find the most suitable monitoring solution for your process.

After several cancelled events and social restrictions there will finally be an opportunity to meet us!When? From 22nd to the 26th of OctoberWhere? At TUTTOFOOD Milano - Hall18 Stand H23TUTTOFOOD is the B2B trade fair for the agro-food sector.It's considered worldwide the reference point …

And this time... What did we come up with ?!?Find out in this video! Make a hole in the can then fix the data logger on the center and that's it!Thanks to our "Centering Tool" you can control the pasteurisation process in cans without using strange objects.

Do you think that it is really "complicated" to monitor pasteurisation process in bottles?How you can fix the data logger on the bottle?Maybe you are able to fix it ... but the method you use is patchy and impractical?Now we have the solution for you! We know how difficult it is to locate and …

Perhaps you don't know that most of foods we eat or drink every day are the result of processing subjected to very strict controls.Food & Beverages sector, in parallel with catering, requires numerous and constant controls to ensure the quality of production, preservation, refrigeration, always …

The humidity and temperature of the cellar are two important parameters. If you are interested in a cellar for wines, cured meat or cheeses, you can’t ignore these elements if you want to obtain an environment that guarantees you quality conservation. Wine cellar temperature and humidity …