Monitor prepared food from production to service

Use it for food prepared on site that must be cooled before storage or reheated before service. One run can identify a single prepared product or a complete batch.

Yes. The example settings can be adapted to the establishment’s HACCP procedures and applicable local requirements.

The team member manually enters the initial core temperature and the following readings. Traceo shows elapsed time, remaining time, and progress toward the configured target.

Traceo displays an alert and asks whether the food was discarded or which other corrective action was taken. The decision and explanation remain in the history.