The Vietnam Believer Newsletter_May 13th, 2024_ENVol. 007.pdf
Want to Prevent Food Spoilage? See This.
1. SPOILAGE
THE CHECK ENGINE LIGHTTM
FOR
FOOD TEMPERATURE MONITORING
In 2016, the manager of a popular U.S. franchise with millions in annual revenue
was stung by equipment failures. The final straw: the walk-in’s compressor had
failed, causing enormous product loss and eroding future profits because high
temperatures spoiled the food. For safety’s sake, all food was discarded—
leading to unplanned downtime. Furthermore, the manager also realized that
asking employees to manually track food storage temperatures as part of an
HACCP program was no longer sustainable or safe.
Our Value: A Monnit Wireless Sensors are the check engine light for your
business—the sensors monitor what matters and provide 24/7 alerts.
Wherever you are, whatever you do, Monnit alerts you before disaster strikes.
THE RISKS:
EXPENSIVE SPOILED FOOD TEMPERATURES CONTAMINATION REPUTATION
THE SOLUTION: A 3-PART OFFENSE WITH MONNIT
TEMPERATURE SENSOR WITH PROBE COIN CELL TEMPERATURE SENSORS
OPEN/CLOSE DOOR SENSORS
Track subtle environmental changes 24/7.
Set up custom notifications and receive
alerts via text, email, or call anywhere
you happen to be.
For open air coolers and freezers where
space is minimal, a Coin Cell Temperature
Sensor can fit in smaller spaces.
Did someone leave a door open? Check the door anytime.
HERE’S HOW IT WORKS
Ready to take control of your business? Let’s get you a trial kit.
Contact our Utah-based support team to receive customized support and solutions at (801) 561-5555.
Want to dive deeper into our technology? See more of our wireless solutions at monnit.com.
MONITOR & DETECT CONDITIONS
YOU WANT TO KNOW ABOUT.
wireless
sensors
70+
wireless
gateway
RELAY SENSOR INFORMATION TO
MONITORING SOFTWARE
software
GET ALERTS & VIEW DASHBOARDS.
ACCESS DATA FROM ANYWHERE
Any number of issues can cause unexpected spoilage resulting in thousands of dollars in loss.
R
EFR
IG
ER
ATO
R
S
&
FR
EEZER
S
of food is
wasted each year!
THE PROBLEM:
“On average, 21% of all food waste
arises from spoilage!”
- Chicago Council on Global Affairs
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