NRF 2024 Presentation Sunday, January 14 2024 Darin Detwiler, Detwiler Consulting Group, LLC Dean Hornsby, BluLine Solutions, LLC Rick Schlenker, Logile, Inc. Christopher Schlichting, Coborn’s Inc.

2. Thermal intelligence:
Advancing food
safety and
profitability for
retailers
Dr. Darin Detwiler
Founder and CEO
Detwiler Consulting Group, LLC
Dean Hornsby
CEO
BluLine Solutions, LLC
Session sponsored by:
Christopher Schlichting
Director, Continuous Improvement
Coborn’s Inc.
Rick Schlenker
Co-Founder
Logile, Inc.

3. Thermal Intelligence™
Advancing Food Safety and Profitability for Retailers
How safe is the food we eat from supermarkets, convenience stores, restaurants?
Are retailers doing everything possible to keep food safe?
The answers to these questions are key to ensuring not only the safety but the
longevity of your business.
In this session, using FDA food safety ratings and first-hand customer
experiences, Logile will discuss how Thermal Intelligence™ will help close the
gaps in how retailers protect their customers from foodborne illnesses.

4. Advancing Food Safety and Profitability
Advancing Food Safety and Profitability for Retailers
Rick Schlenker
Co-Founder,
Logile Inc.
Chris Schlichting,
Director of
Continuous
Improvement,
Coborn’s
Dr. Darin Detwiler,
Food Safety
Expert, Advocate,
and Icon
Dean Hornsby
Founder,
Bluline Solutions, LLC

5. Food Safety Presentation
1.How safe is the food we eat?
2.How retailers keep food safe
3.The FDA’s findings on compliance
4.A few degrees +/- matter
5.Coborn’s advances food safety and
better protects their customers
using Thermal Intelligence™

6. How safe is the food we eat?
Source: Netflix

7. Food Safety Presentation
1.How safe is the food we eat?
2.How retailers keep food safe
3.The FDA’s findings on compliance
4.A few degrees +/- matter
5.Coborn’s advances food safety and
better protects their customers
using Thermal Intelligence™

8. How Retailers Keep Food Safe
 Training employees on sanitation, hygiene, and temperature control
 Monitoring sanitation and hygiene best practices with checklists
 Performing mystery audits using third parties
 Conducting routine site walks to record asset temps (gauges or IR)
 Probing hot and cold foods every 4 hours to record temps
 Installing sensors to monitor air discharge temps

9. Food Safety Presentation
1.How safe is the food we eat?
2.How retailers keep food safe
3.The FDA’s findings on compliance
4.A few degrees +/- matter
5.Coborn’s advances food safety and
better protects their customers
using Thermal Intelligence™

10. FDA Study: Occurrences of Foodborne Illness Risk Factors
Supermarket delis, fast food, and full-service restaurants

11. 91% of supermarket delis were not compliant with temperatures.
What about meat, seafood, produce (cut fruit, lettuce), sushi, and others?
FDA Study: Occurrences of Foodborne Illness Risk Factors
Compliance in Supermarket Delis

12. How Retailers Keep Food Safe
Temperature log from an actual retail store --
no temperatures were recorded this entire week.

13. Food Safety Presentation
1.How safe is the food we eat?
2.How retailers keep food safe
3.The FDA’s findings on compliance
4.A few degrees +/- matter
5.Coborn’s advances food safety and
better protects their customers
using Thermal Intelligence™

14. A Few Degrees +/- Matter

15. • Salmonella double every 15-30 min
• Can reach 100,000 in just 3 hours
• 1.35 million Americans get sick each year
A Few Degrees +/- Matter
CDC.gov

16. • Listeria doubles every 15-30 minutes
• Ready-to-eat foods (sliced deli meats,
salads, cut fruit) become very risky
• People at high risk are hospitalized
and up to 20% die
Penn State Extension
Control of Listeria monocytogenes in Retail
Establishments, 2017
A Few Degrees +/- Matter

17. A Few Degrees +/- Matter
Up to 10% savings in
energy costs
+1 degree in cold holding
or -9 degree in hot holding

18. Shrink
A Few Degrees +/- Matter
Food Safety
Productivity
Customer Satisfaction
Sales
Profits

19. Food Safety Presentation
1.How safe is the food we eat?
2.How retailers keep food safe
3.The FDA’s findings on compliance
4.A few degrees +/- matter
5.Coborn’s advances food safety and
better protects their customers
using Thermal Intelligence™

20. Testing Chamber Ambient Air Temps
Actual Food Temps
Thermal Intelligence™: Accurately Represents Food Temps
Logile sensors imitate actual food temperatures, not air temperatures.
Testing Process Senor Accuracy
Wireless TI Sensor

21. Thermal Intelligence™
Measuring What Matters – Food Temps
Appliance discharge and return air temps are different than actual food temps

22. Type of Temperature Sensor
Temperature
Reading
Food Deli Soft Cheese
Asset Gauge 37.5
Thermal Intelligence Sensor 43.7
Probe 43.8
Probe
Thermal Intelligence
Thermal Intelligence™
Air Discharge vs. Food Temperature -- Overstocking
Resolution: Case was overstocked, blocking return air grill causing product at the front of case to be outside
of safe temp. Stock levels/position adjusted.
Logile sent automated alert notification to store to
investigate and record action.
No action would cause alert notification to escalate up
the organization.

23. TI Sensor Readings (two-week history)
Forgot to turn
off the case
Thermal Intelligence™
Identification of Asset Malfunction
Type of Temperature Sensor
Temperature
Reading
Food Fried Chicken
Asset Gauge Set to “9” -
highest
Thermal Intelligence Sensor 133.9
Probe 134.5
Resolution: Replaced failing heating element
Logile sent automated alert notification.

24. Sensor measuring air temp
TI sensor measuring food
temp
Defrost
Cycle
Defrost
Cycle
Logile sent automated alert notification.
Resolution: Curtain kept temps down
overnight, but food temps not safe in the day.
Temperature adjusted.
Thermal Intelligence™
Air Discharge vs. Food Temperature – Adjust Settings

25. Thermal Intelligence™
Heat Set Too High
Logile sent automated alert notification.
Resolution: Heat set too high (~175) – lowered to 135
to reduce energy and keep product fresh for customer
to enjoy.

26. Coborn’s: Before Thermal Intelligence™
 Training employees on sanitation, hygiene, and temperature control
 Monitoring sanitation and hygiene best practices with checklists
 Conducting store walks to record asset temps (gauges or IR)
 Probing hot and cold foods every 4 hours and logging temps
 Using sensors to monitor cold air discharge temps

27. Automated Sensors
Wireless temperature sensors
encapsulated in a thermal
engineered fluid imitate actual food
temperatures and record them
every 10 minutes.
Works for cold and hot foods.
Communication Gateways
Receives temps from sensors and
communicate one way to the Cloud
BT Connected Probes
Bluetooth probes directly record
cook temps on demand.
A Complete Platform Solution
Mobile & Desktop App
Read data from the cloud and utilize mobile
devices and desktops are to report, alert, and
communicate corrective actions and compliance
across the entire enterprise.
Coborn’s: With Thermal Intelligence™

28. Coborn’s Results
1. Confidence and peace of mind knowing that Food
Safety has improved with 24/7 accurate temp
monitoring, notifications, escalations, and system-
generated corrective action tasks
2. Freed up 2+ hours/day in labor -- employees no
longer manually monitor and log temperatures
3. With proper temperature holding compliance in
place along with early alerting when excursions
occur, we expect…
 sales increases due to improved product quality
 reductions in energy usage and product losses

29. Questions?
Come talk with us at booths 2509 or 5249
Logile’s Thermal Intelligence™ improves
food safety by automating temperature
monitoring and compliance while reducing
costs and increasing sales.