The SuperSense® range of products has been developed by a dedicated team at SuperCool to provide time-saving and uncomplicated compliant processes to measure core and surface temperature of any predetermined product in the cold chain and cold storage industries to improve standards and practices for the transport and storage of refrigerated food and pharmaceutical products.
To achieve compliance with HACCP principles in quality management systems for cold chain food transport and storage, it is essential to harness temperature data and information to reflect and manage critical points in the cold chain process.
With more food stored under refrigeration every year, and food being transported over longer distances, the modern cold chain has expanded extensively in recent years. As a result, it is increasingly difficult for quality control and transport personnel to manage critical points in the cold chain, particularly when it comes to temperature management.
It is only by knowing the actual core temperature of the food product that a safe quality decision is possible for its delivery as ambient and refrigerated space air temperatures cannot be relied on to reflect accurate food product temperatures at critical points.
SuperSense® SMARTprobe™ is a food product temperature monitoring device that eliminates the necessity to insert temperature sensors and thermometers into chilled or frozen goods for the purpose of measuring core temperature information. It is a quick plug-in hardware device suitable for connection to most leading temperature monitoring systems without the need for additional software, and can be calibrated to suit a wide range of food products.
SuperSense® SMARTware™ is an essential software tool for auditors, food designers and food packagers that enables them to plan and predict the impact of temperature fluctuations and abuse on products in the cold chain. With no hardware required, SMARTware™ calculates the temperature of food products in various environmental and refrigerated conditions based information from the ingredients shown on the manufacturers’ data sheets or the food product packaging.
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