Bakery

A bakery starts before dawn and runs through the weekend, exactly when a cooling failure costs the most. Temperature monitoring for a bakery protects your dough, cream and pastry without dragging you back in at night.

Why temperature monitoring in a bakery?

Pastry and confectionery rely on chilled ingredients with little margin for error. Whipped cream, pastry cream, fillings and fresh dairy spoil fast when the fridge drifts, and cream in particular invites bacterial growth. The fridge has to stay below 7 degrees while your retarder and freezer hold their set values. Dough that needs to prove or rest at temperature demands cold storage you can trust.

Coolwatcher measures each cold point continuously, from the cream fridge to the freezer holding your part-baked stock. You catch a drift in the fridge for cream and fillings straight away, before a whole batch of pastry is lost.

HACCP compliance that keeps itself

HACCP requires a bakery to record temperatures and keep them for 2 years. With early shifts and many hands, a paper sheet is easily forgotten. Coolwatcher logs automatically and has your HACCP report ready for the next food safety inspection. A missing record can bring a fine from 525 euro, and you avoid that without lifting a finger.

That keeps the cold chain of your ingredients provably in order, from the milk and eggs to the finished cakes in the display fridge. The logging runs on in the background, even on a Sunday while the oven is already warming up.

A weekend breakdown, who warns you?

When the bakery is shut, every degree counts. A fridge that fails on Saturday night can spoil 2,000 to 8,000 euro of cream and stock. Coolwatcher sends a fridge and freezer alert to WhatsApp the moment a unit goes out of range. The NB IoT sensor works without WiFi, even in a cool cellar, and the battery lasts for years.

Coolwatcher keeps a quiet watch on your bakery's cold storage in the background, so you can focus on your dough and your customers. A grip on food safety with no extra work for the team.