To control and monitor the temperature of food from frozen to cooked product. Measurement according to the HACCP procedure, in accordance with DIN EN 12830
To heat or cool food, cook to the core, prepare, monitor and control ready meals
To control marinade, broth, jam, carcass, cheese ...
Plate dressing and preparation of elaborate dishes, packaging, sampling and storage of food
Protection of the cook and the hygienic food product to avoid any contamination.
