Temperature Monitoring System

V-Mark’s Temperature Monitoring System allows data to flow seamlessly from Temperature Tags, through Zigbee Wireless Access Points, and to the user’s computer, where the data is displayed in a clear and revealing way for the user to see. The Sensor Monitoring Application that is installed can be tailored to the user’s needs, allowing the user to uncover trends and fluctuations that would be undetectable through manual temperature recordings.

 

TMS Solution

 

As demonstrated by this video, the interface is user-friendly and practical. The graphs make it easy to visualize trends and changes. The Sensor Monitoring Application can be designed to meet all of the user’s needs.

Implementation Example

All grocery stores are required to monitor and maintain the proper temperature in produce, meat and seafood refrigerators or freezers. In a typical grocery sales floor, there is an average of 30 000 square feet of cooler space, which rely on manual checks subject to human error. Electronic temperature tags and the temperature monitoring system can now advance the execution of this once-manual process, benefiting both the customer and the company. They are humidity-proof and have separate mounting brackets for ease of installation and ease of maintenance. The mechanical design of these tags is engineered to withstand the jolts and thumps in containers or free-standing freezers that store many large, heavy items. The Temperature Tags send data through the ZigBee network, across Wireless Access Points, to a personalized Sensor Monitoring Application on the computer to allow the user to easily see

The Temperature Monitoring System, using the network standard ZigBee, allows the user to:

  • Ensure produce and other perishables remain at proper temperature at all times.
  • Discover trends and issues in temperature fluctuations that manual checks cannot identify.
  • Enhance customer satisfaction by eliminating food quality issues resulting from poor temperature execution.
  • Improve longevity of food.
  • Direct labour to more productive, higher priority tasks.