The way it runs today
The standard holds only while the chef is on.
On the chef's shift, every plate is right. On the shifts they aren't — weekends, evenings, a call-out — the standard drifts to whoever's covering. Consistency shouldn't depend on the roster.
The record
Your HACCP log writes itself.
Every cook recorded: food ID, thermal curve, core temp — logged automatically, no one lifts the lid. The compliance record is a by-product of the cook, not a clipboard someone has to remember.
See it hold your standard.
Three of your menu items, thirty minutes, beside your current line. You keep the per-cook record and decide from there.
No purchase or commitment.
We're documenting operator demand for the equipment manufacturers. 90 seconds, non-binding.
Want this in your next oven? →