HACCP management for professional kitchens

Your kitchen's HACCP control, without depending on a connection

Temperatures, cleaning, traceability, receiving, freezing, oil, labeling and shift tasks on a single device per site. From one location to a group with several brands and companies.

See pricingTalk to sales

Offline-first

Works 100% offline

The kitchen device logs temperatures, cleaning, traceability and reports without depending on the network. A connection is only needed to renew the license, not to work: a down router or a coverage gap never stops the day's logging.

  • The entire daily log, no internet required.
  • The network is only needed to renew the license.
  • Viewing and exporting the history is always available.

Modules

All your HACCP records in one place

  • Temperatures

    Cold rooms, fridges and equipment, with configurable critical limits.

  • Cleaning and disinfection

    Plans by area and shift, with verification.

  • Traceability

    From supplier to plate, with batch and date.

  • Raw material receiving

    Supplier, temperature and condition checks on arrival.

  • Freezing and defrosting

    Process logging with times and temperatures.

  • Oil control

    Measured and replaced on criteria, not by eye.

  • Labeling of prepared food

    Labels with preparation and expiry dates.

  • Shift tasks

    Operational checklist assigned by staff member and shift.

  • Inspection reports

    Export ready to show an inspector.

See all features

One site or a whole group

Scales from a single site to a group with several brands

The same hierarchy works for a sole trader with one site and for a group with several brands and companies: group, brand, company and site. In a single-site business, that hierarchy exists but is never visible.

  1. SiteThe location where the kitchen device is.
  2. CompanyThe legal entity the site belongs to.
  3. BrandWhen the group runs several banners or concepts.
  4. GroupThe top-level instance grouping brands and companies.