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Food preservation methods seek both to stop the propagation of germs using cold, and to eliminate them through heating processes like sterilization or pasteurization.
These processes can be divided into two large groups according to whether they use heat or cold. Each of them applies to different foods, always aiming to maintain their organoleptic properties as unaltered as possible.
These preservation techniques must apply along the production chain – especially for food preserved with cold. As always, the food preservation temperature must be respected to prevent breaking the cold chain. In heating processes, on the other hand, ensuring that the necessary temperatures are reached is essential to complete the process. In both cases, the use of temperature indicators is indispensable to guarantee the correct result.
Chillchecker is an adhesive temperature sensor to control the refrigeration chain. When the temperature of the indicator is overcome, a permanent colour change occurs.
Temperature indicator for the...The TDI adhesive temperature label is an indicator coming with three irreversible temperature points. It has been specifically manufactured to control the sanitizing of industrial dishwashers.
TDI Label- TDI Thermometer for the control...This product is supplied in packets with 10 thermometers. Irreversible-type temperature indicator with 8 temperature points. This is an adhesive thermometer than can be stuck on any surface or product. The points are marked with temperature in ºC and ºF.
8-level irreversible thermometers (pack 10...Adhesive reversible thermometer for refrigerators. This indicator comes with 12 temperature points indicating the temperature of the refrigerator or cold storage by a colour change.
LCD fridge thermometer with 12 levels...LCD reversible adhesive temperature indicator. This label changes colour on the basis of the temperature.
Reversible temperature indicator for the...This procedure is the one that guarantees a more extended preservation period. However, in some cases, the product may lose its properties. In the process of freezing food, temperatures range from below 0 °C and to −18 °C. This ensures that the enzymes that break down the food slow down or halt their activity, killing the vast majority of the microorganisms.
However, this preservation method requires transport and storage facilities that are equipped to provide suitable temperature conditions. Having a reliable solution for temperature control is also important to guarantee that the food cold chain has not been broken at any time and ensure the food’s preservation.