PART NUMBER
Wireless HACCP Documentation 5005275
Wireless HACCP Documentation with Kitchen Management 5005276
IEEE 802.11b STANDARDS
I
EEE 802.11b STANDARDS
HACCP Documentation
SYSTEM REQUIREMENTS
• Pentium II, 300MHz or higher
• Microsoft® Windows® NT 4.0 with Service Pack 6a or later; Windows® 2000 with Service Pack 2 or later; Windows® XP Professional;
Windows® XP Home Edition; Windows® Server 2003
• 256MB of RAM
• CD-ROM drive for installation
• Super VGA 800x600 (1024x768 or higher recommended)
• RS-232 communications port (optional)
• PC keyboard and mouse or compatible pointing device
• 500MB available disk space (up to 500MB per year for data storage)
• Wireless Access Point IEEE 802.11b
Wireless HACCP Documentation
Wireless, web-based documentation software provides both a simple and effective method of temperature recording. The system is designed to
interface with Alto-Shaam electronic cook/hold ovens, hot food holding cabinets, Combitherm® combi oven/steamers, and Quickchillers™. All
relevant information is recorded and stored, and is accessible from the convenience of one or more computer stations. Stored information is
displayed in a detailed overview for evaluation and printing as required. Software package includes one (1) wireless module for the
first appliance.
• Records cooking and holding time and temperature
• Pass/fail summary for review or printing
• Automatic data storage accessible in a variety of formats
• Supports up to 16 addresses on one network
Wireless HACCP Documentation with Kitchen Management
The on-line kitchen is designed to make today's foodservice facilities easier and simpler to operate by automating the management processes for
inventory, labor, food safety, asset management, energy consumption and administrative functions. Web based software incorporates the latest
technology providing the ability to program, control, monitor, and store all relevant cooking and hot food holding data through your choice of the
Internet or Extranet from a single site or multiple sites. Automated sampling, record keeping, and set-point validation meet the requirements of
established HACCP criteria. Wireless access to the network eliminates the need to run additional wires and connections in an already crowded
kitchen. Software package includes one (1) wireless module for the first appliance.
• HACCP compliant automated logging/database storage
• Printed HACCP reports
• Data analysis for corrective action
• “Real time” sensor values and alarms
• Alarm notification via e-mail, pager, and mobile phone
