Leaders in the refrigeration industry have spoken out in favour of electronic monitoring systems in hotels and restaurants.
Mirco Beutler, general manager of Mobile Gastro Konzepte, and Roberto Helena, technical manager at Emerson Climate Technologies, said at the Food Safety Symposium 2012 that hotels and restaurants in the Middle East are inefficient when it comes to checking temperatures of fridges.
Helena said: “The days of using manual checks are gone. A lot of places in Dubai do the checks by hand, and this can take four hours, to go through an entire hotel checking the fridges. By this time, it’s time to start again. This is crazy.”
Beutler agreed that electronic systems that automated checks are the new standard. “It can save on so many inefficiencies throughout the hotel and restaurant and is much safer. What happens between the manual checks? Someone could leave the door open.”
He continued: “The systems will alert you instantly if the temperature drops below a certain level. It can check regularly and save the results on a back-up, which can be sent straight to Dubai Municipality.”
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