Agro-alimentaire


RESTAURATION - COMMUNITIES

Under controlled temperature. HACCP (Hazard analysis and critical control points) process temperature control!

In your kitchens and cold rooms - For storage.
More and more, the need to monitor the proper HACCP process, in the field of agribusiness, has become imperative.

This is why GIOVATEMP has been developed to ensure control of the temperature.


Temperature control in restauration & communities!
Upon delivery.

The most common control system today is a one-time temperature measurement upon delivery. This method has the disadvantage of not offering tangible and archivable evidence to the customers. This system does not guarantee that your products were stored at the right temperature.

GIOVATEMP was designed for this, because it controls the temperature throughout the transportation. Upon arrival, a simple snip of the scissors, it lets you archivable and indisputable evidence.


PDF Documentation