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Data Loggers for Seafood Processing

Data Loggers

Seafood Processing

MadgeTech manufactures data loggers to monitor and record temperature during all phases of seafood processing, from cooking and cooling to shipping and storage. For high temperature seafood processing, the submersible HiTemp140 series of data loggers offer a variety of probe styles and various probe lengths to fit many different application needs.

MadgeTech also offers data loggers for monitoring and recording temperature in refrigerator and freezer storage units as well as shipping containers. This saves time, ensures accurate data recording and assists in complying with regulatory agencies.

MadgeTech’s shipping series of data loggers are ideal for validating that seafood quality is being maintained as it is shipped from Point A to Point B. The TransiTempII is splash proof, compact and extremely durable, making it ideal for monitoring the cold temperatures often required for seafood transportation.

MadgeTech’s series of seafood data loggers give processors as well as consumers the confidence and validation that the product has remained at a safe temperature for all processing, shipping, and storage applications.

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The perfect tool for production and processing environments is making its debut to food industry professionals from May 8 – 11. MadgeTech will be showcasing the new Titan S8 Portable Data Acquisition Logger at the 2017 Food Safety Summit at the Donald Stephens Convention Center in Rosemont, Illinois.

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MadgeTech is heading to the Windy City to showcase data logging solutions specifically designed to help food processors comply with food safety regulations. The 2017 Food Safety Summit will take place from May 8 – 11 at the Donald Stephens Convention Center in Rosemont, Illinois.

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The winners for the most reported bacterial foodborne illnesses of 2016 have been released by the Center for Disease Control and Prevention. According to their Foodborne Diseases Active Surveillance Network, FoodNet, campylobacter and salmonella were to blame for a majority of the reported 24,029 illnesses, 5,512 hospitalizations and 98 deaths in the United States.

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The state of Wyoming is becoming more lenient when it comes to the laws local food producers must adhere by. The Food Freedom Act passed in 2015 has recently been expanded to make it easier for locals to sell their homemade products directly to consumers, a piece of legislation that many states have started to adopt.

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Food poisoning is a common health problem, and with more than 250 different illnesses it's not a surprise that 48 million Americans, or 1 in 6 of us, will get sick each year. Although there is a good chance we could fall ill because of something bad we ate, we usually bounce back from it in a couple days. However, new research from Cornell University shows that one of the main bacterial causes of food poisoning can have a lasting effect on a person.

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It seems like too often we are throwing away perfectly good food because the date stamp is past its prime. According to the USDA, around $161 billion in food, or 30 to 40 percent of food in the United States, is wasted because we don't know if it's safe to eat. To clear up the confusion and keep people from wasting perfectly good food, changes will soon be coming to food labels.

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