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Seafood Cooking

Data Loggers

Seafood Cooking

MadgeTech’s seafood cooking monitoring data loggers include the RFOT and the HiTemp140 data logger series. The HiTemp140 provides a wide operating range, offers many probe options and is completely submersible for boiling process monitoring. Probes can be inserted directly into the product to monitor the internal temperature throughout the entire cooking process.

The RFOT is ideal for monitoring seafood smoking cycles and features the ability to wirelessly transmit temperature data back to a computer for real-time monitoring, or to the MadgeTech Cloud for monitoring from any internet enabled device. The durable material and splash proof design make the RFOT data logger ideal for use in harsh environments where other loggers may not be.

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First developed in the late 1950s, the HACCP system was designed to ensure quality and food safety for NASA's manned space program. Decades later, HACCP has become a fundamental factor for not only the food industry, but cosmetics and pharmaceuticals as well.

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From sea to shining sea, the seafood that ends up on your plate goes through an intricate monitoring process to ensure your safety. Naturally, certain types of fish and shellfish contain toxins that can be deadly to humans. Since those toxins only multiply at the time of death, it's crucial that everyone in the seafood supply chain handles product with the upmost care to prevent illness or even death.

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