P L A S M O N . I O

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Food & Beverage

Do not just measure product quality; manage it based on exposure conditions and duration. Automatically collect temperature, humidity, and CO₂ data with Plasmon IoT; Plasmon+ makes the impact of deviations on product quality visible (quality score, remaining shelf life, operational priority).

Where Do “Silent Losses” Occur in Food Operations?

 

• Small temperature deviations may seem insignificant individually; when accumulated, they shorten shelf life.

 

• Moments such as loading–unloading, transfers, and doors left open create blind spots in the process.

 

• Not all products are the same: Product type and packaging condition (open product, boxed, or palletized) cause the same deviation to have a different impact on quality.

 

• Continuous and context-free alarms (alarm fatigue) lead teams to miss truly critical issues.

 

How Plasmon + Plasmon+ Works

 

• Measurement (Plasmon IoT): Environmental parameters such as temperature, humidity, and CO₂ are monitored in real time and securely recorded.

 

• Interpretation (Plasmon+): Not only whether a deviation occurred, but also its duration, frequency, and magnitude are analyzed.

 

• Action: Operational noise is reduced; clear intervention priorities are generated (urgent, check, no action needed).

Key Outputs for Food Operations

 

• Quality Score & Remaining Shelf Life (product / batch level): Quality impact based on actual exposure

 

• Top 10 critical locations / cabinets / rooms: Points causing the highest quality erosion

 

• Process step breakdown: Which stage increases impact the most—storage, loading–unloading, or logistics?

 

• Root cause insights for recurring deviations: Opportunities for operational improvement

 

• Audit-ready reports: Periodic automated reports and downloadable outputs

 

Typical Use Cases

Meat, Poultry, and Seafood: Cold Storage, Shipment, and Transfer Processes

Milk and Yogurt: Store Refrigerators, Warehouses, and Dispatch Holding Areas

Frozen Products: Blast Freezers, Transfer Processes, and Store Cabinets

Fresh Fruits and Vegetables: Pre-cooling, Packing, and Shipment Lines