In food production, temperature isn’t just a number – it’s a critical control point. Whether you're cooking sauces, dairy-based products or ready-to-eat meals, precise and continuous temperature control is essential for meeting HACCP standards and avoiding safety risks.
Why Temperature Is a Food Safety Priority
Incorrect cooking temperatures are among the most common causes of food safety failures. Undercooked food may allow pathogens to survive, while overheating can ruin the product or create burn risks. That’s why temperature control is at the core of every HACCP plan.
But how you manage and measure that temperature is what makes the difference.
Automatic Core Temperature Monitoring Removes Common Risks
With 360Sense, the kettle continuously monitors the true core temperature of the food – without manual steps. This eliminates several common risk factors:
- No risk of missing the actual core
- No variation in timing between checks
- No hygiene concerns from cables or open lids
- No manual reading or logging errors
When temperature is measured automatically, food safety becomes more consistent, reliable, and hygienic.
Food Temperature Control – Set the Right Temperature and Let the Kettle Handle the Rest
With a Genier kettle, you are not just heating. You are controlling the actual temperature of the food.
You choose the target food temperature – for example, 85 °C for soup or 92 °C for a milk-based sauce – and the kettle heats precisely to that point and holds it automatically. No more “boil and guess,” no more unnecessary overheating.
This brings major benefits:
- Safer results – always reaches the correct temperature
- Better food quality – no burning or overcooking
- Energy savings – no excess heating
- Less food waste – every batch is on target
- Predictable process – easy to repeat and scale
"You’re not guessing anymore – you're in full control of the cooking process."
Safer Products, Less Waste
With real-time monitoring and accurate temperature control, you always know the exact moment your product reaches safe temperature. This means:
- No undercooked batches
- No need to overcook “just in case”
- Consistent quality
- Reduced food waste
- Automatic HACCP logging for full traceability
