LoRaWAN: Food Safety’s New Technological Marvel
If you’ve never heard of LoRa, you’re not alone. Although it’s the hottest new communication technology on the market today, it’s also relatively brand new. Originally developed in 2012 and only just starting to make its way into mass market products, LoRa specializes in transmitting over long ranges (hence the name). In fact, LoRa devices can transmit over 10 miles with clear line-of-sight. This technology is also remarkable for its low-power consumption, energy efficiency and low cost.
Most importantly for commercial kitchens and their food safety programs, LoRa also performs well in very difficult environments. Restaurants may not care about transmitting to a receiver located miles away, but they do need a device that can work from within a heavily insulated, stainless steel deep freezer.
In fact, many heavily insulated coolers are essentially Faraday cages that prevent electromagnetic signals from escaping. A LoRa-based wireless temperature sensor, however, can reliably transmit its signal even under these conditions. LoRa uses lower frequencies in the 868 and 915 MHz ranges, which are more successful at transmitting through heavy materials.
By contrast, although Bluetooth (which operates in the 2.4 GHz band) and Wi-Fi are the de facto standard for most wireless devices to communicate with other equipment or with the cloud, they can falter in these conditions. Before LoRa, remotely monitoring the temperature in a cold-holding unit often entailed making undesirable compromises, like drilling holes to run cable or setting up multiple antennas to extend the signal. Those efforts add expense, labor and potential points of failure – and could end up voiding equipment warranties.
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Digital, automated and wireless food safety systems are proliferating in restaurant kitchens, thanks to their ability to provide better results, safer food, enhanced brand protection and peace of mind that operations are shielded against food safety disasters. However, smart devices like temperature sensors cannot work if they cannot successfully and consistently communicate at all times.
The LoRa-enabled sensor “lives” fully in the environment it is monitoring, so no wiring, drilling or extra equipment (like repeaters or external antennas) are required to get data from the device to the Cloud. LoRa sensors are also hardened against power grid issues; data can be stored on the device until power and/or internet connectivity is restored.
LoRa presents exciting new opportunities for restaurants to get smart about their operations, implement more effective food safety systems and drive greater efficiencies.
Carla’s Pasta: The Production Facility of the Future
Carla’s Pasta is setting new standards in the food safety industry. Its new production facility is designed around a high hygiene, BRC+ concept, and the only ready-to-eat filled pasta company in the U.S. establishing this level of excellence for food safety.
This new state-of-the-art production facility is purposefully designed with a three-zone hygiene system, requiring employees and equipment designated to each zone to remain within their respective area. This prevents pathogens from ever entering food prep areas. The facility features 21-inch stainless steel concrete filled baseboards to eliminate harborage collecting cavities, stainless steel curbs to block moisture collection, and ¼-inch thick antimicrobial coated concrete floors for a chemical and slip resistant surface.
The use of multi-zoned, stainless-steel air ducts in high hygiene areas create positive air pressure to prevent outside air from ever entering, minimizing any risk of foreign airborne contaminants. The ultraviolet lighting and HEPA filtration systems disinfect and filter out foreign matter from the air.
Underneath the facility, an isolated multi-zone draining system carries wastewater away from each zone independently, so the plant is never at risk for contamination if a backup were ever to occur. Drain pipes in the building are bound together by a process called electrofusion, which provides a seamless, welded seal between sections of pipe, preventing any opportunity for pathogens to propagate.
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An Environmental Monitoring Program (EMP) is also strictly enforced throughout the building, to seek out any traces of pathogens. Before the start of production, and each day, allergen and ATP swabs (measuring actively growing microorganisms) are conducted throughout the facility. Case Level 10 testing on all finished product is also completed regularly to ensure maximum confidence in food safety. Every night, 40,000 gallons of hot, pressurized water is heated to 130 degrees Fahrenheit and used for a complete facility wash-down, including the blanchers and spiral freezers.
With the facility of the future now a reality, Carla’s Pasta continues to lead the industry with an unprecedented level of food safety practices. This facility totals 90,000 square feet, bringing the entire production capacity to just shy of 200,000 square feet.
Carla’s Pasta is the largest specialty filled pasta company in the U.S., woman owned and family operated since 1978 and proud to be recognized and part of NWBOC.
Keep Your Customers Cool and Your Profits Hot with TurboCool
For many regions, the beautiful blooms of spring also serve as notice that hot summer months are on the horizon. Yes, during the summer people venture out, plan vacations and depending on your region, the economy is bustling from tourism. The rise in temperature, sunny weather and happy activity can have a significant impact on restaurants who naturally benefit from the increase in people traffic. However, if you happen to be in a hot and humid environment, you’re faced with a host of additional challenges: limited indoor seating, increased wait times, unhappy customers and empty patio seating. Most of the year, customers dining al fresco is a great way to ease the pressure in the main dining room and increase daily profits, but in the hottest, most humid part of summer, everyone wants to sit in cool air conditioning. Normally this meant a sparse outdoor crowd until dusk but that no longer has to be the case. Thankfully, science and technology have a solution for those hot summer days.
Misting tents and fans are nothing new, but soggy food does not seem to have caught on as a huge seller in restaurants. There is certainly a place for misting tents and fans; poolside cabanas, beach patio bars and anywhere where the expectation of getting wet is acceptable. What do you do if your outdoor dining experience doesn’t fit into any one of those categories? You turn to TurboCool™. Developed by Al Erturk, Founder and Chief Executive Officer of ANIKs Outdoor Comfort Solutions, TurboCool is a patented solution guaranteed to keep you dry, while lowering the ambient temperature by 10 to 15 degrees in humid environments and as much as 30 degrees in arid environments.
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If you are looking to increase per table revenue in your outdoor dining area during those hot summer days and keep your customers happy and coming back, TurboCool is the ideal solution.
