Service ends at eleven. The cold room fails at three. Frigo tells you at three.
Walk-ins, freezers, bars, buffets, wine cellars, guest rooms: from a single kitchen to every property in a group, Frigo tracks temperature and humidity around the clock — and alerts the people you choose the moment a reading leaves its range, even when nobody is there.
Kitchens · Bars · Buffets · Wine cellarsTemperature & humidityHACCP records · Pest monitoring on request
- 23:10
Service over · all 9 spaces in range
- 01:30
Kitchen empty · readings continue
- 03:12
Cold room 1 above 5 °C — alert sent to head chef and night porter
- 03:20
The door hadn't latched — closed
- 03:46
Back in range — event logged
- 06:30
Prep starts · stock safe
Illustrative.
From one kitchen to every property.
A restaurant has its walk-in and its bar. A hotel adds buffets, banquet stores, a wine cellar and a hundred guest rooms. Frigo groups every space by outlet and by site, so each team sees what's theirs — and nothing is left unwatched.
Kitchen & walk-ins
Cold rooms, freezers and prep fridges — the core of your HACCP self-monitoring, recorded automatically.
Bar
Beverage fridges and back-bar stock. Know a fridge has stopped cooling before the evening rush, not during it.
Buffet & display
Display fridges and buffet counters warm up during service. Frigo shows when, and for how long.
Wine cellar
Too warm and wine ages fast, too dry and corks shrink, too damp and labels suffer. Temperature and humidity together.
Guest rooms & spa
Room comfort, humidity around pools and saunas — tracked like every other space, without anyone walking the floors.
Every property
One group, many sites: every restaurant and hotel in one account, grouped by property, outlet and space.
Flat as a ruler. Lives in your cold room.
The Frigo sensor is a slim strip that sticks inside a walk-in, a display fridge, a freezer or a cellar wall. Nothing for a busy kitchen to knock off, nothing to plug in — and it measures temperature and humidity from day one.
Illustrative.
The temperature log that writes itself.
HACCP self-monitoring means temperature checks — every unit, every day, usually on paper someone has to remember. Frigo records every reading automatically and keeps every excursion with its start, end and duration — complete, time-stamped, ready when the inspector asks.
A monthly report per device is included; weekly reports can be added. Frigo AI adds a short plain-language summary that points out recurring patterns. Frigo supports your HACCP self-monitoring — your HACCP concept stays yours.
By space
| Space | Range | Avg | Excursions |
|---|---|---|---|
| Cold room 1 | 0–5 °C | 2.9 °C | 1 · 34 min |
| Freezer | below −18 °C | −20.6 °C | 0 |
| Prep fridge | 0–5 °C | 3.4 °C | 0 |
| Buffet counter | 0–7 °C | 5.8 °C | 11 |
| Wine cellar | 10–14 °C · 60–75 % RH | 12.4 °C · 68 % | 0 |
Most spaces stayed in range for all of September. The buffet counter went above 7 °C on 11 mornings, mostly between 08:30 and 09:30. Cold room 1 had one excursion on the night of 15 September, lasting 34 minutes.
The trap that reports back.
In a kitchen, pests are a hygiene problem and a reputation problem. Frigo's connected traps sit in the same platform as your sensors — no more crawling behind shelves to check traps that have been empty for months, or sprung for weeks.
What each trap tells you
Battery-powered, on the same wireless network as your sensors — no extra infrastructure.
In the same platform
Illustrative. Trap events sit next to your temperature events, in one record.
Installed this week. Monitored this week.
Stick on the sensors
One per cold room, freezer, buffet counter or cellar. Stick it on and you're done — no downtime during service.
Plug in connectivity
One unit per site, into a normal socket. It connects every sensor without using your kitchen or guest Wi-Fi.
Set limits and recipients
Scan the QR code, name the space, set its limits — 0–5 °C for a cold room, for example — and choose who gets notified: head chef, manager, or both. Readings and records start the same day.
Every new setup starts with a 14-day evaluation period.
Tell us what's in your kitchen.
How many kitchens, cold rooms and sites — and whether there's a bar, a buffet or a wine cellar. That's all we need to suggest a setup that fits.
A concrete setup · Price in writing · No obligation
from €14 / sensor / month
Hardware included in the subscription
Connectivity (one per site) €10 / month
SMS alerts as an add-on · pest monitoring on request
14-day evaluation period
Prices in CHF, EUR or GBP · Full pricing