Restaurants, institutional kitchens, processing workshops
No more pencil-and-paper HACCP sheets. Your cold rooms, refrigerated display cases and storage areas monitored automatically 24/7, with self-monitoring reports ready for your cantonal inspections.
Paper HACCP sheets are wasted time and a health risk
No one fills in the handwritten readings in real time.
The commis or the chef is supposed to record temperatures twice a day. The reality: the sheet is filled in at the end of service, sometimes at the end of the week, sometimes from memory. If a fridge drifts overnight, no one knows. If food poisoning occurs, you cannot trace back to the cause.
When the cantonal inspection arrives, you cannot improvise.
The cantonal chemist, the cantonal veterinarian or the inspection service will not be satisfied with an incomplete binder. You have to prove — with timestamped evidence — that the cold chain has been maintained. Without an automatic history, you risk an administrative closure.
Continuous monitoring, immediate alerts, automatic reports
The 2IoT Sense range, tailored to Swiss catering and the food industry. Data 100% in Switzerland, on our infrastructure in Crissier.
Automatic 24/7 monitoring
Your cold rooms, fridges, display cases and storage cabinets are read every 5 minutes, with no human intervention. At night, on weekends, during holidays — monitoring never stops.
Immediate alerts
SMS or email notification as soon as a threshold is exceeded. Displayed in the kitchen on a dedicated screen. Automatic escalation to the manager if no one reacts within the defined timeframe.
Automatic self-monitoring log
HACCP reports generated and archived automatically. No more paper sheets to fill in, no more binders to store. Everything is ready and exportable for your cantonal inspections.
Optional predictive AI
Anticipates refrigeration unit failures 24 to 72 hours before they occur. Can be enabled site by site on your critical zones. No more spoiled goods because a compressor failed overnight.
The interface, at a glance
A consolidated view of all your critical points — positive and negative cold rooms, refrigerated display cases, ageing cabinets, storerooms. HACCP reports generated automatically.
| Name | Type | Status |
|---|---|---|
| Cold room + | THP | Active |
| Cold room − | THP | Active |
| Entrance display | THP | Out of range |
| Dishes display | THP | Active |
| Ageing cabinet | THP | Active |
| Dry storeroom | THP | Inactive |
| Time | Sensor | Type | Severity |
|---|---|---|---|
| 11:46 | Entrance display | Temperature > 8 °C | Critical |
| Date | Sensor | Type | Severity | Duration | Escalation | Status |
|---|---|---|---|---|---|---|
| 28/05 · 11:46 | Entrance display | Temperature > 8 °C | Critical | 24 min | Active | |
| 27/05 · 22:11 | Cold room − | Temperature > -18 °C | Warning | 6 min | Resolved | |
| 26/05 · 14:33 | Ageing cabinet | RH < 70 % | Warning | 15 min | Resolved | |
| 25/05 · 03:48 | Cold room + | Temperature > 8 °C | Critical | 8 min | Resolved | |
| 24/05 · 19:21 | Dry storeroom | Sensor offline | Info | 2 min | Resolved |
| Created | Name | Type | Format | ||
|---|---|---|---|---|---|
| 2026-05-20 14:32:11 | HACCP self-monitoring — May | Report | |||
| 2026-05-18 09:14:25 | OSAV — Cold chain | Report | |||
| 2026-05-12 16:42:08 | LDAl — Monthly traceability | Report | |||
| 2026-04-28 15:29:39 | OHyg — Cantonal audit | Sub-report | |||
| 2026-04-28 10:35:10 | ISO/IEC 17025 — Calibration | Sub-report | |||
| 2026-04-15 08:12:45 | Custom report | Report |
Interactive preview — 4 explorable views. Fictitious data for demonstration purposes.
A French-speaking Swiss group operating 12 restaurants
An anonymised example of a multi-site deployment carried out in French-speaking Switzerland — a single owner operating several restaurants, brasseries and bistros under one management.
The context
A French-speaking Swiss group operating 12 restaurants — brasseries, bistros and fine-dining venues spread across several cantons. Before the deployment: each chef filled in their establishment's HACCP sheets by hand, binders piled up in the back kitchen, and the owner had no consolidated view of the group's compliance.
The deployment
80 sensors deployed across the whole scope — positive cold rooms, negative cold rooms, refrigerated display cases, ageing cabinets. One border gateway (LTE/4G) per restaurant, with a central console at headquarters for management.
The result
No more paper sheets in the 12 kitchens. Each chef sees the status of their equipment live on a kitchen screen. The owner consolidates the self-monitoring reports at headquarters, restaurant by restaurant. Cantonal inspections go smoothly: everything is timestamped, archived and exportable in one click.
Compliant with your sector's requirements
The standards and regulations the platform covers natively for Swiss catering and the food industry.
Compliant with the requirements of the Federal Food Safety and Veterinary Office.
Standard self-monitoring method for foodstuffs — monitoring of critical points (cold rooms, cooking, cooling).
Swiss law on foodstuffs and utility articles — cold chain traceability.
Ordinance on foodstuffs and utility articles — temperature and hygiene requirements.
Federal ordinance on hygiene in the food sector — storage, processing, distribution.
Accredited sensor calibration via an SCS-accredited laboratory — evidentiary value of your measurements in the event of a dispute.
Six steps to move forward together
From the first demo to ongoing operations — a clear path to build a long-term partnership.