More insight into every tray, every production run
For chilled-fresh meals, proper temperature control is essential. Yet, in many production lines, the temperature is still checked manually and on a random basis. Such measurements take time, require extra handling, and reveal little about the products produced between the random checks.
TEMPVIS measures the heat profile of every package directly on the line. Non-contact and without interrupting the production process. Deviations are immediately visible and every measurement is digitally recorded. This gives your quality team a much more complete picture of the process.
From sporadic measurements to continuous process monitoring
- Automatic measurement of every package
- No manual spot-check temperature measurements required
- Direct alarm or NOK signal in case of a deviation
- Digital logbook with product, time, and measurement result
- Support for HACCP registration and audit preparation
- More insight to limit unnecessary overheating
Measuring at the moment that matters
An industrial thermal imaging camera records the temperature distribution of the packaging immediately after sealing or pasteurization. As a result, not just a single measuring point is viewed, but the entire relevant surface and, depending on the product, every compartment of the tray.
The camera measures the film plane. A product-specific thermal model translates this measurement into a substantiated estimate of the food surface temperature. The relationship between the two is validated during implementation using reference measurements. A blackbody temperature reference supports a stable and traceable measurement in the production environment.
Respond immediately to deviations
TEMPVIS links the inspection result to the line control. When packaging falls outside the set limits, the system can immediately issue a warning or send a NOK signal for automatic sorting out.
Operators see the current thermal image, the active product, and the result on the dashboard. Historical data can be retrieved and exported for analysis, reporting, and audits.
Improve food safety and product quality
Comprehensive measurement yields more than just extra certainty. The collected temperature data shows how much margin truly exists in the process. This offers opportunities to fine-tune pasteurization or hot-fill settings more accurately.
Reducing unnecessary overheating can contribute to:
- A better texture and taste
- Lower energy consumption
- Lower product waste
- A more stable production process
- Faster analysis for quality questions
Turnkey integrated into your existing line
For which production environments?
TEMPVIS has been developed for producers who want more control over thermal processes, including:
- Chilled ready-to-eat meals
- Multi-compartment meal trays
- Hot-fill process
- Production lines with pasteurization or temperature-critical steps
- Environments where traceability and audit data are important
First demonstrate, then implement
The correct measurement method and limit values depend on the product, the film, the air layer, and the process. Therefore, a TEMPVIS project begins with measurements on your own products. This is how we determine in advance what is reliably measurable and how the solution can be validated within your quality plan.
