No wifi at the venue? Your temperature log still doesn't stop.

Here’s what a food safety inspector actually checks for hot food served off-premise: the temperature right before it leaves the kitchen, the temperature when it arrives, and whether it stayed within the range window during the period of service.

The problem is, places where catering happens are not usually connected to the internet. So to stay compliant, you measure each hot plate temperature with the probe, then log on paper. It’s highly inefficient and time-consuming.

°Celsi’s solved this in 2 ways:

Our catering setup pairs with Thermapen (the Rolls Royce of thermometers) and other probes so you can check temperature as required
The readings get captured and stored on the device and the moment you have wi-fi everything syncs to cloud

There are no gaps in record and no loss of data. °Celsi can work offline for as long as you need it.

This is suitable for occasional catering as well as full time catering business that wants to maintain high standards for keeping records. Currently used by our client Guzman y Gomez.

The °Celsi catering event form, with date, venue name, address, timezone and hot and cold temperature limits — Set up the event once — venue, limits, timezone.

The event's menu items list, each dish tagged HOT and reorderable — Add the menu items you need to check.

A printed catering temperature record showing pre-transport, arrival and two service checks for every menu item, with one item marked discarded — The finished record, ready for the inspector.

What you get:

Temperature measured before leaving the kitchen, and on arrival
No lost readings when you’re offline — they store and sync the moment you reconnect to internet
One consistent, audit-ready record whether you’re in a commercial kitchen or a marquee in a paddock