NAFEM 2019

New Bluetooth Thermometer launch at NAFEM 2019.

Comark Instruments is launching its latest Bluetooth™ product innovation at The NAFEM 2019 Show, February 7-9, 2019 in Orlando, Florida, the BT4x Bluetooth Thermocouple Food Thermometer.

Visit Booth 854 to see how the Comark range can automate the temperature data collection required for today’s Wireless HACCP and Food Safety plans.

The new Comark BT4x Bluetooth Food Thermometer is designed for all food service operations to quickly, safely and effectively monitor critical temperatures for deliveries, storage, cooking, cooling and hot holding, through to final serving. The Comark BT4x Bluetooth Food Thermometer has all the features of the best-selling C2x Thermometer but now incorporates recording via Bluetooth to eliminate the need for paper record keeping.

BT48 Bluetooth Food Thermometer

Following the earlier launch of the BT25x Bluetooth Pocketherm™ Fold-Out Thermometer last year, it became clear that customers welcomed the ease of recording and storing temperature records on the Cloud, hence a thermocouple thermometer with a choice of specialty probes was the next step.

The BT4x Bluetooth Thermometer is designed for use with Comark Kitchen Checks App; a complete HACCP management platform that uses a Comark Bluetooth Thermometer to collect your HACCP temperature data and relay it to the Cloud.

The App streamlines HACCP compliance through an intuitive sorting by kitchen functions. Cooking temperatures, for instance, can be recorded by product and if there is a problem a corrective action can appear immediately, to ensure food stays safe. Step-by-step information on the screen guides operators through tasks to ensure consistency from shift to shift.

Observing your Comark Kitchen Checks Dashboard on your PC gives an overview of the system 24/7.  You can see your operation at a glance, review data and produce reports for your HACCP compliance program.

Join us at Booth 854 to see how Comark’s Bluetooth innovations help reduce the risk and increase labor efficiency in foodservice operations.