Food regulations say cold storage must stay below 40 °F, freezers at 0 °F, and dry storage between 50–70 °F. The required check is twice a day, but bacteria can double in 20 minutes — and most cooler failures happen overnight, when nobody's there to catch them. By morning prep, the walk-in may have already been warm for hours.
The Restaurant Starter Kit covers your walk-in cooler, freezer, and dry-storage areas with continuous wireless monitoring. Readings every few minutes, alerts the moment a zone drifts out of safe range, and HACCP-ready PDF exports for your health inspector.
What's included
2× NEO-1D — temperature + humidity sensors with display (walk-in cooler + dry storage)
1× NEO-1P — probe sensor for freezer core temperature (the most defensible placement for inspectors)
Single-location restaurants, cafés, bakeries, ghost kitchens, and small food-service operators.
Why iMatrix
Sensors store readings locally even when offline, so a Wi-Fi outage doesn't create a gap in your record. NEO-1 series sensors read from -40 °F to 158 °F and up to 100% RH — one sensor platform covers your freezer, walk-in, and dry pantry without mixing-and-matching hardware. Save roughly 10–15% versus buying the components à la carte.
