Cold Chain Food

You deal in frozen and chilled food — one break in the cold chain and the whole batch is scrap. Expiry dates and temperature logs are your lifeline.

3つの大きな悩み

Freezer temps get logged by hand every two hours — when the compressor dies at 2 AM, you find out at sunrise with a whole room of thawed product.

FIFO depends entirely on worker goodwill — new stock lands in front of old, and near-expiry goods get tossed by the case.

A customer asks for a full temperature trace — you spend three days stitching spreadsheets and still come up two gaps short.

1
Morning: the temperature board is all green — a small overnight fluctuation was auto-logged with affected batches flagged.
2
Midday: inbound scan captures expiry dates automatically, and the system directs the forklift to the right slot by FEFO.
3
Afternoon: picks pull only the nearest-expiry batches; anything within 30 days auto-alerts, and a promo list is already with sales.
4
Before clock-out: export the temperature-and-batch traceability report and send it to the key account in one click — compliance no longer means all-nighters.