A Tbilisi restaurant group replaced paper HACCP logs with SP Uni loggers in every freezer and cold room — and caught a failing compressor before it cost them a weekend of stock.
A restaurant group running fourteen kitchens across Tbilisi had a cold-chain routine familiar to any chef: a clipboard on the freezer door, a thermometer check twice a shift, and a folder of HACCP sheets nobody opened until an inspector asked for them. The numbers were honest, but they described two moments a day — not the night when a door was left ajar, and not the slow decline of a compressor that still hit temperature by morning.
The setup
Each cold room and freezer received an SP Uni logger — a sealed LoRaWAN device with an external probe rated for freezer duty. No wiring, no gateway per site: a single SP Net in the ceiling of each kitchen carries every logger in the building, and the smaller cafés reach the city’s public LoRaWAN coverage directly.
Provisioning was done in batches before delivery: every logger left the bench with its interval, thresholds and keys already written, so on site the work was literally screw the bracket, close the door. The whole rollout — 61 measuring points — took two working days.
What changed
- Temperature is now recorded every ten minutes, around the clock, into SP SmartCloud.
- HACCP reports are generated for any date range in one click — the folder of paper sheets is gone.
- Threshold alerts go to a Telegram group the duty managers already use. No new app to learn.
- Door-ajar incidents dropped to near zero within a month: the alert arrives while the food is still cold.
The save
Three weeks in, the platform flagged a walk-in freezer that was taking longer and longer to recover after each defrost cycle — still passing its twice-a-shift checks, but drifting. Maintenance found a failing compressor fan and replaced it on a Tuesday morning. The alternative version of that story ends on a Saturday night with a full freezer at +9 °C.
The group’s quality lead put it simply: the loggers did not change what the standard requires — they changed how much of the day the standard actually covers.