four zones · complete plant.
A Mexican industrial smoke-curing and charcuterie plant has four operational fronts categorically different from other meat productions: precise smokehouse (cold smoke vs hot smoke), weeks-long curing room with precise T+RH, finished product cold storage + operator air (CO₂ + TVOC) + CFE sub-metering. AstreaIoT covers all four respecting the master charcutier's traditional recipes.
smokehouse · cold smoke 60-90°C / hot smoke 80-120°C
PT100 probe per smokehouse (cold smoke 60-90°C for hams + salmon / hot smoke 80-120°C for sausages + bacon) · continuous smoking curve log · WhatsApp alert to master charcutier if out of band · temperature probe from our catalog. Compatible with industrial smokehouses (national scale) and artisanal charcuteries (boutique premium).
precise weeks-long curing room T+RH
high-precision T+RH probe per curing room (target 10-15°C / 65-80% RH over weeks for serrano-style ham + prosciutto-style + salami) · continuous weekly log · cellar manager dashboard + WhatsApp alert to master charcutier if out of range. 6-18 month aging requires continuous surveillance.
operator air · CO₂ + TVOC (staff health)
air sensor (temperature, humidity, CO₂ and TVOC) in operator zone · threshold alert + an alert so your team ventilates. Smokehouse air with alarm and record: evidence for your NOM-010-STPS-2014 assessment.
finished cold storage + CFE sub-metering
T probe per finished-product walk-in cooler (target 2-7°C hams · 0-2°C fresh · -18°C frozen) · door sensor + compressor meter · NOM-251 cold chain logged. Main-panel meter with per-line CFE sub-metering + power factor.
Out of scope: cured-meat mixture formulation (that's your master charcutier). Also not the choice of smoking wood (mesquite, oak, apple, cherry) — that's tradition. Platform monitors smokehouse + curing + IAQ environment.
what we protect · what we prevent.
- +Smokehouse with precise curve · well-processed charcuterie · curve record for NOM-213 · botulism risk watched
- +Monitored weeks-long curing room · defended weeks-long batch · defended premium charcuterie brand
- +Operator air watched · protected operators · record for your NOM-010-STPS-2014 assessment · defended chronic health
- +Validated finished cold storage · clean NOM-251 + COFEPRIS · defended brand reputation
- +CFE sub-metering + power factor · consumption per line in plain view
- ✕Smokehouse 60°C × 24h instead of 80°C × 24h hot smoke · undercooked charcuterie · Clostridium botulism · recall + brand crisis
- ✕Summer curing room RH drops to 50% · 12-month prosciutto-style batch lost · catastrophic premium brand
- ✕Smoke accumulated in operator zone · stale air without warning · STPS accident + investigation + chronic health
- ✕Finished-product walk-in fails weekend · hams at 18°C · broken cold chain · NOM-251 compromise
- ✕NOM-213 COFEPRIS audit without log · extensive investigation · brand value + recall
eight use cases · four critical areas.
for the master charcutier + sanitary lead.
Master Charcutier + Sanitary Lead + Plant Manager. Two cases · hot-smoke smokehouse off-band during overnight cycle, cold-smoke smokehouse with low winter T. Botulism + profile.
for the master charcutier + cellar manager.
Master Charcutier + Cellar Manager + Premium Director. Two cases · summer low-RH curing room with 12-month prosciutto batch, high-T curing room accelerates maturation. Aging + premium brand.
for the safety lead + STPS lead.
Safety Lead + STPS Lead + Master Charcutier + Operators. Two cases · stale air in the smokehouse operator zone, chronic exposure to smokehouse smoke. Life + chronic health.
for the CFO + quality lead.
CFO + Quality Lead + Logistics Lead + Commercial Manager. Two cases · weekend finished-product walk-in fails, NOM-213 COFEPRIS audit without log. Cold chain + compliance.
three compliances · one platform covers all three.
For multi-plant production (multi-plant meat processors), comparison across plants with a score + exportable file per plant for the inspector.
from sensor to report · every few minutes · without human intervention
Five steps. They run in parallel across all your sites, all the time. When something crosses a threshold, the flow completes in under five minutes — alert delivered, response logged, inspector-ready evidence captured.
measure
Sensors measure temperature, humidity, current, door-open, leak and other magnitudes every few minutes — no operator required.
detect
The system compares each reading against the threshold configured per recipe · per site · per equipment. Threshold crossing triggers the flow.
alert
The alert routes to the right person via WhatsApp, email or push · per role and schedule configured.
respond
The operator acts from the dashboard or mobile app. The corrective action goes into a timestamped log with signature, which can’t be edited.
audit
Everything becomes part of the audit package · time series, critical events, corrective actions, NOM report ready in two clicks.
Five steps · no manual operators · no paperwork · no gaps.
five phases · per plant.
site survey + plant plan
2-3 daysTechnical visit + inventory of smokehouses (cold + hot), curing rooms (multi-month aging), walk-in cold storage, IAQ operator zone, CFE panel · deployment plan with NOM-213 + premium brand emphasis.
physical installation
2–7 days per siteSmokehouse PT100 probes + curing high-precision T+RH probes + air quality sensor + walk-in cooler probes + CFE meter · gateway with backup · without affecting production.
configuration + recipe integration
2-4 weeksPer-recipe smokehouse curves (cold/hot smoke per product) + weekly curing room thresholds · temperature reports for NOM-213 + COFEPRIS · master charcutier's recipe respected.
team training
2 daysMaster Charcutier + Sanitary Lead + Cellar Manager + Safety Lead + CFO + Operators · each role trains on their flow.
30 days of support + first audit
30 daysAstreaIoT specialist available · first monthly report with smokehouse + curing + IAQ + cold storage · first backed NOM-213 audit.
For multi-plant production, per-plant deployment with standardized BOM.
common questions · before the quote.
are NOM-213 audits specifically backed?
Yes · with the time-stamped temperature record NOM-213 asks for: monthly smokehouse, curing and cold-storage report + exportable file. Your sanitary lead hands it to the COFEPRIS auditor.
what does the air sensor in the operator zone measure?
Temperature, humidity, CO₂ and TVOC, from local stock. It goes in the work area, not inside the smokehouse. Placement is decided at the site survey.
does the PT100 probe continuously withstand smokehouse T?
Yes · temperature probe (operational 60-150°C) · smoke + temperature resistant cable · with a factory calibration report.
are master charcutier traditional recipes backed?
Yes · platform respects the historical range of each smokehouse + curing room that master charcutier has established. Alert only when something falls outside the range. The master makes decisions; the platform documents + alerts.
how is pricing for boutique charcuterie vs industrial production?
Scalable model: boutique charcuterie with 1-2 smokehouses + 1-2 curing rooms = accessible cost (15–30-day Hybrid Pilot). Industrial production (national meat processors) = enterprise scale with cross-plant dashboard. Approximately between several thousand and tens of thousands of pesos monthly.
is the "24/7 monitored charcuterie" brand narrative defensible?
Yes, with data: the temperature and humidity history of every smokehouse and curing room is stored, and you can share the report for each batch period with your customers. Defensible premium charcuterie brand vs industrial. Applicable to serrano-style ham, prosciutto-style, premium artisanal salami.
does it integrate with ERP systems (national meat processors)?
The platform sends signed events (webhook) to your ERP or your own system. Receiving data from your ERP we build with you as a project.