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 + smoke IAQ (CO + PM2.5) + 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 (FUD, Bafar 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.
smoke IAQ · CO + PM (life-safety + health)
basic air quality sensor (T+RH+CO+CO₂) in operator zone · alert CO > 50 ppm + automatic ventilation activation. For intensive-smoke operations (simultaneous multi-smokehouse), advanced 9-in-1 air quality sensor (HCHO + O₃ + PM10) available via direct-import 4-8 weeks + PM2.5 variant lead time — caveats baked-in upfront. STPS NOM-026 personal protection.
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 compliant. 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 · backed NOM-213 · avoided botulism
- +Monitored weeks-long curing room · defended weeks-long batch · defended premium charcuterie brand
- +Smoke IAQ watched · protected operators · STPS NOM-026 compliant · defended chronic health
- +Validated finished cold storage · clean NOM-251 + COFEPRIS · defended brand reputation
- +CFE sub-metering + power factor · quantifiable savings · backed COFEPRIS audit
- ✕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 · CO > 200 ppm · 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 · CO accumulated smokehouse operator zone, chronic PM2.5 exposure 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 (FUD multi-plant, Bafar network, Sigma Alimentos), cross-plant dashboard with compliance ranking + NOM-213 evidence snapshots for inspector.
from sensor to report · every five 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 five 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 an immutable log with timestamp + signature.
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
3-5 daysSmokehouse PT100 probes + curing high-precision T+RH probes + air quality sensor (+ advanced direct-import sensors if applicable) + 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 · NOM-213 + COFEPRIS report templates · 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 + consolidated direct-import procurement for advanced smoke IAQ sensors.
common questions · before the quote.
are NOM-213 audits specifically backed?
Yes · pre-configured templates for NOM-213 meats + monthly report with smokehouse + curing + cold storage + IAQ. COFEPRIS your Responsable Sanitario hands the evidence packet to the auditor (two-minute prep).
what about advanced IAQ sensor for intensive smoke?
Basic air quality sensor (T+RH+CO+CO₂) available domestic stock. For intensive multi-smokehouse operations, advanced 9-in-1 air quality sensor (HCHO + O₃ + PM10) + PM2.5 variant available via direct-import with 4-8 week lead time — caveat surfaced upfront. Decision made at site survey per operation.
does the PT100 probe continuously withstand smokehouse T?
Yes · temperature probe (operational 60-150°C, peaks up to 500°C) · smoke + temperature resistant cable · calibrated in accredited laboratory.
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 (90-day Hybrid Pilot). Industrial production (FUD, Bafar, Sigma) = 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 · optional public dashboard for your website · per-product QR-code links to batch + aging months snapshot. Defensible premium charcuterie brand vs industrial. Applicable to serrano-style ham, prosciutto-style, premium artisanal salami.
does it integrate with ERP systems (FUD systems, Bafar, Sigma Alimentos)?
Yes · REST API + webhook · integration with SAP, Oracle, proprietary systems. Consolidated production data for reports + per-batch evidence snapshots for inspector.