the cold room at night
the compressor that stops in the early hours and the product that shows it when the store opens
AstreaIoT · sensors that alert you on WhatsApp when something on your site goes out of range
For supermarkets and grocery stores · NOM-251
the cold room at night, the island that warms up and the record for the health inspection:
your cold watched even while the store is closed.
A night with the meat cold room’s compressor stopped shows up when the store opens, when the product is already out of range. And when the health inspection comes, it asks for the temperature record of rooms, cases and islands: with the paper sheet, the gaps are yours. AstreaIoT watches every cold room, case and island in the store, alerts on WhatsApp whoever can act and builds the record by itself.
meat cold room2.1°Cfreezer room−18.6°Ccompressor12.7Areceiving doorclosedsample readings, as your team sees them
the receiving door
the door left open after receiving, or opened while the store is closed
the record at the inspection
the health inspection asks for the temperature records; with the paper sheet, the gaps are yours
from the stockroom to the sales floor, one platform.
The cold rooms, the freezer room, the cases and the islands come in from the first store, with the receiving door and the temperature record.
cold rooms and freezing
from day one2.1 °C · meat cold roomthe temperature now · sample
−18.6 °C · freezer roomthe temperature now · sample
12.7 A · compressorthe current now · sample
kWh this month per room, from the panel · sample
- freezer1,860 kWh
- meat1,240 kWh
- dairy980 kWh
In every cold room and in the freezer room: a temperature sensor, a door-opening sensor and a current meter on the compressor. If the compressor starts working too hard, it alerts you when its draw changes, with the room still in range.
cases and islands
from day one3.4 °C · dairy casethe temperature now · sample
−20.4 °C · frozen-food islandthe temperature now · sample
A probe in the cold air of every case and another among the product of every island, day and night: an alert if they go out of range, with the time it started.
the receiving door
from day one62 min open · 06:00 to 12:00the receiving door, the morning deliveries · sample
A contact on the receiving door: every opening with its time and the minutes it stayed open. An alert if it opens outside the receiving hours you set, or if it stays open after receiving.
the record
from day one168 rows · 0 without a readingthe week’s record, meat cold room · sample
The temperature record: one PDF per unit with one row per hour, for the health inspection or your internal audit.
point by point
seven points in your store, one screen.
From the stockroom to the sales floor: at each point, what is watched and who gets the alert.
example supermarket · the meat cold room is the one in the night that follows
hover a row · click to pin it · esc to let go
what goes on each unit
each sensor goes on the equipment you already have.
Five points of a supermarket and where the sensor goes on each one. They all go on the outside: no equipment is replaced.
- coldcold room
measures: the temperature inside the room, and every time the door opens.
installed: the probe on the wall, away from the evaporator; the contact on the door frame.
- coldfreezer room
measures: the temperature of the frozen goods, at −18 °C, and every time the door opens.
installed: the probe on the wall, away from the evaporator; the contact on the door frame.
- coldrefrigerated display case
measures: the temperature of the case’s cold air, day and night.
installed: under the canopy, in the air curtain, without opening the unit.
- powerelectrical panel
measures: the current of each compressor and the kWh of the cold and of the store; if a circuit loses power, it shows before the temperature does.
installed: clamped around the cables, without cutting them.
- doorreceiving door
measures: every time it opens, with its time; an alert if it is outside receiving hours.
installed: on the frame and on the door, with no cables or drilling.
and also
what we build with you.
For these points the sensor exists; we build the rule and the alert for your store, and the timeline goes in the proposal.
- built with youthe hot bar
The food temperature on the hot bar and the rotisserie: an alert if it drops under 58 °C.
tell us your case → - built with youthe bakery oven
Whether the oven reached its temperature by the time the first shift starts.
tell us your case → - built with youthe waste bins
How full they are, to call the pickup before they overflow.
tell us your case → - built with youthe people coming in
How many people come in each hour, to plan checkouts and shifts.
tell us your case → - built with youthe sales-floor air
CO₂, temperature and humidity on the sales floor and in the bakery.
tell us your case →
A night at the store, with sample data
what happens, and what you get.
- 10 days before
The platform sees the compressor working too hard.
The meat cold room compressor’s current has been more than 15 % over its baseline for two weeks. A recommendation is left on the dashboard: schedule the maintenance, with the room still in range.
recommendation · openCompressor · meat cold roomSucursal Centrolikely cause
It has drawn more than 15 % over normal (11.2 A) for 2 weeks: usually low refrigerant, a dirty condenser or a worn compressor.
what to do
Schedule the compressor maintenance: the refrigerant, the condenser cleaning and the wear, before it fails.
Oct 18 · the room is still in range
The recommendation on the dashboard, as the platform leaves it. Sample. - 01:20
The compressor can’t keep up: the current shoots up.
The blocked condenser makes it work too hard. At 01:30 it passes 15 A, 125 % of its nameplate, and the room starts climbing from 2.2 °C.
WhatsApp alert 01:35 · condenser cleaned 02:25currentout of rangenormal, up to 15 AMinimum11.7 Amié 28 · 02:40Maximum15.6 Aoutmié 28 · 01:35Out of range55 min1 excursion · mié 28Ver como tabla
Current of the meat cold room compressor from 23:00 to 05:00: steady at 12.7 A until 01:20, rises to 15.6 A and is over the 15 A limit from 01:30; at 02:25 it drops to 11.8 A and stays there. Sample data. Day Minimum Maximum Out of range mar 27 oct 12.6 A 12.7 A — mié 28 oct 11.7 A 15.6 A 55 min The compressor’s current from 23:00 to 05:00, and the limit that fires the alert. Sample. - 01:35
The alert reaches the maintenance lead’s WhatsApp.
With the store closed. It says which unit, what is happening and what to check first, and it is answered from the same chat. If nobody answers, it goes up to the store manager.
The message the platform sends, with sample data. - 02:10
He arrives, cleans the condenser and the current drops.
The app records what was done and who did it. At 02:25 the compressor is back at 11.8 A, and the room, which reached 3.8 °C, returns to 2 °C without leaving its range.
overload
Compressor · meat cold room
Refrigeration · Sucursal Centro
Criticalcurrent · 01:3515.6Anameplate 12 AdiagnosisIt has drawn more than 15 % over normal for 2 weeks: usually low refrigerant, a dirty condenser or a worn compressor.
› The product first: do not open the room. Check the condenser and the refrigerant; if the current does not drop, call the technician.
what was done02:10Acknowledged · maintenance lead
02:25Condenser cleaned; the compressor at 11.8 A
The alert in the app of whoever handled it. - before opening
The fresh-food manager checks: the record says the meat never left its range.
The room’s record, hour by hour, up to the store opening. Sample data.
the same night, two records
what the paper sheet sees against what the sensor sees.
The room's sheet is filled in three times a day. On October 27 the three readings were fine, and from 01:20 to 03:30 the meat cold room climbed to 3.8 °C with the compressor overloaded. The sheet does not see it; the sensor does, and the current alerted first.
temperatureout of rangeallowed, 0 to 4 °C
Minimum2.0 °Cmar 27 · 08:00
Maximum3.8 °Cmié 28 · 02:25
Out of range0 min0 excursions
Ver como tabla
| Day | Minimum | Maximum | Out of range |
|---|---|---|---|
| mar 27 oct | 2.0 °C | 3.0 °C | — |
| mié 28 oct | 2.0 °C | 3.8 °C | — |
meat cold room · October 27 to 28 · sample data
| the paper sheet | the sensor | |
|---|---|---|
| Readings of the day | Three, by hand, at 8:00, 14:00 and 20:00. | All day and all night, without anyone taking them. |
| The early-hours rise | It does not show: at that hour the store is closed. | From 2.2 to 3.8 °C between 01:20 and 02:25, without leaving 0 to 4 °C. |
| The compressor | Nobody knows it is working too hard. | At 01:35, 15.6 A against a 12 A nameplate: the alert, before the room went out of range. |
| When the health inspection comes | The sheets of every unit, with their gaps. | The hourly record of every room, case and island, for the period they ask for. |
the health inspection
when the inspection comes, the record is ready.
today
The paper sheet on every room, case and island, three times a day. If a shift did not fill it in, the gap is yours.
with AstreaIoT
- One record per unit.
- Cold rooms, freezer room, cases and islands: one PDF per unit with one row per hour, for the period you are asked for.
- The hours without a reading, counted.
- The record says how many hours are missing on each unit; if none is missing, it says so too.
- The alerts and what was done.
- Each alert keeps its time, who handled it and what was done, in the app of whoever received it.
what you see before the product is lost.
for the fresh-food manager.
The rooms and the islands, with the reading that shows it before it costs. Sample data.
The power goes out or the compressor stops in the early hours.
The room starts climbing with the door closed and the compressor drawing no current: the alert comes when it passes 4 °C, with the likely cause, a power cut or a stopped compressor.
points 1 and 5 · meat cold room and panelA frozen-food island starts warming up with the store open.
The probe among the product sees the island climb: the alert comes when it passes −15 °C, with the time it started, to check the defrost and move the product in time.
point 4 · frozen-food islandsfor the store manager.
The receiving door and the record. Sample data.
The receiving door opens while the store is closed.
The contact marks the opening outside the receiving hours you set: the alert comes at once, with the door and the time.
point 6 · receiving doorThe health inspection comes and asks for the records.
The temperature record of every room, case and island: one PDF per unit, one row per hour, no gaps at night, ready in minutes.
points 1 to 4 · rooms, cases and islandsfor maintenance.
The compressor and the power, from the panel. Sample data.
A compressor works too hard and nobody notices.
The current meter compares the compressor’s draw with its 30-day average: if it has been more than 15 % over for weeks, a recommendation is left to schedule the maintenance.
point 5 · panelWith the store closed, the night uses more than before.
The panel measures the store’s kWh and the cold’s apart, night by night: if the night uses more and the cold did not change, what was left on is not a room.
point 5 · panelper store, in four steps.
site survey
1 dayTechnical visit: inventory of cold rooms, freezing, cases, islands, doors and the panel, and who gets each alert.
physical installation
2–7 days per siteSensors on every room, case and island, a current meter on every compressor and a gateway that stores the readings while there is no connection, with the store open.
rules and alerts
by roleRanges per unit, the receiving hours of the receiving door and who gets each alert on WhatsApp: fresh food, store manager, maintenance.
the trial in one store
15 to 30 daysOne store with everything in place: you see the alerts, the record and the cold’s consumption before deciding on the rest.
To start, you tell us which rooms, cases and islands we watch and who gets the alert, in what order. The gateway needs a power outlet and cellular signal.
The norm and the calibration. NOM-251-SSA1-2009 asks for the temperature records of what is kept refrigerated and frozen: readings every few minutes per unit, with timestamps and a change log, and the period’s report as a PDF. Each sensor ships with its factory calibration report; it is not a certificate from a lab accredited by ema. For the inspection, your calibrated thermometer remains the reference.
If you have several stores, after the trial they come in by waves, with the same survey and the same rules: each new store starts with what was already set.
who we are.
AstreaIoT is the monitoring platform of Astrea Technologies, an engineering and software company in Monterrey since 2018. The sensor network is ours, we build the platform and the app, and the hardware comes from manufacturers we work with directly. We install in northern Mexico with our own team and in the rest of the country with partner integrators.
Hardware from Milesight, Dragino and Tektelic; stock in Mexico through Syscom.
common questions before the quote.
What happens if the store loses internet?
The gateway stores the readings while there is no connection and uploads them when it comes back. The sensors keep recording and everything syncs on reconnect.
Can it connect to old cold rooms, cases and islands?
Yes. The sensors are external and mount on any unit, without touching the refrigeration system and without closing the store.
Who gets the alert, and at night?
You decide who gets each alert and in what order: the fresh-food manager, the store manager, maintenance. It arrives on WhatsApp at any hour; if nobody answers, it goes up to the next one.
How many sensors does a store take?
One per unit: every room, case and island has its own, every door its contact and every compressor its meter at the panel. The exact number comes out of the survey.
Do you also measure the hot bar, the oven, the waste bins or the people coming in?
What you see on the plan we deliver from day one. The hot bar, the oven, the waste bins, the people coming in and the sales-floor air we build with you, per project: they are under «what we build with you», or tell us on /contacto what you want to measure.
What do I show the health inspection?
The temperature record of every room, case and island: one PDF per unit with one row per hour, for the period they ask for. Each sensor ships with its factory calibration report; it is not a certificate from a lab accredited by ema: your calibrated thermometer remains the reference.
your store’s next night is already watched.
Thirty minutes. You tell us how many cold rooms, cases and islands each store has and who gets the alert. We hand you a quote per store.