A New Standard in Meat Processing:  Wireless Temp Measurement

The FDA requires that the internal temperature of meat be measured once every minute during meat processing and cooking.  This is to ensure that the meat is cooked to the proper temperature and also cooled at the correct rate.  Traditional methods of doing this include either inserting a cabled thermocouple or a meat thermometer into the product.  The problem with the cabled thermocouples is the fact that they have cables.  These greatly restrict their ability to move around in the cramped industrial ovens and are also a weak point that is susceptible to breaking.  The problem with the meat thermometer is that it has to be manually checked, which means opening the oven to check.  Matrix Product Development has spent the last three years developing and producing a wireless solution for meat processing.

Wyze Temp is a wireless temperature probe that allows for an automated and wireless process to ensure that the temperature is always at the desired point.  The probe works by reading the temperature and sending a wireless signal to a receiving base.  The base reads the signal and records the temperature.  If a temperature reading is not received, the probe temperature is read again and recorded.  Each base can receive and read signals from 14 different sensors at once so that the amount of bases in the oven is minimal.

By ensuring that all the ovens are cooking at the correct temperatures and for the right length of time, the safety of the food can be ensured and the amount of waste minimized in meat processing.