TeleSense @ CAMP

TeleSense is headed to the California Association of Meat Processors convention at Cal Poly in San Luis Obispo this week! We are excited to share our IoT remote monitoring solutions for meat processing and to learn about other new innovations in the meat industry at one of the region’s great learning institutions for Agricultural and Food Science.

Source: http://mmm-yoso.typepad.com/mmmyoso/2014/01/roadtrip-firestone-grill-san-luis-obispo.html

And, as with any San Luis Obispo trip, none is complete without stopping for some famous Firestone Grill tri-tip sandwiches in downtown SLO. If you haven’t made one before, a tri-tip roast requires precision care and quality control throughout a prepping and cooking process that takes two to three hours. Meat needs to be marinated for hours. Previously frozen or chilled meat needs to be brought down to room temperature so the meat is cooked evenly, which can take about two hours. Then comes the grilling portion which takes only 30 to 40 minutes, but the grill master needs to stay nearby in case of any flame flare ups to minimize burnt edges. Plus, the grill’s ambient temperature should always be maintained at 350°F. In addition, the grill should be tested for any “hot spots.”

If you’d like to try it out at home, you can visit these sites for recipes and good pointers on grilling that perfect roast: http://thetritipguy.com/how-to-grill-tri-tip-2/ or http://www.servingseconds.com/2012/10/firestone-tri-tip-sandwich.html

Firestone may easily average about 100 pounds of meat a day, which may equate to multiple 20 to 30 pound slabs of meat roasted daily. A family-owned restaurant like Firestone may have no problem handling four to five 20 pounders daily, with their meticulous meat roasting methods down to the T. However, for an industrial meat processor who averages over a 1,000 pounds daily, the story is different. Imagine manually checking the internal temperature of 500 tri-tip roasts multiple times every day!

When batch cooking meat, life is simplified with the help of technology. Smokehouse floor managers can receive emails with automatically generated temperature reports in regulatory compliance and wireless alerts when the oven or meat reaches the desired temperature or breaches the set temperature ranges. Without having to manually check temperatures or make hourly rounds jotting down temperature records, additional labor time is freed and human error is eliminated with an automated process.

TeleSense has been helping industrial meat processors wirelessly monitor product temperature to optimize operations and make inspections hassle-free. Why fight the beast? Setup the TeleSense system to do the work for you, while you go enjoy happy hour at Firestone with one of their perfectly cooked tri-tip sandwiches.