Straight from the probe to the record.
A Bluetooth probe sends the reading itself, timestamped, against the dish, the batch and the person taking it. Cooking, cooling, reheating and hot-hold are all recorded as they happen.
The probe writes the record
A paired Bluetooth probe sends the reading straight into ocapii. Nothing is transcribed, rounded or written up later.
Cooling is tracked while it happens
Start a cooling record and ocapii watches the window, prompts the next reading and flags a batch that is not falling fast enough.
Readings attach to the batch
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More ways to use ocapii
HACCP Management
Records, photographs, temperatures and corrective actions filtered by date, site and area.
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Temperature Monitoring
Sensors read fridges, freezers, cold rooms, hot-hold units and medicine fridges around the clock.
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Labelling & PPDS
Ingredient declarations, allergen emphasis, use-by dates, batch codes and barcodes are generated from live recipe and inventory data, and printed on the printer you already have.
Find out more →Probe logging & cook-chill recording commonly asked questions
Bluetooth probe logging captures a food temperature directly from a paired probe into the platform, with a timestamp, the user and the dish or batch attached. It removes the step where a reading is written down and typed up later.
Yes. A cooling record tracks the window against the limits you set, prompts the readings that are due and flags a batch that is not cooling fast enough while it can still be acted on.
Ocapii supports Bluetooth probe logging and is designed to be device agnostic. Confirm your specific probe model with the team before roll-out.
A reading outside its limit raises a corrective action with an owner and an evidence requirement, and the batch is flagged on the site dashboard until it is resolved.