Wireless temperature monitoring for every cooler, freezer, walk-in, refrigerator, and hot hold — 24/7. Remote monitoring with instant SMS and email alerts the moment a unit drifts out of range. Built for restaurant, cafeteria, foodservice, and school refrigeration monitoring with automatic HACCP-ready logs.
Tell us which coolers, freezers, prep stations, or hot-holding units you need to watch. A specialist can review sensor placement, connectivity, alert recipients, and the dashboard setup for one location or many.
Temp King Turbo is one of five platforms in Label King One — run it on its own or bundle the full suite for one price.
Explore the SuiteGateway with 3 sensors $399; extra sensors $50 each. Hardware sold separately or financed; included in the $999 Mobile / $1,199 Turbo ONE package.
All 5 platforms, per location. Save $21/mo vs à la carte.
Assign a wireless sensor to each critical unit, then review current conditions and temperature history from a centralized dashboard.
Battery-powered wireless sensors collect readings inside each monitored unit.
A powered, internet-connected gateway receives sensor information. A specialist reviews connectivity and placement during setup.
Configure the desired range for each unit and choose the people who should be notified when it drifts.
Designated users receive SMS and email alerts, while readings continue building a timestamped temperature history.
Temp King records readings automatically, reducing missed checks and creating a more complete, timestamped history across opening, closing, and overnight hours. The digital logs are exportable and can support manager reviews, audits, health-inspection preparation, and HACCP-based procedures.
Monitoring supports—rather than replaces—employee training, equipment maintenance, verification, food-handling, and corrective-action procedures.
The assigned team receives an SMS or email alert and can check the door before the unit stays out of range longer.
An off-site manager can investigate, move inventory, or contact refrigeration service instead of waiting for the opening shift.
The temperature history helps managers see when the change began and whether the unit returned to its configured range.
Start by identifying the units that matter, placing and naming their sensors, connecting the gateway, assigning ranges, and selecting alert recipients. Final requirements depend on your equipment, building layout, connectivity, and number of monitoring points, so a specialist confirms the right configuration.
Authorized owners, area managers, and foodservice directors can review monitored units across locations from one dashboard. Teams can route alerts to the appropriate local or regional people and review histories without collecting paper binders from every store.
Battery-powered sensors report temperature around the clock — no wiring, no manual log clipboards.
The moment a unit goes out of range, GMs get an SMS and email so you can act before product is lost.
Every reading is logged automatically and exportable — audit-ready proof without anyone writing it down.
Coolers, freezers, walk-ins, reach-ins, and hot-holds — one dashboard for the whole kitchen.
Drop a wireless sensor in every cooler, freezer, walk-in, and hot-hold. Setup takes minutes.
Define a safe temperature range per unit and who should be notified when it drifts.
When a unit drifts, the right people get an instant SMS + email — including at 2 AM.
The wireless sensors report to a small gateway that needs power and an internet connection in the building; the cooler itself does not need Wi-Fi coverage. A specialist will review connectivity and sensor placement for your layout.
You choose the designated users for each monitored unit. Alerts can go by SMS and email to the appropriate GM, shift lead, owner, area manager, or other responder.
Yes. Authorized users can review monitored units across multiple locations from a centralized dashboard and route alerts to the appropriate local or regional team members.
No. Temp King reduces dependence on handwritten logs and provides continuous records, but each operation still needs trained employees, equipment maintenance, verification, food-handling, and corrective-action procedures.
Bring the number and types of units you want to monitor, your building's connectivity, the ranges you use, who should receive alerts, and whether you need visibility across multiple locations.
Start with Temp King Turbo, or talk to us about rolling out the full Label King One suite.