Cook chill tracking
The cooling log nobody can fill in at 11 pm.
SmartProbe grades every cook chill batch from the probe in the food, not from a pen on a clipboard. Each batch is checked against the Food Standards Code cooling limits automatically, and a failed batch raises a corrective action on the spot.
The problem
Every kitchen knows this log.
The batch went into the blast chiller at 2 pm. Someone was meant to check it at 4, and again at 8. At close, the log gets filled in from memory, with times that look right and temperatures that look right.
An environmental health officer has seen that log a thousand times. So has your QA manager.
How it works
Start the batch. The probe does the rest.
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Start in a couple of taps.
Pick the food and the probe. SmartProbe takes it from there.
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The probe follows the food.
Readings come straight from the probe in the batch, day and night.
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Graded against the limits.
60 °C to 21 °C within 2 hours, then to 5 °C within a further 4 hours. SmartProbe records when each stage was reached.
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A fail is never quiet.
A batch that misses a limit raises a corrective action, so the record shows what was done with the food.
Cooling limits from Food Standards Code Standard 3.2.2, clause 7(3).
Why it stands up
Evidence, not estimates.
Probes log at intervals, so the true moment a batch crossed 21 °C sits between two readings. SmartProbe checks both ends of that gap: a batch passes only if it was on time even in the slowest case.
- Verdicts come only from probe readings, with no guessed times and no filled-in gaps.
- A completed batch is kept as evidence. It cannot be deleted or quietly rewritten.
- If the probe was pulled or readings stopped, the batch says “could not verify” instead of guessing. A manager can sign it off, with the reason recorded.
- Every batch prints as its own PDF for your records or your inspector.
For the manager
Know what is cooling right now, from anywhere.
- What is cooling now, what passed and what needs attention, for one kitchen or all of them.
- Alerts when a batch fails or cannot be verified.
- Site managers see their own kitchen. Head office sees every site.
Spot checks
Hot, cold and frozen food, checked and recorded.
- Each spot check is marked pass or fail against the food safety limit for its type.
- You can tighten those limits for your kitchen, but never loosen them.
- A spot check can take its temperature straight from the probe reading.
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Australian owned, family run
Built by a chef with decades in commercial kitchens.
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Installed and calibrated by us
A calibration certificate for every probe, kept in SmartProbe, and calibrated on time.
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A real person answers
Call us and you will speak to someone in Australia, usually the family that built it.
Free guide
The cook chill cooling log, explained
The Food Standards Code cooling rule word for word, where the clock starts, how to cool food fast enough, and what to record for Standard 3.2.2A. With a printable cooling log for your kitchen.
- ✓ 5-page guide written for Australian kitchens
- ✓ Printable A4 cooling log with room for 12 batches
- ✓ Sent to your inbox straight away
Cook chill questions
Which probes do I need?
A data logger with a lead sensor for blast chillers and cool rooms, or a spike probe for core temperatures. We will work out the kit with you.
What if the probe is taken out of the food?
The batch is never graded on a guess. If the readings do not prove the cooling, it is marked "could not verify" and a manager decides, with the reason on the record.
Does it work if our internet drops?
Yes. The SmartProbe tablet keeps collecting readings and uploads them when the connection is back, and late readings still count towards the batch.
Can we change the cooling limits?
No. The limits come from the Food Standards Code. You can set a small buffer of up to 10 minutes to allow for the gap between readings, and each batch keeps the buffer it started with.
See one batch graded, start to finish.
A 15-minute walkthrough on your own kitchen's setup, with no commitment.