“The walk-in seems warm. Can someone come look?”
The technician arrives knowing the complaint, but little about the pattern.
BETTER MAINTENANCE. FEWER SURPRISES.
Make every service visit count.
A temperature history gives your maintenance team something useful before the technician arrives.
MAKE THE SERVICE VISIT COUNT
WITHOUT THE HISTORY
WITH A DEGRES TREND · EXAMPLE
“The fridge is warm” isn't a useful service brief.
The temperature history gives maintenance a starting point before anyone is sent to the site.
“Walk-in 2 warmed overnight and recovered slowly after the door closed.”
Share the timeline, peak reading and staff checks before the visit.
Better information can improve the first inspection. It doesn't guarantee a skipped service visit.
See the monitoring example →THE COST OF ONE REFRIGERATION INCIDENT
One warm fridge. Three kinds of expense.
A small-to-medium restaurant may have hundreds to several thousand dollars of food in one unit. Emergency repair and labour can add $600–$800 before disruption.
ILLUSTRATIVE SCENARIO CAD
Walk-in cooler
$3,290
Potential incident exposure in this example
Illustrative small-to-medium restaurant scenario, not guaranteed spoilage or savings. Actual inventory and invoices will vary.
Choose the equipmentExample values
Food inventory at riskAssumes all affected food is discarded
Emergency repair + labourIllustrative minimum service and labour allowance
Restaurant staff disruption3 staff-hours × $30/hour
Illustrative CAD amounts for a small-to-medium restaurant, not a vendor quote. This scenario assumes all shown inventory is lost; many incidents result in less spoilage. Repair/labour allowances are examples; extra parts, lost sales and recovered stock are excluded.
Catch the change earlier. Give the team time to check and respond.
See an early warning in actionPROOF OVER PROMISES
Measure the value on your own fridges.
Start with one problem unit, compare real incidents and invoices, and see what changed.
01
Pick a troublesome unit
One walk-in or freezer with a recurring concern.
02
Capture its history
Temperature excursions, recovery and staff response.
03
Compare documented outcomes
Food waste, urgency premiums and technician time.
THE BUSINESS CASE
What could earlier warnings save?
Your invoices. Your waste logs. Your numbers.
YOUR ANNUAL COSTS
Your costs, per year
Adjust admin time and plan fee
Choose a scenario
15% less spoilage; 10% lower emergency extras; 20% fewer avoidable callouts and admin hours.
Compare plan feesProposed · adjust above for your quote
Proposed fees, not quotes. Sensor count and installation scope may change pricing.
YOUR ESTIMATEPER YEAR · CAD
Estimated annual net result
$137
After an estimated $1,200/year Degres fee.
Estimated savings exceed the plan fee by $137/year. Verify this with a pilot.
$1,337Potential costs avoided
$1,200Est. annual Degres fee
See where the estimate comes from
Less spoiled food$675
Reduced emergency extras$70
Unnecessary callouts avoided$280
Less duplicate admin time$312
A base dispatch charge is not the same as a completed emergency repair. These examples assume approximately $600–$800 for an emergency repair and labour visit. Use your actual technician invoices and food-inventory records; avoid counting the same visit in both cost fields.
Illustrative, not guaranteed. Even with alerts, food may still spoil and repairs may still be required. Record only genuinely avoidable expenses.