Compliance Status (WHO/FDA Standards)
Cooking Stove Monitoring WHO ≥75°C / FDA ≥74°C
Kompor 1
--°C
Initializing...
Target: ≥75°C | Max: 350°C
Kompor 2
--°C
Initializing...
Target: ≥75°C | Max: 350°C
Kompor 3
--°C
Initializing...
Target: ≥75°C | Max: 350°C
Kompor 4
--°C
Initializing...
Target: ≥75°C | Max: 350°C
Cold Chain & Storage FDA Cold ≤5°C / Hot ≥60°C
Chiller
--°C
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Safe: 0-5°C | Danger: >8°C
Cold Storage
--°C
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FDA: ≤5°C | Danger: >8°C
Hot Holding
--°C
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FDA: ≥60°C | Danger: <55°C
Delivery Box
--°C
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Safe: <5°C or >60°C
Water Quality & Hygiene WHO Sanitation
Dish Wash Water
--°C
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Sanitize: ≥60°C | Min: 50°C
Water Flow
--L/m
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Normal: 2-8 L/min
Water Quality (TDS)
--ppm
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WHO: ≤300ppm | Max: 500ppm
Hand Wash Station
--°C
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Recommended: 38-45°C
Kitchen Environment WHO ≤30°C / CO₂ ≤1000ppm
Ambient Temp
--°C
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WHO: ≤30°C | Humidity: --%
Humidity
--%
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Ideal: 40-60% | Max: 70%
CO₂ Level
--ppm
Initializing...
WHO: ≤1000ppm | Max: 2000ppm
Gas / Smoke (MQ-2)
--
Initializing...
Safe: <500 | Warning: >1500