TECH-SLICE. Optimisation of production and energy processes in slicing rooms through sensorisation and digitalisation

Temperature equipment control is essential to ensure food safety in meat products. Poor refrigeration can affect organoleptic quality, shelf life and microbiological risk.

TECH-SLICE proposes using sensors, records and data analysis to prevent food safety risks, reduce waste and optimise production and energy processes.

Sensorisation applied to the plant

The project studies the best sensorisation solution for clean rooms, cold chambers and production-related equipment, with temperature and pressure data available in the cloud.

This information can be integrated with the production process to improve traceability, generate real-time alerts and support decisions about energy consumption, equipment operation and optimal slicing conditions.

A collaborative project

TECH-SLICE involves several companies and organisations with the aim of creating impact in the meat sector and promoting a more efficient, safe and sustainable industry.