The environmental monitoring of the central kitchen includes temperature, humidity, carbon monoxide, and carbon dioxide.

In addition to records, it can also be used as one of the basis for changing the production process.

For example, bread fermentation can determine the fermentation time and humidity of the day whether to add or not through the ambient temperature and humidity in the room.

Work safety is also an important part of the central kitchen production process. Through carbon monoxide detection, or carbon monoxide with warning lights, industrial safety crises caused by high carbon monoxide concentrations can be avoided.

The upper or lower limit of the warning can be set according to laws and regulations or hazards, and notification methods such as mobile phones, emails, and warning lights can be used. It can also be linked with the equipment, when the carbon monoxide exceeds the limit, the exhaust system can be automatically activated. (It is necessary to confirm whether the control system of the exhaust equipment has communication function, such as RS232 or RS485)