SmartKitchen

Digital solutions are meant to make the everyday life of busy kitchen staff easier by automating routines. When used correctly, it saves work time, effort and money and ensures food safety.

Main User - Hotel user

Scandic has one organization main user account per country. Configurations can be managed centrally and applied to all hotels or selected groups of hotels using tags. Each Scandic hotel also has its own hotel main user account.

Scandic
Country Support Office Sweden
Tommy Nordin

SmartKitchen Helpdesk / Contact
Email: helpdesk@smartkitchen.solutions
Phone: +358 44 2463 096
(in English and Finnish)

Helpdesk is available
Monday to Friday
7 am – 3 pm CET
8 am – 4 pm EET

Console

How to record tasks and respond to alarms using Console. Read the user guide for more detailed instructions →

User guides for kitchen staff

Main user guides are available in the Documents section of the SmartKitchen service.

Recording tasks

How to complete tasks and record the required information.

Open guide →

Taking a temperature sample

How to measure food temperature and record the result.

Open guide →

Performing a blast chilling measurement

How to perform the measurement and monitor its progress.

Open guide →

Temperature sample from a dishwasher

How to measure the dishwasher temperature and record the result.

Open guide →

Google Play:
Download the KitchenHelper app on your phone →

Product information

Information sheet on the use of the SmartKitchen solution in your kitchen. You can place it on the kitchen wall.
Download / print pdf / EN

Gateway device with Internet connection. Keep the device connected to power and switched on. It transfers measurement data to the SmartKitchen service.

Mobile gateway product card

HACCP Tracker service description

Food Waste Tracker service description

Automated temperature measurement, cold storages

S-T product card

Automated blast chilling monitorig

S-BC product card

Automated temperature monitoring, diswasher

S-TT product card

A hand probe device for temperature sampling

I+ product card

Does your food safety monitoring work during a power outage?

How does automatic temperature monitoring support food safety during a power outage? Continuous data helps monitor refrigeration, guide actions and document what happened throughout the incident.

Making plate waste visible in school and campus dining

Plate waste monitoring makes uneaten food visible to both diners and food service teams. See how feedback and data can support plate waste reduction in schools and campus dining.

New study provides insights into food waste in Norwegian childcare

A new Norwegian study examines food waste in early childhood education, including the amount of waste, its climate impact and practical approaches to reducing it.

How to turn food waste data into practical action

Measuring food waste is only the starting point. Learn how professional kitchens can identify meaningful patterns in the data and turn them into practical operational changes.

What should commercial kitchens consider about cold storage during summer?

Summer heat, holiday staffing and temporarily closed kitchens can increase the load on cold storage. Read how commercial kitchens can ensure monitoring, alerts and fast reaction.

Fresh food safety starts at the chilled display

Fresh food safety starts at the chilled display. Learn how product temperature checks, hygiene checks, deviation handling and automatic monitoring support HACCP routines in grocery retail and food service.

Food safety is built through everyday action

World Food Safety Day is observed on 7 June. In professional kitchens, food safety depends on consistent everyday practices, reliable data and timely action.

Switching HACCP systems without disrupting daily monitoring

Digital HACCP and food safety self-monitoring are already part of everyday operations in many professional kitchens. If the current system no longer supports the kitchen’s needs, switching to a new solution may be the right step. What should a professional kitchen...

Food safety self-monitoring in commercial kitchens: Europe and the Nordics

Food safety self-monitoring is the system a food business uses to make sure that food is handled, prepared and served safely. In commercial kitchens, this means identifying food safety risks, defining control measures and keeping sufficient records to show that those...

Stop Food Waste Day: Why food waste remains one of the biggest challenges in foodservice

Food waste is not a one-day campaign topic, but a continuous operational reality in professional kitchens. It is also one of the most significant cost drivers in the foodservice industry, directly impacting profitability and operational efficiency. Stop Food Waste Day...