Hi,

I work in the electronic refrigeration controller industry and am currently looking into the market of wireless temperature monitoring and logging systems. Several vendors offer such systems but I wonder how installers and users actually perceive the wireless systems, so please respond if you have any experience or knowhow about wireless:

- Why was a wireless system chosen over a wired system?
- What benefits did you obtain from the system?
- What problems did you encounter?
- Where in the food flow / food lifecycle does wireless offer special advantages for you - preparation, cold storage of unprepared food, hot storage of finished food, other?

Please don't state manufacturer brands unless you specifically want to.

Thanks in advance for your kind help
Svend