From the deep sea to the dining table, every degree is worth recording

In the cold chain transportation of seafood, different categories have almost stringent requirements on temperature:
🦞Live fresh (such as abalone, lobster) requires 5-10°C low temperature + oxygen supply
🐟Refrigeration (such as salmon, shrimp) maintained at 0-4°C
🧊Frozen (such as squid, crab legs) requires a stable environment below -18°C
🌡️ Shuttle between these temperature zones, any "temperature out of control",
may cause the originally "fresh" ingredients to depreciate instantly, or even scrap the entire batch.
🎯This is exactly the scenario where FRESVUE's disposable temperature recorder ZTAG-DU can play the greatest value

Our recorder is designed for cold chain transportation scenarios and provides reliable protection for the seafood industry:
✅ ±0.5°C high-precision sensing, full-process monitoring
✅ Waterproof and moisture-proof, adaptable to various transportation environments
✅ Automatically generate PDF/CSV reports
✅ Over-temperature alarm, abnormalities can be traced
📦 It brings not only data, but trust and competitiveness
🧾 Traceability: One-click export of transportation data, convenient for customer inspection, and enhance professional image
💰 Reduce cargo damage: Temperature abnormalities can be traced, which is convenient for responsibility division and avoids unnecessary compensation
📈 Shaping brand value: Data visualization of cold chain makes "freshness" a visible competitive advantage