Monika Transitions to Standard Equipment in Temperature Monitoring: What Does the New System Provide for HORECA?

Temperature control in professional kitchens has been digitalizing for a long time. However, there is another important question as significant as changing measurement devices: Does the entire system need to be renewed when the hardware becomes outdated, or can parts of the operation be changed gradually?

The latest hardware update from Monika, a food safety and compliance technology company, focuses on this question.

The company has moved away from its proprietary handheld terminal approach and transitioned to Android-based Google Pixel hardware in its new Smart PA device. The same setup works in conjunction with the new Monika Thermapen temperature probe produced by ETI. According to a news article from Foodservice Equipment Journal dated August 19, 2026, both devices will be offered to new customers and will be backward compatible with existing Monika systems.

Therefore, the main significance of this development lies not in a new thermometer but in the approach of transitioning from proprietary hardware to more standard and interchangeable devices in professional kitchen technology.

New Thermapen Displays Measurement on Screen

The new Thermapen model announced by Monika in May is produced by ETI.

One of the most notable changes compared to the previous setup is that the probe has a screen that displays live temperature readings. This allows employees to see the temperature during measurement without looking at a separate device, and the probe can be used with one hand.

Each Thermapen also carries a unique NFC tag.

This tag enables the Smart PA device to identify which probe it is working with when multiple probes are used in the same kitchen. The measurement can then be recorded in Monika's central dashboard.

If desired, the business can also use the probe as an independent thermometer without sending the registration to the system.

This feature is meaningful from an operational perspective. A chef does not have to include every measurement in the official record flow when they want to quickly check whether a product has reached the required temperature.

Why Did Google Pixel Become Part of the Food Safety System?

Monika's second change is more striking.

The company has started using an Android-running Google Pixel as the Smart PA terminal instead of an old handheld device developed for a specific purpose. The device is made ready for use by setting up Monika's cloud-based system before being sent to the business.

Monika explains one of the main reasons for this change as software updates and hardware lifespan.

A standard Android device's updated operating system, Wi-Fi, Bluetooth, and manufacturer support infrastructure can reduce compatibility issues that a specially produced terminal may face over time.

However, it has not yet been demonstrated by an independent study that this reduces the real-life cycle cost. Monika's claims of "longer equipment lifespan" and "easier support" reflect the company's own product strategy.

Retrofit Compatibility May Be More Important for the Business

One of the most practical B2B features of the new system is that existing customers do not have to change all their hardware at once.

Monika states that both the new Smart PA device and the Thermapen probe are retrofit compatible with the existing infrastructure. The business can continue to use part of its old hardware and gradually integrate the new devices.

This approach is particularly important for chain businesses with dozens or hundreds of locations.

If a technology provider releases new hardware that requires simultaneous device changes across all branches, the investment cost can quickly escalate. A gradual transition allows the business to:

• spread the budget over different periods,

• train employees gradually,

• replace malfunctioning or outdated devices first,

• test the new system in a few branches

This type of compatibility can create more operational value than flashy new features.

Why Is Digital Record Important?

Temperature measurements taken with the Thermapen in the Monika system can be transferred to the central dashboard.

This means that the classic paper temperature chart is replaced by a digital audit trail. The manager can view different controls, task statuses, and equipment temperatures from the central system.

The real value in terms of food safety is that alongside the question "Was the measurement made?", the following information can also be recorded:

who measured, when it was measured, which product or equipment was checked, and what corrective action was taken in case of non-compliance?

This recording structure can facilitate audit and internal control processes, especially in multi-location businesses.

However, digital records only store incorrect data in a more organized manner if accurate measurements are not made. Technology cannot replace measurement discipline.

Probe Use Still Relies on Basic Procedures

The UK Food Standards Agency clearly outlines several basic rules for using temperature probes.

The digital probe must be cleaned and disinfected before and after measurement, placed at the correct point of the product, and the value on the screen must be allowed to stabilize. The FSA also emphasizes that infrared thermometers only provide surface temperature; a penetration probe is necessary for the product's central temperature.

The presence of infrared sensors in some of Monika's Thermapen models can provide a useful preliminary check in this regard.

For example, the surface of a package can be measured contactless in the goods receiving area. However, in a questionable situation or when verifying the safe central temperature of a cooked product, physical probe measurement is required. Monika's own statement positions the infrared feature for quick scanning before surface checks.

“Safe Temperature” Should Not Be Reduced to a Single Number

The Food Standards Agency provides an example that the center of the product must reach 70°C for two minutes or an equivalent temperature-time combination for safe cooking. One of these is 75°C for 30 seconds.

However, it is not correct for the business to manage HACCP with the approach of "I saw 75°C" on the device.

Product type, production process, reheating, cooling, hot holding, and local regulations may require different control limits.

The digital thermometer measurement tool should be complemented by the business's food safety system, which determines critical limits and corrective actions.

Smart PA Is Not Just a Thermometer Device

Monika's new handheld terminal can manage team tasks alongside temperature measurement.

Managers can create closing checklists, handwashing reminders, or periodic hygiene tasks through the device. As employees complete tasks, the records are transferred to the central system.

This approach can particularly support standard workflows in businesses with high staff turnover.

However, the assessment in the FEJ news that "helps new employees adopt best practices without a dedicated mentor" is a claim of producer benefit. A task list displayed by an application does not eliminate the training needs of kitchen staff.

Especially in food safety tasks, showing "what to do" is different from enabling the employee to understand why and how to do it.

Allergen Information Also on the Same Device

Another feature of Smart PA is its ability to link allergen information to products and recipes.

The business can enter the components of an ingredient, semi-finished product, or complete meal into the system to show relevant allergens to employees. The FEJ news reports that the system can identify 14 allergens defined in UK legislation.

This function can be particularly useful for quick access to information during service.

According to the Food Standards Agency, restaurants and catering businesses in the UK are required to inform consumers if any of the 14 allergens defined in the legislation are used in the food they serve. The FSA also clearly states that employees must receive allergen training.

Here, technology should be designed as the "single source of truth".

If the recipe is not updated in the kitchen system when it changes, the allergen information on the screen may become outdated. Therefore, version control, recipe approval, and employee training in the digital allergen system are as important as the interface itself.

How Should Businesses in Turkey Read This Model?

Monika's product is a UK-based system; therefore, the legislation and allergen examples cannot be applied directly in Turkey.

However, the hardware approach has a general counterpart for the Turkish HORECA market.

When a restaurant or hotel purchases a new temperature monitoring system, it should consider not only sensor and software features but also the following points:

• Is the hardware easily replaceable when it breaks?

• Does it require a special device that is dependent on the system?

• Can the old hardware work with the new software?

• How is calibration and service conducted?

• Can data be exported?

• Does measurement recording continue when the internet is down?

• Can the employee comfortably use the device with gloves and during busy service?

• Are probe cleaning and cross-contamination procedures included in the system?

The total cost of technology investment emerges not from the initial purchase price but from the answers to these questions.

Stafflink’s Opinion

In our view, Monika's most striking move is not so much the development of a new probe but the attempt to reduce dependence on proprietary hardware.

One of the most expensive problems in HORECA technology is sometimes not the software; it is that the old terminal, sensor, or operating system becomes unsupported while the software continues to operate. Retrofit compatibility and the use of standard hardware can prevent businesses from having to throw away the entire system at once if applied correctly.

On the food safety side, the boundary must be clear: digital records, automatic timestamps, and central dashboards are powerful tools; however, they do not automatically resolve the determination of the correct temperature limits, the use of clean probes, calibration, or employee training.

A good system for businesses is not just one that produces records to be shown in audits; it is a system that guides the employee to perform the correct control at the right moment and makes corrective action visible when there is an error.