75+ sensors. Eight categories. Nothing in your building we can’t see.

From –70°F freezer probes to 500°F fryer-oil sensors — with 1,200–1,400°F pizza oven sensors in development. High temp, low temp, air, fluid, and surface.

The workhorse category — CO2 and nitrogen tanks, backup cylinders, inline downstream pressure, water pressure into ice machines and filters. Pressure is how we catch leaks, clogs, and empty tanks before they cost you a weekend.

How much actually moved — beer through a line, water into an ice machine, syrup into a soda. Flow is the difference between “we think” and “we know.”

The unexpectedly big one. Every compressor — cooler, freezer, AC — draws power, and the power tells the story: voltage, amperage, duty cycle, draw consistency. As compressors go unbalanced, the data starts to wobble. Those wobbles are how Bevchek sees a failure weeks before a thermometer would.

Cooler doors, freezer doors, wine cellar doors, back doors. Any point of entry can be tracked. Some doors matter more than others — your freezer door matters a lot.

A programmable button that does anything. Text somebody. Send an email. Log a keg change. Trigger an emergency alert. Restaurants are full of very specific moments where a very specific person needs to know — now there’s a button for each one.

Higher humidity, faster food spoilage. And for humidors and wine cellars, humidity is the product. (We’ve also used it to figure out why it was literally raining inside a downtown bar. True story.)

Where is your stuff? Did the mobile fridge make it back from the banquet hall? Did somebody walk out with the kegerator? Big for casinos and large-format properties; peace of mind for everyone else.