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Mimic Components CC

5 Ramsay str
South Africa

Tel: +27 (0)11 689 5700
Alt. Tel: +087 7515000
Fax: +27 (0)11 4938821

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Seafood Stockist Case Study

Seafood Stockist Case Study

Product News Thursday, August 31, 2017: Mimic Components CC


SEGMENT: Ocean seafood fisheries

INDUSTRY: Seafood catchers, suppliers, stockists, and cold chain transporters

The challenge

 Award winning seafood catchers and suppliers are legally required to record the seafood storage temperatures of all their stock. Some of them were doing multiple manual temperature monitoring daily on pre-printed sheets but wanted to automate this repetitive process using WiFi. The cost and hassle of installing more data cables, waterproof data points etc. was frustrating.

The solution

They decided to try the EL-WiFi range of WiFi temperature sensors because the size, cost and simplicity of these data loggers including the software made the decision for them.

 One seafood catching company fitted the EL-WiFi temperature sensors internally on seafood storage chillers and externally on freezers. With the storage temperature clearly displayed on the front of the data logging device, they only needed to do visual checks throughout the day. The seafood company is safe with the knowledge that everything is being monitored and recorded centrally on the company PC. These data records meet all their due diligence and the best feature of this device is the email alert function when monitored temperatures fall outside of the prescribed range. This way, the seafood company need not worry about fluctuating temperatures when the factory is closed. If there is a problem, the email alert will notify members immediately who can attend to the problem. Nowadays, with fishermen using global GPS mapping to locate fish stock, we are not surprised to get enquiries from seafood fisheries, as this industry continues to move towards new technology.


For more information on the EL-WiFi range of WiFi temperature sensors contact Mimic Components on

Tel: +27(0) 87-751-5000 or email us on:

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