Rémy Goudal, pizza chef: "Simple and effective"
Rémy Goudal makes Neapolitan pizza at the Pizzeria Di Napoli in Codognan, between Nîmes and Montpellier in the south of France. He put KelvinTrack sensors in his cold room and his fridges. Here is what he says about it, and what cold storage means in a pizzeria.
"To avoid any surprises, I opted for the KelvinTrack solution."Translated from French
"Simple and effective, it goes in the cold room, in the fridges."Translated from French
Rémy is a friend of the KelvinTrack team. He bought his sensors and was not paid for this testimony. His words come unedited from a shoot on 14 October 2026; he spoke French and the translation is ours.
Pizzeria Di Napoli
Codognan, Gard (France)
- A pizza chef since 2006, holder of the Neapolitan label.
- The owners: former world pizza champions in Rimini, in 2010.
- Pizzeria recommended by the Petit Futé guide in 2025.
According to the pizzeria's website.
The pizzeria's website
What a pizzeria keeps cold
Each appliance has its own job and its own temperature. The maximums are set by French regulations; how often temperatures are recorded is up to the operator, and written into the food safety plan.
The pizza prep counter
Mozzarella, cured meats, cut vegetables: highly perishable food, kept at +4 °C at most. The sensor monitors the refrigerated cabinet under the topping wells.
The dough fridge
There is no regulatory temperature for dough: the setpoint is the pizza chef's own quality choice. The sensor shows whether the fridge holds it, overnight included.
The cold room
The stock: +4 °C at most for highly perishable food. Place the sensor at mid-height, away from the door and the fan. The panels weaken Bluetooth, so check the range on site.
The freezer
Quick-frozen food is kept at -18 °C or colder.
The drinks fridge
Worth monitoring if it also holds desserts such as tiramisu: those are highly perishable, at +4 °C at most.
Temperatures: French Ministry of Agriculture storage temperature table (French order of 21 December 2009, Regulation (EC) No 853/2004); quick-frozen food: French decree No 64-949.
How it works in a pizzeria
One sensor per appliance
The KelvinTag sensor goes in the fridge, the cold room or the freezer. Setup takes 15 to 30 minutes, with no technician.
A relay phone on site
An Android 12 or newer phone, left on site and plugged in, reads the sensors over Bluetooth (up to 50 m, depending on the walls) and uploads over WiFi or mobile data. It handles at least 7 of them.
The alerts
If a temperature leaves the range you chose, the alert goes out by email, SMS or push notification. Each person to alert has their own account and alarm.
The hygiene inspection
The history exports as a HACCP PDF in one click, or can be shown through a read-only link valid for 24 hours, with no account to create.
Good to know: the relay phone must stay on. If it stops, no alert goes out; the dashboard then shows the sensors as offline after 4 hours, without notifying anyone. And at delivery, core temperature is still checked with a probe.
Frequently asked questions
- How many sensors does a pizzeria need?
- One per cold appliance you want to monitor: prep counter, dough fridge, cold room, freezer, and the drinks fridge if it holds desserts. A single relay phone handles at least 7.
- Does the sensor monitor the prep counter topping wells?
- No. It measures the refrigerated cabinet under the wells. Toppings left open during service are still checked by eye and with a probe.
- Is there a subscription?
- No. You buy the sensor once, the relay app is free and there is no subscription.
- What can I show at a hygiene inspection?
- The temperature history: as a HACCP PDF exported in one click, or through a read-only link valid for 24 hours, with no account to create.