Wireless sensors in accommodations, sanitation, swimming pool, and cooling. You can see the trend and receive a notification as soon as it deviates.
Heating that keeps running in an empty chalet or a fridge that slowly warms up gives no error message. You only notice on the energy bill, or when the stock is already lost.
After check-out, the heating continues until the next guest arrives. In low season, that can be weeks.
A setting that no one adjusts because no one sees it.
First half a degree, then a whole degree. If it is noticed, the stock is already lost.
A chalet that remains at 23 degrees after check-out, a sanitary building that runs in summer mode during winter: these are not malfunctions, so no one reports them.
With sensors per room, you see the trend and set limits. If a room exceeds them, you know the same day instead of the next quarter.
The same sensors record the temperatures required by your legionella management plan, so that administration runs automatically.
The same sensors do the work for your management plan.
If a room exceeds it, you will know the same day.
You see when it went wrong, not just that it's wrong.
Temperatures are recorded, even on weekends and when it's busy.
A system that runs out will notify you before your stock is at risk.
Checking the coolers and freezers daily with a thermometer and a checklist takes time, and a forgotten round creates a gap in your HACCP log.
A sensor per device records the temperature every ten minutes. The logbook updates automatically, and if a freezer is rising, you'll know before it affects the contents.
A boiler that fails won't announce itself. The guest will do that, under a cold shower, at the reception.
With a sensor on the supply, you can see the temperature dropping before anyone notices. You can also see the opposite: a boiler set much hotter than necessary, wasting gas or electricity every day.
The sensor does not require a power outlet and can be set up within minutes. Even in a technical room at the back of the site, it remains within reach of our network.
About seventy percent of the gas consumption at a recreation business goes to heating spaces: accommodations, sanitary facilities, the reception. That's where the biggest savings lie.
You won't find it on the annual invoice but in the breakdown per space. The chalet that is empty yet remains at temperature, the building that continues to run on summer mode after the time switch: those are the items that continue for a year without anyone reporting them.