TempU Shipping Temperature Recorder

A Temperature Recorder for Cold Chain Optimization and Protection

The TempU Temperature Recorder is a single-use solution which helps optimize the cold chain by alerting manufacturers, handlers and shippers when a product has been exposed to temperature conditions beyond a specified threshold.

Even with air freight speeding cargo around the world, two-day delivery sometimes takes more than two days. Sometimes items get stranded in customs, especially during holidays and other periods of disruption.

Other times they are diverted to skirt natural disasters. During the 2010 eruption of Iceland’s Eyjafjallajökull volcano, flights between North America and northern and western Europe were grounded for six days.

If those shipments need refrigeration, will they survive in usable condition? How will you know?

Product viability can’t always be determined by sight and smell. Single-use temperature recorders placed inside shipping containers provide the data you need to determine whether the contents are safe to use.

SpotSee’s TempU single-use shipping temperature recorder logs temperatures inside the packaging for 30, 60 or 90 days, depending on the version you choose, and has a two-year battery life. Its waterproof packaging lets it be dropped safely into virtually any shipping container that needs cooling, from fresh flowers and foods, to chemicals and medical specimens.

Easy Setup and Ongoing Visual Indication

Push the Start button on the TempU shipping temperature indicator and it’s on duty. When it arrives, either the “OK” will be on or the “Alarm” light will flash red every ten seconds, so you will know whether the product should be used, inspected or discarded.

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  • 60 day temperature recorder
  • Precise and highly sensitive
  • Generates detailed PDF report of trip data
  • 2 year battery life
  • Temperature alarm reporting and mark in red
  • Designed for logistics temperature monitoring


  • Floral
  • Specimens
  • Chocolate
  • Tissue samples
  • HVAC
  • Material Curing
  • Raw and cooked meats
  • Chemicals


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