Hotter Weather, More Heatwaves – How Extreme Weather Affects Fridges and Freezers

In recent years Europe is repeatedly experiencing summer heatwaves, with June heatwaves becoming increasingly common particularly in Spain. Spain’s state weather service, Aemet, reports 10 recorded heatwaves in June in mainland Spain between 2000 and 2025, and just two in the previous 25 years1.

Other countries are similarly experiencing hotter temperatures and more frequent heatwaves. As well as the impact this has on the lives and health of people, high temperatures can also affect the safety of temperature-sensitive products.

When temperatures rise, fridges and freezers become even more critical to food safety, product quality and compliance. For food businesses, healthcare sites, laboratories, pharmacies, hospitality operators and cold-chain teams, unusually hot weather can place refrigeration equipment under additional pressure. The unit may still appear to be running normally, but behind the scenes the system is often working harder to maintain the required temperature.

This matters because chilled and frozen products rely on stable storage conditions. If a fridge or freezer can’t remove heat quickly enough, internal temperatures can rise. Even short periods outside the correct temperature range can increase food safety risk, affect product quality, reduce shelf life or create compliance issues.

Understanding how refrigeration systems operate, and why hot weather can make their job more difficult, helps businesses prepare before problems occur.

How fridges and freezers normally work

Most commercial fridges and freezers operate using a vapour compression refrigeration cycle. While the equipment can vary in size, from an upright fridge to a walk-in freezer or cold room, the basic principle is the same.

The purpose of the system is to remove heat from inside the cabinet, room or storage area and release that heat outside the cooled space. It does not “create cold” in the way many people imagine. Instead, it continuously moves heat from one place to another.

The main components involved are:

  • The evaporator: This sits inside the cooled area. Refrigerant passes through the evaporator at a low temperature and absorbs heat from the air inside the fridge or freezer.
  • The compressor: The compressor pumps refrigerant around the system. It raises the pressure and temperature of the refrigerant so that the absorbed heat can be released.
  • The condenser: The condenser is usually located outside the chilled space, often at the back, top or external plant area of the unit. Its job is to reject heat into the surrounding air.
  • The expansion valve or metering device: This controls the flow of refrigerant into the evaporator and reduces its pressure, allowing it to absorb heat again.
  • Fans and controls: Fans move air across the evaporator and condenser coils. Sensors and thermostats monitor temperature and tell the system when to switch on, run harder or switch off.

During normal operation, the thermostat detects when the internal temperature rises above the set point. The compressor starts, refrigerant circulates and the system removes heat until the required temperature is reached again. The compressor then cycles off or reduces output, depending on the type of system.

In a well-maintained unit, this process happens continuously throughout the day. Doors open, warm air enters, products are loaded, and the system responds by removing the extra heat.

What changes during extremely hot weather?

During hot weather, the fridge or freezer still works in the same technical way. The refrigeration cycle does not change. However, the conditions around the equipment change significantly.

A fridge that performs adequately in mild conditions may struggle when temperatures rise.
A fridge that performs adequately in mild conditions may struggle when temperatures rise.

The most important factor is the difference between the temperature inside the unit and the temperature outside it. A fridge may be trying to hold food at around 5°C or below, while the surrounding room might be 28°C or higher. A freezer may be trying to maintain frozen products at around -18°C while rejecting heat into very warm ambient air.

This wider temperature difference creates a higher heat load. More heat enters the cabinet through door openings, walls, seals and product loading. At the same time, the condenser has to reject heat into air that’s already warm. That makes the process less efficient.

In practical terms, the system may need to run for longer periods. The compressor may cycle on more frequently. Fans may operate more often. Defrost cycles may become more important. Any weakness in the equipment, such as dirty condenser coils, worn door seals, poor airflow or low refrigerant charge, can become more noticeable during hot weather.

A fridge or freezer that performs adequately in mild conditions may struggle when temperatures rise.

The compressor works harder

The compressor is one of the hardest-working parts of a refrigeration system. During hot weather, it may be under increased pressure because the system needs to remove more heat and run for longer.

When the condenser is exposed to high ambient temperatures, the refrigerant may not reject heat as easily. This can increase the pressure on the high side of the system. The compressor then has to work harder to move refrigerant and maintain the required cooling effect.

Longer run times can increase wear. Higher operating pressures can increase stress. Electrical components may also run hotter. If the compressor is already ageing, poorly maintained or operating in a poorly ventilated area, unusually hot weather can increase the likelihood of failure.

This does not mean that every fridge or freezer will break down during a heatwave. Well-designed, well-maintained equipment should be able to cope with expected operating conditions. However, hot weather reduces the margin for error. It can expose problems that were previously hidden.

The condenser has to reject heat into hotter air

The condenser is responsible for releasing heat from the refrigeration system into the surrounding environment. It works best when there is good airflow and a reasonable difference between the condenser temperature and the surrounding air temperature.

During extremely hot weather, this becomes more difficult. The air around the condenser is warmer, so heat transfer is less effective. If the condenser coil is dusty, blocked or located in a cramped plant room, the problem can become worse.

Poor condenser performance can lead to higher head pressure, longer compressor run times and reduced cooling capacity. In some cases, the system may trip on high pressure to protect itself. This can leave the fridge, freezer or cold room unable to maintain temperature until the fault is resolved.

For this reason, condenser cleaning and ventilation are particularly important before and during periods of hot weather.

Door seals, insulation and airflow become more important

Hot weather also increases the importance of the basic physical condition of the unit.

Door seals help prevent warm air entering the fridge or freezer. If seals are cracked, loose or damaged, warm air can leak into the cabinet. This forces the system to remove more heat and may lead to condensation, ice build-up or unstable internal temperatures.

Insulation also plays a key role. The walls, doors and panels of the unit are designed to slow heat transfer. If insulation is damaged or panels are poorly fitted, more heat enters the cooled space.

Airflow inside the unit is another important factor. If stock is packed too tightly or vents are blocked, cold air cannot circulate properly. This can create warm spots, even if the temperature sensor shows that part of the unit is within range. During hot weather, poor airflow can become a bigger issue because the system has less spare cooling capacity.

Fans and evaporators may be under more pressure

Evaporator fans circulate cold air around the storage area. Condenser fans help remove heat from the system. During hot weather, both may run more frequently or for longer periods.

If a fan motor is weak, obstructed or failing, the refrigeration system may not perform properly. Reduced airflow across the evaporator can affect cooling inside the cabinet. Reduced airflow across the condenser can prevent heat from being rejected effectively.

The evaporator itself can also be affected by moisture. When warm, humid air enters a fridge or freezer, especially through frequent door openings, moisture can condense or freeze on the evaporator coil. In freezers, this can contribute to ice build-up. Excessive frost can restrict airflow and reduce the system’s ability to absorb heat.

Defrost systems are designed to manage this, but if defrost cycles are not working correctly, hot weather and high humidity can make the issue more visible.

Are fridges and freezers more likely to break down in hot weather?

It’s possible, especially if they are already under-maintained, overloaded or operating in poor conditions.

Hot weather does not automatically cause refrigeration failure. Commercial units are designed to operate within specified ambient temperature ranges. However, when ambient temperature rises, the system has to work harder. Components may experience longer run times, higher pressures and greater thermal stress.

Problems that may be manageable in cooler weather can become critical in hot weather. Examples include:

  • Dirty condenser coils
  • Blocked airflow around the unit
  • Damaged door seals
  • Poorly closing doors
  • Overloaded cabinets
  • Frequent door openings
  • Faulty fans
  • Incorrect thermostat settings
  • Low refrigerant charge
  • Ageing compressors
  • Poorly maintained defrost systems

The risk isn’t just that a unit stops working completely. A more common issue is that it slowly struggles to maintain temperature. This can be harder to spot without continuous monitoring because the unit may still sound as if it is running.

The risk to chilled and frozen products

Higher temperatures can allow harmful bacteria to grow more quickly around temperature-sensitive food in storage.

When fridges and freezers struggle, product temperature can rise. This creates several risks.

For chilled food, higher temperatures can allow harmful bacteria to grow more quickly2. Even where food remains visually unchanged, the safety risk may increase if it has been held outside the required temperature range.

For frozen food, temperature rise can affect quality and safety. Partial thawing and refreezing can damage texture, increase ice crystal formation and reduce product integrity. In some cases, frozen products may no longer be suitable for sale or use.

For healthcare, pharmacy, laboratory and life sciences environments, the stakes can be just as significant. Medicines, vaccines, samples, reagents and other temperature-sensitive materials may have strict storage requirements. A temperature excursion can compromise product stability, create documentation challenges and lead to costly wastage.

In any regulated environment, the issue is not only whether a product feels cold or frozen. The question is whether it has remained within the approved temperature range for the required period.

Why manual checks may not be enough

During hot weather, temperature can change quickly. A manual check carried out once or twice a day may miss an overnight excursion, a lunchtime door issue or a gradual rise caused by a failing component.

By the time a member of staff notices a problem, the unit may already have been outside range for several hours. Without a clear temperature record, it can be difficult to know when the issue started, how long products were affected and what has been happening at each CCP3.

Continuous temperature monitoring gives teams better visibility. Automated alerts can warn staff when temperatures move outside agreed limits, allowing them to act before stock, samples or medicines are compromised. Digital records also support audit readiness by showing the temperature history and the response taken.

Practical steps during hot weather

Businesses can reduce risk by preparing refrigeration equipment before hot weather arrives and increasing vigilance during warm periods.

Key actions include:

  • Check that fridges, freezers and cold rooms are operating at the correct set temperatures4
  • Inspect door seals and replace damaged seals promptly
  • Avoid overloading cabinets or blocking vents
  • Minimise unnecessary door openings
  • Allow hot food or deliveries to cool appropriately before loading, where safe and suitable
  • Check that fans are operating correctly
  • Review defrost performance on freezers
  • Ensure condenser and evaporator coils are inspected and cleaned as part of routine refrigeration maintenance, and check that airflow around the equipment is not restricted5
  • Keep plant rooms and back-of-house areas as cool and ventilated as possible
  • Use automated monitoring and alerts to detect issues early
  • Record corrective actions when temperatures move outside limits

Hot weather makes monitoring essential

Extremely hot weather places additional pressure on fridges and freezers. The refrigeration cycle remains the same, but units must work harder to remove heat and maintain safe storage conditions. Compressors, condensers, fans, seals, evaporators and defrost systems all become more important when ambient temperatures rise.

Ensure that monitoring processes and systems are in place to alert staff if equipment is struggling or fails, potentially leading to products moving outside safe or approved temperature ranges. Wastage, compliance issues, product degradation and financial loss can all be the result of equipment failure, which could otherwise be averted if reliable monitoring is in place.

Contact Kelsius to learn more about automated temperature monitoring with real-time alerts. 


Sources

  1. BBC News, ‘Drowning deaths soar in France as Europe buckles in peak of heatwave’
    https://www.bbc.com/news/articles/c79yvw3j114o
  2. Food Standards Agency, ‘Chilling food correctly in your business’
    https://www.food.gov.uk/business-guidance/chilling-food-correctly-in-your-business?utm_source=chatgpt.com
  3. Food Safety Authority of Ireland, ‘Principles of HACCP’
    https://www.fsai.ie/business-advice/running-a-food-business/food-safety-management-system-%28haccp%29/principles-of-haccp?utm_source=chatgpt.com
  4. Food Safety Authority of Ireland, ‘Storing food safely’
    https://www.fsai.ie/consumer-advice/food-safety-and-hygiene/storage?utm_source=chatgpt.com
  5. Restaurant Facility Management Association (RFMA), ‘The Case for a Refrigeration Preventive Maintenance Program’
    https://cdn.ymaws.com/www.rfmaonline.com/resource/resmgr/rfma_conference_presentation_archives/the_case_for_a_refrigeration.pdf

Hours saved daily, instant traceability – just some of the benefits The Beaumont Mayfair enjoys using Kelsius

Operating at five-star standards leaves no room for compromise, especially when it comes to food safety. At The Beaumont Mayfair, a luxury London hotel with multiple kitchens, dining areas, and service environments, maintaining compliance across departments was becoming increasingly complex.

The Challenge

Before introducing Kelsius FoodCheck 2.0, the team relied heavily on paper-based processes. This created unnecessary administration, limited real-time visibility, and introduced risk around record accuracy, particularly during busy service periods. In an environment where rapid access to accurate data is critical, this approach left gaps in traceability and audit readiness.

 

 

Following implementation of the Kelsius system, the impact was immediate.

Digital workflows replaced manual checks, allowing kitchen teams to complete tasks quickly and consistently using probes and tablets. Management gained instant oversight across more than 20 refrigeration units, with automated monitoring and alerts helping prevent stock loss and reduce risk. Reporting, once time-consuming, is now accessible in seconds, supporting daily operations and audit preparation.

Hours saved daily, instant traceability

The hotel estimates a time saving of two to three hours per day, driven by faster checks, automated monitoring, and streamlined reporting. Beyond efficiency, the shift to tamper-proof digital records has strengthened due diligence and eliminated the risk of falsified entries.

Crucially, the system provides instant traceability across all operations, from goods-in to cooking compliance, while remaining flexible enough to match the hotel’s HACCP requirements.

Today, Kelsius is embedded across the Beaumont’s kitchens, pastry, private dining, and bar operations. The result is a more controlled, consistent, and confident approach to food safety, one that meets the expectations of a five-star environment while freeing up valuable time for staff to focus on service.

 

 

To book your free Kelsius demo, contact the Kelsius sales team.

 

Dubai-based FITT Meals trusts Kelsius to protect their food and their business

Meal prep company FITT Meals is responsible for creating, preparing and delivering hundreds of thousands of meals in the UAE. They use Kelsius systems throughout their production processes to protect their food and their business.

Established in 2019, the FITT Meals business was started by Founded and CEO Eoin Cantwell. The aim of the company is to help health-conscious customers with busy lifestyles to save time but not sacrifice nutrition when it comes to mealtimes. FITT Meals shops, prepares, cooks, chills and delivers delicious and nutritionally balanced meals direct to over 500,000 customers throughout the UAE.

 

With affordable meal plans that provide maximum nutritional value and food quality, FITT Meals needed a temperature monitoring system that removed the need for paperwork and automated monitoring for improved efficiencies. As a company that strives to innovate and to be the best at what it does, they chose Kelsius to give them the confidence that they had an automated temperature monitoring system in place that they could rely on.

FITT Meals has recently opened a new warehouse and purpose-built facility to cater for their growing demand. With a now significantly larger operation, FITT Meals trusts Kelsius to monitor all the fresh food that passes through every stage of the production process including delivery, storage and food preparation.

Founder and CEO of FITT Meals, Eoin Cantwell said, “Moving into our new facility, there always needs to be investments upfront. One of the smartest ones we’ve made is with Kelsius, which literally ensures our food safety and ensures that our temperatures are all on check. It’s all done remotely, and everything is absolutely guaranteed for us. It’s a huge comfort knowing that we have a company like Kelsius behind us, keeping our compliance and our products up to date.”

Watch the video to learn more about how FITT Meals management trusts Kelsius.

To book your free Kelsius demo, contact the Kelsius sales team.

Keith Grant Master Butchers uses the Kelsius system to simplify food safety checks and ensure temperature compliance

Keith Grant is the owner of Keith Grant Master Butchers, an award-winning butcher shop known for high quality meat products and traditional craft butchery.

In his butcher shop, Keith replaced manual temperature checks with the Kelsius FoodCheck 2.0 system, which provides a simple and reliable digital workflow that helps ensure food safety checks are completed and Environmental Health Officer requirements are met.

 

WATCH – KEITH GRANT TALKS ABOUT
THE BENEFITS OF USING THE KELSIUS SYSTEM

Describing how the Kelsius system has helped his business, Keith said, “Before we got Kelsius in, we just had paper trails. It was a nightmare. When we lost power overnight, we ended up losing an awful lot of stock. Kelsius has saved that from happening ever again…It’s absolutely transformed our business. It’s saved me tonnes of money!”

Staff no longer need to record temperatures manually throughout the day. Fridge and freezer temperatures are monitored continuously and all readings are automatically recorded within the system.

Digital records can be accessed at any time and compliance reports can be generated quickly when required. This helps the business demonstrate food safety procedures during inspections.

Real-time alerts also provide an additional safeguard. If a fridge or freezer temperature moves outside the correct range, the Kelsius system sends an alert so staff can respond quickly and take action.

The result is less time spent on paperwork, clear records for compliance, and reassurance that temperatures are being monitored at all times.

 

 

Ardingly College uses FoodCheck 2.0 from Kelsius: “…alerts help protect us from costly stock losses…it gives us real peace of mind…”

Ardingly College is a leading independent school in West Sussex, providing education and pastoral care for a large pupil community. The College operates a high-volume catering operation delivering daily meals for pupils alongside front-of-house hospitality for events, summer programmes, and visitors. Food safety, due diligence, and consistency are central to the catering team’s responsibilities.

The Challenge

Food safety management at Ardingly College previously relied on paper-based HACCP systems. This created a significant administrative burden, with multiple folders and binders requiring constant updating.

Paperwork frequently became damaged or incomplete in kitchen environments, and missing sheets caused frustration during inspections. Paper processes also created risk around record integrity during busy service periods, with limited assurance that checks were completed correctly and at the right time.

In addition, refrigeration failures during weekends or holiday closures had previously resulted in significant stock losses before issues were identified. The College required a more reliable, audit-ready system that reduced risk, saved time, and strengthened due diligence.

The Solution

Ardingly College looked to Kelsius’ FoodCheck 2.0 solution to reduce the administrative workload and paperwork, improve compliance and inspective preparation, and reduce time spent on food safety procedures and manual checks.

Results

Results achieved using FoodCheck 2.0 included:

  • Around two hours saved per day.
  • Paper records eliminated.
  • Reduced reliance on manual checks with 24/7 automated fridge and freezer monitoring.
  • Stock loss prevented thanks to early alerts.
  • Weekly compliance reporting consolidated into a single digital summary.
  • Improved EHO confidence.

Kelsius has become a core part of daily operations at Ardingly College, delivering stronger audit readiness, improved accountability, reduced waste risk, and greater confidence that food safety standards are being upheld consistently across the catering operation.

 

 

With Kelsius, Conference Aston & Wilson Vale transform food safety culture and go fully digital

Conference Aston is Birmingham’s only residential conference centre, located on the Aston University campus. The venue operates a single kitchen serving hotel guests, delegates and private events. With a focus on delivering high-quality, safe catering experiences, Conference Aston combines hospitality excellence with modern operational management.

Managing food safety across a large hospitality venue with a single kitchen was becoming increasingly complex. Conference Aston relied on paper-based HACCP records, which could be time-consuming, inconsistent and prone to human error or falsification. Chefs used to spend hours photocopying and filing paperwork.

Audits could be slow with record-keeping traceability time-consuming to trace when issues arose. The leadership recognised the need for a modern, digital solution to standardise checks, ensure accuracy, and provide instant access to compliance data across all catering operations.

With the introduction of FoodCheck 2.0 from Kelsius, the Executive Head Chef has been able to tailor the system’s tasks and workflows to match existing operations, adding checks for deliveries, cleaning, and equipment monitoring. The platform’s flexibility allows new tasks, users and schedules to be added instantly, ensuring the system always reflects current operational needs.

Conference Aston and Wilson Vale have transformed their food safety culture by moving from paper to a fully digital, automated process. The team now saves five hours each week, operates more sustainably, and has complete confidence in compliance and traceability. The Kelsius FoodCheck 2.0 system has become integral to daily operations, helping Conference Aston deliver the highest standards of food safety, quality and guest assurance.

 

 

Kelsius Shortlisted in Technology Category at the Guaranteed Irish Business Awards

Kelsius is delighted to have been shortlisted as a finalist in the upcoming Guaranteed Irish Business Awards. 

Kelsius has been named as a finalist in the Technology category. The recognition is timely as Kelsius has just announced its new innovations in technology, with the launch of FoodTrak365 and CoolTrak365 for temperature monitoring for goods in transit.  The new products add to Kelsius’ suite of monitoring systems for the food and healthcare industries which allow businesses to reduce costs, improve compliance, protect stock, and save staff time by introducing automation and removing manual processes.

The Guaranteed Irish Business Awards recognise Irish businesses and organisations that invest in long-term employment, strengthen local communities, and deliver trusted, high-quality products and solutions. At Kelsius, these principles are part of how the company operates, from designing and manufacturing products in Donegal to partnering with Irish suppliers, helping drive economic growth at both a local and national level.

Commenting on the announcement of finalists, Guaranteed Irish CEO Bríd O’ Connell said, “It is more important than ever to recognise and support the companies driving progress here in Ireland, businesses whose ambition, creativity, and commitment benefit not just their industries, but the wider Irish economy and communities they serve.” 

The awards are judged by an independent panel of industry leaders, including representatives from Matheson, An Post, Musgrave, PTSB, Viatel Technology Group and FBD Insurance.

Winners will be announced at the Guaranteed Irish Business Awards ceremony which will take place in a new venue, the Dublin Royal Convention Centre on 5 March.

For more, visit https://www.guaranteedirish.ie/giba-shortlist/

Winter Food Safety Challenges for Food Retail – A Perfect Storm of Risks for Food & Food Safety in Store

Winter is one of the most important and most demanding periods of the year for food retailers. The busy run-up to Christmas brings increased footfall, higher stock turnover, and pressure on teams to deliver consistently high standards. Yet as soon as the festive rush ends, many retailers face a sharp slowdown as customers return to work and take stock of their holiday spending. This seasonal fluctuation alone can place strain on operations, but the real challenge lies in protecting food safety throughout this exceptionally busy and unpredictable period.

Winter often brings a unique combination of complications. A perfect storm of actual storms, freezing temperatures, staff taking extended leave, and the need to hire and train seasonal workers all contribute to a higher likelihood of disruption. Normal routines can be interrupted, roles may need to be covered at short notice, and managers often find themselves stretched thin across multiple tasks and sometimes multiple sites. These pressures create an environment where manual food safety processes quickly become vulnerable.

Manual HACCP systems depend heavily on the availability and consistency of trained staff. When team members cannot reach the store due to extreme weather, when experienced staff take extended holidays, or when seasonal workers are still learning the ropes, essential checks may be delayed or missed altogether. At the busiest time of year, this leaves food at risk and increases the burden on management to maintain oversight.

This is why many retailers are turning to automation to safeguard their operations. Automated wireless temperature monitoring and digital HACCP systems significantly reduce the strain on teams during the winter season. By replacing paper records and manual data collection, digital systems ensure that accurate information is always captured, always available, and always stored securely. Authorised staff can access data and reports from any web-enabled device, removing the need to depend on colleagues who may be off-site or unavailable, and eliminating unnecessary travel in dangerous weather conditions. Systems such as FoodCheck2.0 from Kelsius are designed to be intuitive and quick to learn, meaning permanent, part-time, and seasonal staff can all use them confidently with minimal training.

Winter weather can also cause sudden equipment failures with the onset of extreme cold and freezing temperatures. With FoodCheck2.0, automated alerts notify you immediately when readings fall outside safe limits, allowing fast intervention before stock is compromised.

As winter and the busy Christmas season approaches for food retailers, digital HACCP is essential to manage operations smoothly.

Contact Kelsius today to ensure your food safety processes are winter ready.

One Stop Leamington Spa uses the Kelsius system to save staff time and get peace of mind

Sunder Sandher is the Business Owner at the One Stop convenience store in Leamington Spa.

In his One Stop store, Sunder replaced manual temperature checks with the Kelsius system that provides a simple, reliable digital workflow that keeps Environmental Health Officer requirements on track.

 

WATCH – SUNDER SANDHER TALKS ABOUT
THE BENEFITS USING THE KELSIUS SYSTEM

 

Staff no longer worry about remembering to record every reading because probe temperatures from bake-off are captured instantly in the system, which the team loves. Weekly compliance reports are ready to share at inspection time and helped the business demonstrate top-tier hygiene standards with confidence.

Real-time alerts have also delivered practical wins. Watch as Sunder explains how, during a spell of exceptionally hot weather, the Kelsius system flagged a chiller running warm, prompting a quick fix that brought temperatures back within range and avoided the risk to stock. The result is time saved for staff, clear legal confidence on temperatures, and genuine peace of mind for the Sunder and staff.

 

 

 

Kelsius Celebrates Winning the Technology Award at the Guaranteed Irish Business Awards 2025

Kelsius is proud to announce that they have been named the winner of the Technology Award at the Guaranteed Irish Business Awards 2025. This prestigious recognition highlights Kelsius’ commitment to innovation, excellence, and sustainability in the field of temperature monitoring and HACCP compliance.

The Guaranteed Irish Business Awards celebrate the best of Irish business and recognise companies that demonstrate a commitment to supporting local communities, creating jobs, and driving innovation across various industries.

Cutting-Edge Technology

The Technology Award was presented to Kelsius for its cutting-edge solutions in digital HACCP and wireless temperature monitoring. These solutions are designed to help businesses across the foodservice, retail, and pharmaceutical industries maintain the highest standards of food safety and storage integrity. Kelsius’ IoT-driven solutions offer real-time monitoring, regulatory compliance, and enhanced efficiency, ultimately reducing the risk of foodborne illnesses and ensuring that critical medicines and vaccines are stored correctly.

As a Guaranteed Irish company, Kelsius adheres to the principles of quality, local job creation, and sustainability. The Kelsius manufacturing facility is based in Donegal, where they are committed to supporting Irish suppliers and the local economy. By championing local talent and resources, Kelsius contributes to the growth and prosperity of communities across Ireland.

Celebrating Innovation and Sustainability

At Kelsius, sustainability is at the core of everything they do. Kelsius has earned a Silver Medal from EcoVadis for its ongoing commitment to corporate social responsibility (CSR) and sustainability. Kelsius solutions help businesses reduce waste, energy consumption, and operational costs, while promoting a greener future. From eliminating paper records to ensuring energy-efficient operations, the company works hard to ensure that its temperature monitoring systems are as environmentally friendly as they are effective.

Kelsius’ commitment to corporate responsibility goes beyond its products. Through initiatives like the EasyTressie programme, Kelsius is actively involved in projects that support environmental and social causes, making a tangible impact on communities and the environment. Kelsius partners with local organisations and its dedication to sustainable practices underscore the company’s mission to create value for both businesses and society.

Kelsius: A Proud Member of Guaranteed Irish

The Guaranteed Irish mark represents businesses that are committed to creating sustainable jobs, supporting local communities, and providing high-quality products and services. Kelsius embodies these values every day by developing and manufacturing products locally in Donegal and working closely with Irish suppliers to ensure that they contribute positively to the economy.

Gala Award Ceremony at the Mansion House, Dublin

The award was presented to Kelsius at the 2025 Guaranteed Irish Business Awards gala, held in the iconic Round Room at The Mansion House in Dublin.

 

Pictured Arlene Kenny, Viatel Technology Group with Keith Hicks, Kelsius, winner of Technology, sponsored by Viatel Technology Group at the 2025 Guaranteed Irish Business Awards, proudly supported by PTSB.

Accepting the award, Kelsius Corporate Account Director Keith Hicks said, “I am thrilled to accept the Technology Award on behalf of Kelsius. On behalf of the entire team, I’d like to thank Guaranteed Irish for this accolade. We are a very proud Guaranteed Irish member company and we’re extremely grateful for this recognition, especially in the company of so many other leading and innovative Irish businesses.

“This award is all the more important to us as our technology supports a range of indigenous Irish companies who we help to protect the safety and security of their food, medicines and other products every day. We’re delighted to play our part in helping other Irish companies to grow and compete.”