OptiGaspi's weighing tablet for institutional catering.
At each service, your team weighs leftovers in just a few steps: the dish, the quantity, the reason. The data is automatically sent to your OptiGaspi account, where reports are generated automatically.
IN THE KITCHEN
• Guided weighing, component by component: bread, starter, main course, side dish, dairy product, dessert.
• Multiple dishes within the same component—weigh meat and fish separately, without any pre-configuration.
Unserved preparations and plate leftovers are distinguished according to the audit method.
• Tray mode for healthcare facilities, with room number.
The cause of waste is recorded at the time it is observed, not reconstructed the next day.
OFFLINE
Weighings are recorded on the tablet and resume as soon as the connection is restored. A basement kitchen is still a kitchen where you weigh things.
CONNECTED SCALE
Compatible with Skale II and PRECIA MOLEN Bluetooth scales: the weight appears automatically on the screen. No more copying, no more data entry errors.
YOUR REGULATORY OBLIGATIONS
The EGalim law requires institutional catering to conduct a food waste audit, and the AGEC law sets reduction targets. OptiGaspi generates reports that document these targets: breakdown by component, cost of losses, carbon footprint, and comparisons between periods.
This application requires an OptiGaspi account. Visit optigaspi.com.
A solution for combating food waste in institutional catering.