INDUSTRIES – FOOD
02 – WHAT WE CATCH
Catch defects invisible
to the naked eye
01
Undercooked or unevenly cooked product
Subsurface air pockets, i.e., often found in extruded parts that lead to structural failure.
02
Misshaped, clumped, and broken product
Deviations from the expected shape that indicate heating or upstream issues.
03
Heat seal defects
Increasingly relevant with growing PCR percentages in plastics products.
04
Non-metallic contamination
Common in thermoforming and blow molding processes.
Supported industries and products
Meat & poultry
Chicken nuggets · Bacon · Sausage · Hot dogs
Bakery
Bread · Bagels · Cookies · Pretzels
Potato
French fries · Hash browns · Tots
03 – ONEVIEW PLATFORM
Thermal vision powered by AI
01
02
From the blog
Thermal applications in food
AI thermal vision in food manufacturing: 5 applications that improve throughput and quality
See how manufacturers use real-time thermal imaging to catch heating and cooling issues on the line, cut scrap, and keep production moving at full speed.
28 August 2026
4 min read
Learn more
04 – ROI
Run faster lines, make better product
up to
Faster cook/cool cycle time
Verified doneness and core temperature instead of a conservative time-based margin.
up to
2%
Higher first-pass yield
Product that ships as full-value SKU on the first pass, without rework or downgrade.
up to
Lower reject rate
Same underlying improvement as first-pass yield, expressed as the reduction a plant-floor reader tracks day to day.
Contact
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