Published 2024-08-13

Published 2024-08-13

Three tips to save batteries in your WiFi data loggers

Tip 1. If your Saveris 2 or testo 160 logger is forced to search for WiFi networks that sometimes “don’t exist”, the batteries can run out unnecessarily fast. One solution to the problem of unreliable WiFi networks is to set the maximum interval (1 day) for transferring measurement data to the cloud service.

If you have made the maximum setting above, but have no WiFi network at all, you can connect the WiFi logger using a so-called “Hotspot” or “Internet sharing” from a mobile phone.

Instructions for transferring with Hotspot:

When it is time to read/transfer the measurement data, the Hotspot is started on the phone. Then press the refresh button on the logger to transfer the measurement data to the user account in the cloud. This can be done at any time and the result of the transfer can be easily checked directly in the mobile phone by logging in to the cloud service.

Tip 2. Choose the right number of channels. The more channels are activated, the more memory is used. Frequent measurement intervals fill the memory and shorten the available logging time. With many channels activated and frequent logging, you need to “refuel” the logger more often via WiFi or Hotspot.

In the example in the screenshot below, ppm CO2, Temperature and Relative Humidity are enabled in a testo 160 IAQ. This is easily changed with the buttons on the right. Red button deactivates the channel and green button activates it. ATTENTION! This can only be done in the Advanced cloud account.

Tip 3: Finally, you can use a power supply unit if there is a power outlet near the measurement site. With such a solution, it is ultimately the memory capacity of the data logger that determines how often it needs to be read out.

Published 2025-01-22

Does the data logger have no Wi-Fi connection after calibration?

Then you probably need to reset the logger. It is easy and does not take very long. This guide applies to loggers in the testo Saveris 2 and testo 160 product series.

This is how you do it:

1. Log in to your cloud account – www.saveris.net for testo Saveris 2 or www.museum.saveris.net for testo 160.
2. Connect the logger to your computer via the USB input.
3. Open the configuration assistant in the cloud account (symbol designed as a logger with a +)
4. Do the following in this step:
   • Make sure that the batteries are inserted correctly.
   • Enter your SSID (name of your company’s Wi-Fi network) and password.
   • Save the logger configuration (select the device you want to save to – preferably “SAVERIS”, do not change the file name and click “Save”).
   • Remove the data logger from the computer and look at the display (if your logger has one). It should say “Config Valid”.
   • Wait for the radio symbol at the top of the display to first flash and then become steady.
   • When the radio icon is ready, the cloud symbol next to it should start flashing and then remain steady.
   • Confirm that the radio and cloud symbols are constantly lit on the logger display. If you have a logger without display, just skip this step.
5. Refresh the page in your browser (click on the circular arrow to the left of the address bar at the top). Wait for about 10 minutes and then refresh the web page again.
6. Done! The data logger is connected to your network and ready to start measuring again!

Can’t connect the logger to your Wi-Fi network?
Call or email us and we will help you!

Tel 031-704 10 84
mattias.toreskog@nordtec.se

Published 2026-06-16

Are you using the testo 160, 162, or 164 data loggers and need help configuring your monitoring system?

In the cloud service, you’ll find Testos’ step-by-step guides that show you how to get started with the monitoring system, set alarm thresholds, and customize the system to your needs. Below, we show you where to find these guides. Click on the images to enlarge them.

Start by logging in to your cloud account.

Click on the account’s email address in the upper-right corner.

Click “Help Center.”

Click “Stationary Monitoring.”

Here you’ll find, among other things, an interactive guide that walks you through the instructions step by step to configure the monitoring system.

Under the “General” menu option in the Help Center, you’ll find account settings and information on how to create and manage users.

Published 2026-05-20

Watch the videos below to see how to install the testo 160, 162, and 164.

If you do not already have an account in the testo Smart Connect cloud service, you can create one here:
Create an account or log in to the cloud service.

The easiest way to connect the data loggers to the cloud service is by using the testo Smart app.
You can download the app here:

testo 160

testo 162

testo 164

Set Up Your Monitoring System

Do you need help configuring the monitoring system after installation? testo Smart Connect includes step-by-step guides that show you how to set alarm limits, create users, and customize the system to meet your business needs.

Published 2023-10-19

It is important to inspect certain critical environments at regular intervals in order to detect and remedy any mold problems in good time. In crawl spaces and attics, it is common for moisture to cause microbial growth. Here, experienced moisture consultant Kim Olmås explains how mold develops, how to detect it and what measures you should take.

Crawl spaces and attics should be inspected at least once a year. The best way to detect moisture is to measure. These measurements should be taken at times when the risk of high moisture levels is greatest. Grounds are usually wettest in late spring, summer and fall. In attics, moisture is usually highest in late fall, winter and early spring. If you want to keep an eye on moisture all year round, it is best to get one or more connected measuring boxes from the Celsicom remote monitoring system.

We caught up with Kim Olmås, a certified moisture expert and construction doctor with extensive experience in the industry, to sort out some basic questions about moisture and mold.

How does moisture occur in crawl spaces and attics?

– In crawl spaces, it’s about warm, moist outdoor air finding its way in and meeting a colder foundation. This raises the relative humidity (RH) and can cause microbial damage to organic matter and emissions from chemical decomposition processes. The soil surface also gives off moisture, just as rain and groundwater can do,” says Kim Olmås and continues:

– In attics, it is mainly warm, humid air from inside the house that comes up through leaks in attic floors, penetrations and attic hatches. The warm, moist air raises the RH value in the cooler attic space or condenses against a cold roof, which also raises the humidity.

External leakage can also cause elevated RH values and microbial damage such as mold, bacteria and rot as well as emissions from chemical decomposition processes. High moisture levels are often due to the inability of the house’s ventilation system to remove the moisture generated by washing, showering, cooking, sweating and exhaled air. Outside air and water leaking into the attic also contribute to moisture.

On which surfaces does mould occur?

In crawl spaces, it is common to see growth on the blind floor (underside of the floor joists) in the form of white, gray or black patches, or on the ground surface. In attics, mould can grow on the inside of raw board, roof trusses, floorboards and loose items such as fabric and cardboard boxes.

– But not all the growth is visible and it can be very moldy without you noticing,” says Kim Olmås.

– Also use your nose to identify, as far as possible, unusual, pungent smells that may reveal microbial growth in the space in question. However, the best way to really know is to do a moisture measurement yourself or with the help of a moisture consultant or submit material samples for analysis by companies such as Botaniska Analysgruppen and Pegasuslab.

What can be damaged by damp and mould?

– Crawl spaces initially produce mold, bacteria or blue stain fungi that grow on the surface and give off odors, emissions and endotoxins (harmful bacteria). However, if it is really damp, i.e. if the moisture content of the wood is up to 26-30%, rot fungi appear which break down the wood and reduce its strength. There may also be mold on the ground.

The same development of mold growth is common in attics. There is also a risk of damage to furniture (organic material) and insulation from microbial growth.

What are the critical levels and how to act?

– In crawl spaces, the critical RH value is 75%, which corresponds to about 17% moisture content in wood. At the same time, we know that already moisture-damaged or contaminated surfaces can develop microbial growth much earlier,” says Kim Olmås:

– To combat mold, a crawl space dehumidifier is usually installed and set to a maximum of 60 percent relative humidity, which is the limit for rust on metal. Dehumidifiers are the most effective measure, but they require some action and supervision.

When installing a dehumidifier, you will need to seal all outdoor air vents in the foundation (to prevent outdoor air from leaking in), clear the soil of organic material and apply a vapor barrier to the soil surface. The dehumidifier may require filter replacement and other services after a certain period of time.

In principle, the same moisture values apply to attics. However, dehumidifiers are not often installed in attics. Instead, the focus is usually on reviewing the ventilation of the house and ensuring that the moisture produced indoors is transported out of the house via the ventilation system.

– It may also be necessary to seal the top of the attic so that warm, humid air cannot penetrate so easily. In addition, it may be a good idea to review how the attic is ventilated. Too much attic ventilation tends to increase the moisture level and thus also increases the risk of moisture-related damage.

Kim Olmås is pleased to note that more and more property owners and operators have begun to check moisture and mold more frequently.

– The most critical aspect of moisture damage is that it can affect the indoor environment and make people living there sick. Often caused by mold and emissions from both microbial growth and chemical degradation processes.

Measurement solutions for crawl spaces and attics

Published 2022-12-09

Temperature reports are important and highly demanding documentation. Mainly in the context of food and pharmaceutical handling, but also in other areas. Are you responsible for the temperature reports in your business and maybe you feel you don’t have enough time?

Would you need a solution where all measurement data is collected and packaged in a smart and neat way? Do you want to be able to send documentation to clients or authorities? Do you want to avoid compiling data yourself from different measurement points and be able to access your measurements at the touch of a button? Solutions exist and are not far away! Here you can read about testo Smart Connect and testo Saveris 1 – two systems for remote monitoring of measured values.

testo Smart Connect

WiFi data loggers with flexible cloud service
Many people want fast access and reporting but do not want to have to manage the documentation in their own local IT system. Then the WiFi loggers in the testo Smart Connect series are an excellent alternative. It is a very competent logger solution where each measuring point is affordable even in small systems.

At the heart of the system is a cloud solution that is easy to access from anywhere with an internet connection. Measured values, reception of alarms, etc. can be viewed and managed on a mobile phone or computer.

Is there a space where you wonder if the temperature is really stable? Are there moisture-sensitive products in the premises? It is easy to monitor and log this with testo Smart Connect. It is easy to set up alarms and create automatic reports. History is available as soon as the measurement data is searchable.

Real-life example
One of our customers had a problem with a refrigeration compressor on the roof of the building sometimes stopping for no reason, resulting in damage to the products stored in the cold room. In one of the testo Smart Connect loggers, it is possible to connect a sensor that detects when a circuit is closed or opened. This came in handy in this case. When the compressor stopped, the customer received an email and was able to send a repairman before hundreds of thousands of dollars worth of sensitive products were damaged. A good solution in this case to complement the usual temperature monitoring.

testo Smart Connect consists of WiFi data loggers in various designs – with internal or external sensors – all with technical data and accuracies that make them suitable for really advanced measurement. In combination with calibration, measurement reliability is further increased. The sensor range is wide, which means that testo Smart Connect can do a lot.

Read more about testo Smart Connect

testo Saveris 1

Do you want full control of all measurement data in your own computer or server environment?
In that case, our testo Saveris 1 system is what you want. The heart is a base unit used in conjunction with software in a PC or server. testo Saveris 1 is suitable whether the company is small with limited resources or large with high demands on IT security. The software is available in a CFR part 11 validatable version that supports GxP.

Secure storage of measurement values
The system collects all measurement data via radio or network sensors that communicate with the base unit. All data is also buffered in the sensors’ internal memories, providing double security. In the event of a power failure, all measurements are stored in the radio sensors and then transmitted when the system is restored. If the server (or communication to it) fails, all measurement data from the entire system is stored in the base until the problem is resolved. Everything is reported to the SQL database included in testo Saveris 1 and saved there. All this information is searchable and can be obtained either as automatic daily/weekly/monthly reporting and/or as special reports on a case-by-case basis.

Read locally with a PC or remotely via the web
It is also possible to order your testo Saveris 1 base with GSM module and thus obtain SMS alarms. It’s a smart solution that gives you more time on your side. If the limit values are exceeded, attention is drawn immediately. testo Saveris 1 fits into advanced environments and can be configured to connect to multiple geographically separated locations via the internet and VPN. In really large testo Saveris 1 systems, more base units can be used. The system requires modest system resources/computing power to keep costs down. testo Saveris 1 can be made remotely readable, but not via a cloud account but via a web extension installed on your own server. The company’s IT department has ample opportunity to configure as it sees fit and make measurement information available to those who need it.

Read more about testo Saveris 1

Published 2023-10-05

Scientific studies show that there is a relationship between CO₂ levels and aerosol concentrations in the air. Aerosols are mainly produced when we breathe and speak and can transmit pathogens and viruses such as coronavirus. Testo’s measurement technology can help you detect elevated CO₂ levels at an early stage. With optimally adjusted ventilation systems, it is possible to prevent airborne transmission of pathogens. This in turn can reduce the risk of diseases such as COVID-19. As an example, the German government recommends controlling CO₂ levels in the air to reduce the risk of infection.

What are aerosols?

Aerosols are small, tiny droplets that are released into the air when exhaled. They are only a few micrometers or nanometers in size, which means they float in the air and sink very slowly to the ground. In other words, they are spread when you breathe, speak or sing. Each person permanently emits CO2 and aerosols. As a result, pathogens and viruses, such as e.g. coronavirus, are transmitted from one person to another.

Aerosols in premises

In general, the risk of infection is significantly higher indoors than outdoors because aerosol particles remain in the air longer. Therefore, due to the higher aerosol concentration, there is a risk of undetected spread of pathogens. If the aerosol concentration is high enough, we can breathe in aerosols even if we keep our distance from each other. This is called airborne transmission by aerosols. The lower the aerosol concentration, the lower the dose of aerosols a person can inhale and thus the lower the risk of infection. This risk can be reduced by good air exchange or by mixing the air with fresh air. This requires good ventilation or optimal adjustment of the ventilation system.

Measuring CO₂ to counteract aerosols

CO₂ levels increase when many people are in a poorly ventilated room. By measuring the CO₂ concentration, it is possible to calculate the likely aerosol load. The higher the CO₂ level, the higher the risk of inhaling aerosols that another person has exhaled shortly before. The CO₂ concentration is therefore a type of indirect measurement for possible exposure to aerosols. The quality of indoor air in offices and homes is usually assessed by the CO₂ content. A CO₂ meter can therefore help to see how polluted the air in a room is. An indoor CO₂ concentration of up to 1000 ppm (parts per million) is acceptable. In comparison, outdoor air has a CO₂ value of about 400 ppm.

Humidity counteracts viruses in aerosols

Very low temperatures and low humidity promote the survival time of viruses in the air. Even at average temperatures of 20-30°C and low humidity, viruses have a long survival time. However, in a range between 40 %RH and 60 %RH, the aerosols shrink so much that the salt concentration in the aerosol core increases, killing bacteria and microorganisms. Therefore, in addition to measuring CO₂, regular measurement of relative humidity is also recommended.

Published 2022-12-12

In winter, indoor air often becomes dry. This can cause physical discomfort for people and lead to static electricity that disrupts production processes. To detect and overcome dry air, it is useful to measure, and preferably log, air temperature and humidity over a longer period.

Cold air can hold less moisture than warm air. Therefore, the air becomes drier in winter. And when we bring in this cold air and heat it, the indoor air becomes dry. This low humidity can cause discomfort in the form of dry skin, irritated airways and eyes, fatigue and headaches.

Static electricity – an annoying saboteur

Dry indoor air can also result in static electricity, which occurs at the surface of materials when there is either a deficit or excess of electrons. We can then experience unexpected and unpleasant shocks. The voltage can be high but the current is very low. Therefore, these shocks are often harmless to us. However, there is a risk of equipment and processes being affected.

Electronics and printed circuit boards are sensitive to static electricity. In addition, static charge attracts dust and other unwanted particles, which can have a negative impact on production processes. Lower production rates, sudden and costly downtime, the need for extra maintenance and, in the worst case, replacement of parts are examples of some common failures. Disruptions in production can also ultimately lead to lower product quality.

Moisture – an important measurement parameter

This diagram shows how people and materials are affected by ambient humidity.

For us humans, it is about avoiding ill health. For materials, this may involve avoiding disruptions in manufacturing processes or storing in a climate that provides the best durability.

Humidity levels can fluctuate rapidly, a 10°C drop in outdoor temperature can reduce indoor humidity by almost 15%RH. Measurement provides knowledge of the situation and the ability to influence it.

Cold outside means dry inside

The table shows what happens when humid outdoor air is brought in and heated to 22°C. For example when outdoor air with 80 % humidity and a temperature of -5 °C enters and is heated to +22 °C, the relative humidity drops dramatically to only 14 %RH. An average humidity in the Sahara is around 25 %RH!

Data loggers that give you control of the dry air.

Published 2022-08-09

Since 1982, Almondy has been spreading the joy of coffee with its frozen cakes. The Daimt cake, which has been around for over 20 years, remains the company’s best seller worldwide. To ensure a high quality of both raw materials and finished baked goods, Almondy has a strong focus on reliable temperature monitoring at all stages.

In an 8,000 square meter facility in Torslanda outside Gothenburg, Sweden, Almondy develops and bakes frozen cakes and cookies. Annual production amounts to no less than 18 million frozen desserts sold in some 50 countries worldwide. The largest markets are the Nordic countries and Germany.

Almondy’s first product was the almond cake, which is still available. Over the years, it has been joined by other frozen cakes, the result of collaborations with famous brands such as Daim, Toblerone, Milka and Cadbury. But despite new additions of tasty cakes such as this year’s Salted Caramel Crush, the Daimt cake is still the biggest seller. Margareta Johannesson, Quality and Sustainability Manager at Almondy, thinks she knows why.

Universal taste of the Daimt cake
– It has a universal taste that is easy to like. Other flavors can be very national. In Germany, for example, people like cherries and in Finland licorice is popular,” says Margareta.

Receiving and carefully checking raw materials such as cream, eggs and chocolate is the first important step in the production of the popular cakes. The raw materials are then processed in different ways. Cake bases are baked and baked. Creams are mixed together and pasteurized. Various toppings and chocolate mixtures are added and then the cakes are assembled, frozen and packed and then stored in cold storage for delivery.

The production is highly automated and consists of two production lines that together produce almost 4,000 cakes per hour. Anna Jörhov, microbiologist and quality specialist at Almondy, says that the challenges in production are about ensuring quality at every stage.

Logs in cold, freezing and heating rooms
– Everything from ensuring good raw materials to making sure that everything we make is good to eat, for example that there are no burnt cake bases and that the cream is cooked to the right temperature so that it holds together well.

To keep track of temperatures, Almondy uses data loggers from the Testo measurement system at six locations in cold, freezer and heating rooms. The loggers are an invaluable tool to ensure, for example, that cream is kept in the right cooling conditions and that chocolate is kept perfectly warm and remains liquid.

– The data loggers give us good statistics on how everything works, so we can meet the requirements of different standards. We also get good information that we can share with all employees internally, to show the temperature fluctuations that can occur if, for example, a door is left open for too long,” says Margareta Johannesson and continues:

– It also gives us a good basis for showing our customers if they are skeptical about a product they have received. We then have evidence that, for example, the freezer has never been above minus 18 degrees.

Makes daily work easier

There are many advantages to data loggers, say Anna and Margareta. First, they automatically send an alarm to Almondy’s service department if, for example, the temperature rises in a freezer. On the other hand, the loggers make daily work much easier.

– I can sit at the computer and easily retrieve data back in time, for a specific day and time,” says Anna.

She is joined by Margareta:

– Previously I had to get all the loggers, connect them to the computer and print out all the statistics on paper. So the data loggers we use today have made our job much easier.

In addition to the stationary loggers, Almondy also has various handheld instruments from Testo for quick checking of raw material deliveries and as reference meters for sensors in a large number of tanks. The latter involves operators using the testo 108 food thermometer to carry out spot checks, such as checking that the cream is at the right temperature.

Task: tasting
Anna and Margareta make no secret of the fact that they and their colleagues eat a lot of cake. One of their tasks is also to taste and comment on new flavors. So which cake is your favorite?

– Salted Caramel Crush! The juicy almond base, the buttercream which is divine, the peanuts and then the salted coal and chocolate. There’s nothing that doesn’t work,” says Anna.

Margareta has a little more difficulty choosing a clear favorite, but finally says:

– As well as the original, the almond cake, we have a lemon mousse cake which I think is really good. I really like the variety of our range. When we host a cake party, there are lots of delicious flavors to choose from.

Margareta has worked at Almondy for almost 20 years. When we ask her what makes the job so interesting and stimulating, she quickly responds with a broad smile:

– Imagine spreading joy all over the world with the world’s most delicious cake. How can it be anything but fun?