Walked into my bakery at 5am and the walk-in freezer was sitting at 48 degrees

Lost a whole $400 batch of croissant dough in Tucson last Tuesday, saw the temp alarm go off but figured it was just the defrost cycle. Turned out the compressor died overnight and the ambient heat from the oven line pushed everything well past the danger zone before I caught it. I had to toss 60 proofed trays and tell my morning regulars we were out of pastry, which sucked because half of them are contractors who stop in before the job site. Has anyone else dealt with a silent equipment failure like that, and do you use a remote temp monitor that actually texts you or just rely on the built-in alarm?

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