Upload a customer's LiveView room exports and generate their branded Executive Summary — identical to the standard report, with their data and graphs.
1 · Upload data
Customer’s rooms
Drop room CSVs
one per hand-vented room
Benchmark room optional
Drop benchmark CSV
defaults to Standard SCS 6000
One LiveView “Stores” export per room. The benchmark is a well-controlled 6000 room to compare against — leave it empty to use the built-in Standard SCS 6000.
2 · Customer name
Shown as the report headline. Auto-filled from the file names — edit if needed.
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drop a finished report here to keep it in the library
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Drop every customer’s room exports at once — it ranks who’s swinging the most so you know who needs an OCR first. Click a customer to load their files into a new report.
Drop all customers’ room CSVs
named Customer_Room_id.csv — drop the whole pile
Executive Summary
2025–26 Storage Season
October 25 – March 26
Good Fruit — Oxygen Control
A comparison of how oxygen is holding in your rooms this season, how it stacks up against rooms on automatic control, and what that means for your fruit.
Your rooms3, 4, 5
Readings analyzed—
SourceLiveView (Stores)
01How oxygen was held
Each of your three rooms below is the red line, swinging in and out of the allowable range. The shaded band is the allowable range.
02What it's costing youEvery swing off target is stress on the fruit
Each room drifts off target in both directions — too low as the apples respire and draw the oxygen down, then too high when a manual vent adds it back and overshoots. Every one of those swings is adding stress on the fruit that will shorten storage life and can lead to storage disorders and loss of flavor — and all of it is avoidable. It costs labor, too: every drift is a trip out to open a port by hand, time the crew could spend on other work. On automatic control, oxygen barely moves off the setpoint, with no labor effort.
03What automatic control looks likeA Standard SCS 6000 Controlled Room, holding right in the band
Automatic venting holds oxygen far steadier than opening a port by hand.When oxygen dips below the set point, the 6000 controller activates the vent valve per the gain calculation, then closes it — making small, hourly corrections that keep the room at the operator setpoint. Venting by hand can't hold it there: the oxygen drifts out of range — too high after air comes in and overshoots, and too low as the fruit keeps respiring before the next operator interaction. Across this season the difference was stark: the Standard SCS 6000 Controlled Room held oxygen right at 1.5%, within about a tenth of a percent. The hand-vented rooms spiked as high as 3 to 4 percent — double the target — then swung back down below one percent.
04What to doTurn on automatic venting
The bottom line
Think of it like a bike ride. With manual venting, the fruit is on a road full of climbs and drops — pushed up over each vent, then coasting back down, never quite settling, taxing the fruit to work hard and causing unnecessary stress. Automatic control is a flat, smooth road: the fruit rides steady, in the allowable range, all season long.
And it isn't only easier on the fruit — it frees up your crew. The controller handles it on its own. That's time back in the day for the work that actually needs a person.
