Why Scale Calibration Is Important When Weighing Food?

Weighing Food

The main reason for calibration is to ensure that a scale is reading correctly. If the scale is not reading correctly then you may have the following issues: Maintaining a Consistent Recipe Choosing the correct scale and having it calibrated could help you save at least 2.1% of your yearly ingredient costs. A scale that is not properly calibrated could lead to bad batches and over/under weighing of ingredients leaving a useless batch of product. To help get consistent batches and ensure proper recipe formula, a formula control scale could be very beneficial. A popular formula control scaled used in the food industry […]

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Physical Influences Caused by the Sample

Physical Influences Caused by Your Sample

Even the slightest change to environmental conditions or physical variables can cause balances, especially semi-micro, micro or ultra-micro, to react. These reactions can cause variations in the readings and produce poor results. Physical influences can also cause changes in the sample and/or container. Below are the main problems caused by physical influences on your sample or containers. Issue: Container or Sample Was Not Allowed to Acclimate to Current Temperature What You See: Poor repeatability, unexpected weigh results, readout drifts when sample is placed on pan even though the display is stable when balance is at zero How to Fix: Condition the sample or […]

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Operating Your Balance

Operating Your Balance

Once you have found the proper location, unpacked and setup your new balance you will need to learn how to properly operate the unit. Remember from the previous blog that the balance should be placed in a location that is: Out of direct sunlight and lighting In a location with reduced vibrations An area with limited drafts caused by doors or overhead AC units A room with constant temperature and humidity between 45-60% The first step to ensure that the balance weighs accurately is leveling. Leveling will deliver reliable results. Usually each balance or scale will come equipped with a leveling bubble […]

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Properly Installing Your New Balance

Installing a New Balance

Outside factors can cause a balance to not weigh accurately or have poor repeatability, so it is important to find a good location to place your new balance. This blog will bring factors to your attention that you may not have thought could negatively affect your balance’s ability to weigh. Workspace – Avoid or minimize vibration that may be caused by machinery or human traffic. – Place the balance on a table in one of the corners of the room. This is the most stable location in a room. – Avoid direct sunlight and try not to place the balance […]

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TCP/IP Communications- An Overview

TCP/IP Communications With Your Scales and Balances

TCP/IP stands for “Transmission Control Protocol / Internet Protocol” and this defines the details of how data is transmitted and received through a network. This data can be transmitted through network adapters, hubs, switches, routers and other communication hardware. TCI/IP is the primary protocol used on the Internet and is also the most popular networking protocol throughout the world because it is in a public domain and well supported by most all computer systems and hardware. In a TCP/IP protocol each computer or device (ie printer, balance, scale) is assigned a unique IP address within a network. This IP address […]

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Main Components of Process Weighing Systems

What are the Main Components of Process Weighing Systems?

Weighing and batching systems are considered main components of companies in the industrial production field. Weighing systems are found across all industries and include recipe processing of chemicals or pharmaceutical products, food production and packaging, and bulk manufacturing. Weighing and batching systems are used from start to finish in the production process. These systems are made up of multiple components. Below are the ones The Scale People specialize in. Scales and Weighing Terminals/Indicators Complete Scales: Do not worry about combining a platform with a indicator. A complete scale offers many options of platforms and a variety of indicators that will […]

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Hazardous Area Weighing: The Basics

The Basics of Hazardous Area Weighing

Hazardous Areas are locations that are susceptible to explosions or fires due to the high volume of flammable liquids, gases, vapors or combustible dusts. Chemical plants, refineries, paint shops, cleaning facilities and mills are locations where you will find many hazardous areas. There are three requirements in order for an explosion/fire to take place. Firstly, a flammable substance needs to be present in large quantities. Second, an oxidizer must be present. The most common being air. Finally, a source of ignition. If the first two are at hand in large quantities then it is important to control the ignition factor […]

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How to Pick the Right Material Tester?

Selecting the Right Material Tester for Your Needs

Material Testing is a foreign world to many people and may seem overwhelming with the large number of tests and attachments that are available. This blog will help you determine the right material tester to fit your unique application. Material Testing is used to determine the physical and mechanical property and raw materials and components. Material testing is used with a wide range of materials such as metal, rubber, plastic, rope, syringes, bottles, food and more. There are different options with material testers and the complexity of the information required will determine if a force tester or a material tester […]

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U.S.Pharmacopeia Chapter 41- New USP 41 Changes

U.S. Pharmacopeia Chapter 41 – How was your balance’s repeatability & accuracy changed? Overview In 2013 U.S. Pharmacopeia Chapter 41 for balance was revised, with the new requirements becoming mandatory December 1, 2013. Since the revision, the formula for calculating the repeatability of a balance was further revised. The new revision in USP Chapter 41 also included a slight change in the definition. Compliance with the new requirements has become mandatory as of July 1, 2014. What changed in USP Chapter 41? The Formula for Repeatability in a Balance Purpose of formula Repeatability Formula Previous Requirements of USP Chapter 41 […]

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