In the food production industry, calibration is the process of verifying or adjusting the precision and accuracy of instruments or tools used in the food manufacturing process, from raw ingredients right through to packaging. This is done in order to ensure that these instruments are reading correctly and consistently.
In an industry where precision is integral such as food production, whether it be for temperature control, or volume of ingredients, calibration plays a vital role because it helps to ensure accurate measurements and therefore guarantee the quality of the food products being produced. It also helps to minimise waste and maximise efficiency in production.
Using our 50 years of experience in the industry, we can help with calibrating the equipment, machinery and tools used in food production, providing accurate and reliable calibration services. We can also offer supply, repair and manufacturing services in relation to food production equipment.
Our clients within the food industry are extensive, with many household names including: Warburtons, Britvic, Fox’s, Bakkavor, Molson Coors, Burtonwood Brewery, Princes Foods, Pets Choice and Hill Biscuits.
GNW can provide calibration services for a variety of instruments and tools used in food production, including:
We can also provide calibration for other, larger types of equipment used in food production, such as:
Our calibration services can help to ensure the accuracy and precision of your instruments and tools, so that you can produce quality food products.
Most people don’t realise how important calibration is in food production. It’s not just about making sure the food looks good – it’s also about making sure it tastes good and is safe to eat.
Calibration helps producers to control the quality of their products by ensuring that they meet strict standards. This, in turn, helps to protect consumers from eating unsafe or poor-quality food. In addition, calibration helps producers to save money by preventing them from overproducing or wasting ingredients.
By calibrating their machines, producers can ensure that each batch of food meets their exact specifications. As a result, calibration is an essential part of food production that provides many benefits for both producers and consumers.
On-site calibration, conducted directly at the production facility, offers several advantages, including minimising downtime, reducing transportation costs, and ensuring real-time adjustments. Discover how on-site calibration can enhance efficiency, minimise risks, and optimise your production process.
In the world of food production, calibration refers to a relatively simple process that helps to ensure consistent results. In its most basic form, calibration is the act of standardising measurements. This means setting clear guidelines for measurements like ingredient weights and portion sizes. By calibrating production processes, manufacturers can ensure that their products meet customer expectations in terms of taste, nutrition, and value.
For instance, a company that produces frozen pizzas might calibrate its ovens to cook at a precisely controlled temperature. This helps to ensure that each pizza comes out of the oven with a perfectly crispy crust. Calibration is just one of the many ways that food manufacturers strive to produce consistent results, batch after batch.
Calibration is important because the instruments used in food production, such as scales and thermometers, must meet certain accuracy standards in order to ensure food safety. Calibration helps to ensure that these standards are met, and it can also help to identify and correct any errors that may have occurred during manufacturing. As a result, calibration is an important part of quality control in the food industry.
Food production equipment needs to be calibrated to ensure the accuracy of the measurements. This is especially important for weighing scales, as even a small error can result in the wrong amount of ingredients being used. Thermometers and pH meters also need to be calibrated, as these can also affect the quality of the food. It’s also important for larger equipment such as ovens, freezers & microwaves to be calibrated to ensure they’re working within the correct specification.
Temperature is a critical factor in cooking, and food probes are an essential tool for monitoring temperature. As a result, it is important to calibrate probes on a regular basis. There is no hard and fast rule for how often calibration should be performed, but as a general guideline, it is a good idea to check probes every few months. If a probe is frequently used or exposed to extreme temperatures, it may need to be calibrated more often.
Food equipment, like any other type of machinery, needs to be calibrated on a regular basis to ensure accuracy and safety. Depending on the type of equipment, it may need to be calibrated daily, weekly, monthly, quarterly or annually.
For example, ovens and microwaves generally need to be calibrated more often than dishwashers or refrigerators. In addition, equipment that is used more frequently will need to be calibrated more often than equipment that is used less often.