It is crucial for a meat department to have their fat analyzer calibrated because this helps ensure all results are reading accurately. Accuracy is especially important in the meat industry as it directly affects the bottom line for most stores. A store could potentially be giving away thousands of dollars weekly as a direct result of inaccurate fat analysis. To counteract this we strongly encourage meat cutters, managers, and departments to have their equipment calibrated as often as needed to ensure the grocery store is producing repeatable results on their fat tester. Like most equipment, many do not see the benefit of preventative maintenance but in this case, service is vital to producing the most profitable results. To the most novice end-user, .5% and 2% of beef fat might not appear as a huge discrepancy but for a store that sells 100,000 lbs of meat per year, this can add up to thousands of dollars of store margin gone down the drain. When it comes to calibration of a fat analyzer, there are two main components to this task. The weight and temperature must both be calibrated to ensure the fat tester is producing the accurate results. Some companies might perform only one of the components and still label it as complete calibration. Over here at Wayup Scales, we ensure both components of the task are fulfilled as well as providing a copy of the calibration certificate. The certificate includes our NIST (National Institute of Standards and Technology) number which verifies our equipment is in fact suitable to calibrate laboratory equipment. If you are uncertain or simply curious on how to calibrate your fat analyzer then please feel free to give us call at 818-533-8948 or email us at sales@wayupscales.com
