Food and beverage
Pasteurisers, fillers and cold stores depend on temperatures and pressures that must be right every shift.
What gets calibrated
- Pasteuriser and CIP temperature
- Cold-store temperature
- Filler and tank level
- Line pressure and flow
What goes wrong without a record
Temperature probes drift quietly. Without due dates in front of the team, the check happens when a batch is already in question.
How Calibrator helps
- The overview shows what falls due each month, so checks are planned, not chased.
- RTDs and temperature transmitters with their own test points and tolerances.
- Readings can be typed on a phone at the line, with large fields.
