Checkweigher Systems Best Practices
Hi all,
My company has purchased several checkweigher systems and I'm not as familiar as I need to be with them. I understand the concepts but need guidance on a few items. I realize all facilities are different and everything is based off risk but I'm asking...
1. How often do you verify them? How do you verify them?
2. How do you handle rejects?
3. Any related "best practices".
If there is a thread on this please point me to it.
Thanks,
Jon
Jon, your state, or federally should have allowable tolerances by unit of measure and size that will help you determine what your allowable under limits are, as for over, that will be a company/product decision
A whole turkey breast weighs quite a bit, so you won't be able to be over by 1 whole breast, but if it's jelly beans, the overage allowance could end up being 50 jelly beans
https://nvlpubs.nist...IST.SP.1020.pdf
Rejects will need to be handled manually and most systems will not print a label if the unit is too far over/under the target
Your frequency of verification will depend on how many checkweighs the machine does in an hour/day/week Daily verification until you're sure of the accuracy and then reduce frequency slowly
Lean on the manufacturer hard, they should know the capabilities inside and out and help you get off on the right foot
Hi all,
My company has purchased several checkweigher systems and I'm not as familiar as I need to be with them. I understand the concepts but need guidance on a few items. I realize all facilities are different and everything is based off risk but I'm asking...
1. How often do you verify them? How do you verify them?
2. How do you handle rejects?
3. Any related "best practices".
If there is a thread on this please point me to it.
Thanks,
Jon
Hi Jon,
You might try search "checkweigher". Gave me 61 hits. If you nominate "posts" can scan through them.
The details likely relate to what you are controlling/specifications. Some manufacturer's manuals suggest frequency of verification.