Checkweighing

Approximately 80% of static checkweighers are used by quality inspectors to capture data and monitor weight changes at key critical points of the process line. As well as indeitfying inefficiencies, this information can also be used to give you an early warning of any possible problems in the line. Having a clear visual indication of over/under and accept bands also makes it easier for operators undertaking repetitive tasks, reducing the likelihood of operator error and increasing throughput.

By collecting weight data against set criteria, such as standard deviation from a target weight, speed of throughput, or performance patterns, production managers can identify where production line efficiencies could be made.

Ideal for operator-packed products such as fruit, checkweighers can be used to detect the deviation from a set target weight – ie the allowable difference between the actual weight of an item and its specified target weight. To make it fast and simple for operators, checkweighers can be set to show a clear visual identifier (ie a green light) when the target weight is achieved. This helps to ensure that packages are not over or underloaded, ensuring that businesses meet regulatory standards while reducing giveaway.

Negative checkweighing is one of the most efficient ways to weigh out key ingredients directly from a bulk batch positioned on the scale. The operator removes the right amount of ingredient from the bulk container until the Accept light comes on. At this point the checkweigher will automatically re-tare the display ready for the next portion of ingredient to be picked. The picked portion of ingredient can quickly be placed into its own container on a moving conveyor and the process is repeated. This removes the need for the operator to keep placing the empty container on the scales before filling. 

In a lot of meat deconstruction applications, reducing the amount of waste is essential to any fast-moving process line. Being able to quickly sort prime cuts of meat into required weight bands and sorting offcuts by weight can greatly reduce delays and speed up the processing. Checkweighers can also be used to weighing portions of meat before and after it goes through the brine injection machines. This provides the operator the vital percentage weight gain data needed to keep the injection machine running fast and efficiently.