instore - April 2016 - (Page CI8)

Equipment Weighing the options By Bob Sims he importance of scales in a foodservice operation cannot be stressed enough. Facilities that serve the retail foodservice market can ensure their products meet consistency standards by measuring every ingredient that goes into every product they provide. High-quality, accurate scales prevent waste on the production end and secure solid figures for accounting purposes. T On the other end of production, receiving scales carry just as much importance to the foodservice supplier. Large shipments of raw materials and ingredients can be deceptive. Over time, a pound or two here and there when receiving 100-plus pound shipments weekly or monthly can add up to major losses over the years. It's important for suppliers to know if the weights they are being charged for match the weights they receive. Portion scales Designed for accuracy, speed, immediate response and easy-to-read digital displays, electronic portion scales provide consistent usage in high-volume environments. Features to consider when shopping for portion control scales are tower display, rechargeable battery packs, whether or not the unit is waterproof and whether or not an oversized platform is available. For a lower initial cost, mechanical portion scales provide some advantages to the more popular electronic scales. Aside from price, versatility and portability, mechanical scales provide important features for the facility that changes setups often or uses the same scale at two or more locations throughout processes. In addition, mechanical scales eliminate the need for electricity or battery power, adding to ease of use and portability. Receiving scales Receiving scales give facilities the ability to check inbound inventory quickly and accurately without disrupting workflow. Weighing platforms stand low, close to the ground and require a minimum amount of lifting. Both dura- SOURCE: ISTOCK 8 * APRIL 2016 * commissary INSIDER

Table of Contents for the Digital Edition of instore - April 2016

instore - April 2016
Editor's Note - SNACKING: Have a second?
Table of Contents
News - On our radar
Spotlight - By the Numbers: Donuts
Cover story - Snacking evolved
Commissary Insider - Insight Insider: Good to go fresh aims to please
Food Safety - Pathogen Detection
Equipment Weighing the options
Product Category Spotlight: Ethnic, easy and healthy
Packaging: Peace of mind with tamper-evident technology
Operations and Logistics: Traceability in the supply chain
Product Knowledge - Need to Know: Specialty cheese
Merchandising - On Display: Independence Day
Speciality Insights - Consider Gluten-free Bakery
Equipment & Packaging - Latest Innovation: Rapid-cook ovens
Product Trends
Product Showcase
Ad Index

instore - April 2016