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
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