NABL Accredited Kitchen Equipment Calibration Services in Bahrain| Vega Calibrations

Comprehensive Service Offerings

As per our NABL (ISO/IEC 17025:2017) accreditation scope, we offer the following:

• Contact & Non-Contact Temperature Calibration: Scope: -80°C to 1200°C. Application: Calibrating thermocouples (K-type, J-type), RTDs (Pt-100), and Infrared (IR) Pyrometers used for surface temperature checks.

• Electro-Technical Calibration: Application: Calibration of PID controllers and digital temperature indicators mounted on oven panels.

• Mechanical (Pressure) Calibration: Scope: Vacuum to 700 bar. Application: Safety valves and pressure gauges on industrial steam cookers and boilers.

• Mechanical (Mass) Calibration: Application: Calibration of precision balances and platform scales used for ingredient weighing.

Types of NABLAccredited Calibration Services Available

Our service portfolio addresses the full spectrum of thermal and mechanical instruments found in modern commercial kitchens.

• Thermal Calibration: We calibrate temperature controllers, sensors, and gauges for Ovens (Convection, Combi, Pizza), Deep Freezers, Walk-in Chillers, Refrigerators, Dishwashers, and Bain-Maries.

• Meat & Food Thermometers: Calibration of handheld probe thermometers used by chefs for internal temperature verification.

• Pressure Calibration: Testing and calibration of pressure gauges on Steam Kettles, Pressure Cookers, and Espresso Machines to ensure safety and consistent cooking pressure.

• Weighing Scale Calibration: Verification of digital and mechanical weighing scales to ensure recipe consistency and inventory accuracy.

• Temperature Mapping: Detailed thermal mapping for Cold Rooms and Walk-in Freezers to identify hot/cold spots, ensuring uniform cooling for food preservation.

Get in touch

Share with visitors how they can contact you and encourage them to ask any questions they may have.

Phone

+91 91676 71931

Email

support@vegacalibrations.com

Industry Segments We Serve

Luxury Hospitality & Fine Dining

The luxury hospitality sector in Seef District and Manama relies heavily on precision. In 5-star hotels and fine dining establishments, the margin for error is non-existent. Equipment such as combi-ovens, sous-vide baths, and holding cabinets must operate at exact temperatures to maintain the texture and flavor profiles designed by executive chefs. Calibration ensures that a steak ordered "medium-rare" is cooked at the precise core temperature, and delicate pastries baked in Juffair patisseries rise perfectly every time. Beyond quality, these establishments face frequent audits; uncalibrated equipment can lead to immediate non-conformance reports, damaging the brand's reputation. Vega ensures that every device, from the banqueting kitchen to the speciality restaurant, supports the chef's vision with documented accuracy.

Industrial Catering & Cloud Kitchens

Large-scale catering companies operating out of Hidd and Salmabad feed thousands of workers, students, and airline passengers daily. In this high-volume environment, consistency and safety are paramount. Cloud kitchens, which often manage multiple brands from a single facility, rely on standardized cooking processes. If a batch oven is off by even $5^{\circ}C$, it can result in hundreds of kilograms of undercooked meat or burnt vegetables, leading to massive financial loss and food wastage. Our calibration services for this segment focus on the robustness of heavy-duty equipment like brat pans, industrial steamers, and blast freezers, ensuring they can handle the relentless pace of production while maintaining Critical Control Points (CCPs) for food safety.

Healthcare & Hospital Cafeterias

Hospitals in Busaiteen and Riffa have a unique responsibility: feeding patients with compromised immune systems. For this segment, kitchen equipment calibration is not just about quality; it is a critical safety control. Dietary kitchens preparing meals for patients must ensure that food reaches pasteurization temperatures to eliminate pathogens like Salmonella and Listeriae. Furthermore, the temperature of dishwashing units in hospital cafeterias must be calibrated to ensure the final rinse water is hot enough (82°+) to sanitize trays and cutlery effectively. Vega Calibrations partners with healthcare facility managers to provide rigorous, traceable calibration certificates that satisfy both internal hospital quality standards and external health ministry inspections.

Food Processing and FMCG Manufacturers

The industrial zones in Sitra and Al Mazrowiah are home to food processing units that manufacture packaged goods, dairy products, and ready-to-eat meals. This segment requires the most stringent calibration protocols. Whether it is a pasteurization tank for milk or a retorting vessel for canned goods, the temperature instruments control the biological stability of the product. A drift in temperature measurement here can lead to botulism risks or product spoilage on the shelf. We provide specialized calibration for industrial-grade sensors (RTDs, Thermocouples) and controllers used in these automated lines, ensuring that the critical thermal processing steps are executed exactly as per the HACCP plan, safeguarding the manufacturer against recalls.

Industrial Use Cases

Ensuring Pathogen Destruction in Meat Processing

Large hotels in Zallaq and Durrat Al Bahrain frequently host massive weddings and conferences. A major use case here is the calibration of "Hot Holding" cabinets. Food prepared hours in advance must be kept above 60°C to prevent bacterial growth. If a holding cabinet’s thermostat is faulty, food might drop into the "Danger Zone" (5°C - 60°C) without the staff realizing it. Our team calibrates these holding units onsite, verifying that the digital display matches the internal air temperature. This specific service is a cornerstone of HACCP (Hazard Analysis Critical Control Point) verification, providing the documentary evidence required during municipal health audits to prove that the hotel is actively managing food safety risks.

Validation of Dishwasher Sanitization Cycles

In busy cafeterias in Isa Town and Sanabis, industrial dishwashers are the defense line against cross-contamination. A critical use case is the thermal validation of the final rinse cycle. Health regulations often dictate that the final rinse must hit a specific high temperature (e.g., 82°C) for a set duration to achieve thermal disinfection. If the machine's gauge is inaccurate, operators might believe they are sanitizing dishes when they are merely washing them. Vega utilizes waterproof temperature data loggers to pass through the machine with the wash cycle, recording the exact temperature profile of the water hitting the plate surface. This confirms whether the machine is truly sanitizing, a vital check for schools, hospitals, and high-volume canteens.

Ensuring Pathogen Destruction in Meat Processing

In the meat processing industry, often centered around Hamad Town and Sitra, the primary use case for calibration is the validation of cooking steps to destroy pathogens. For example, a rotisserie oven used for roasting chickens must maintain a specific ambient temperature to ensure the meat's core reaches a safe level. If the oven's temperature controller reads 180°C but the actual temperature is only 165°C due to sensor drift, the meat may look cooked on the outside but harbor live bacteria inside. Vega’s technicians perform a System Accuracy Test (SAT) to detect this variance. By correcting the controller offset, we ensure that every batch meets the critical safety limit, preventing foodborne illness outbreaks that could devastate a brand's reputation in the Bahrain market.

Cold Chain Integrity for Seafood Exporters

Bahrain, being an island nation, has a thriving seafood industry with hubs near Muharraq. A critical use case here is the calibration of cold storage and blast freezers. Freshly caught fish must be rapidly cooled and stored at specific temperatures (often below -18°) to maintain freshness and prevent histamine formation. We have seen cases in Al Hidd where uncalibrated cold room sensors displayed a safe -20° while the actual air temperature was -15°, shortening the shelf life of premium exports. By mapping these cold rooms and calibrating the data loggers, Vega ensures that the cold chain remains unbroken, preserving the quality of seafood destined for local markets or international export.

Compliance & Audit Requirements

In industrially advanced landscape, data integrity for temperature measurement is the key to passing inspections:

• ISO/IEC 17025:2017: The global standard for calibration competence. All our reports are traceable to National Standards (SI Units).

• WHO-GMP & Schedule M: For pharma units, we provide the necessary documentation to prove equipment qualification (IQ/OQ/PQ).

• USFDA 21 CFR Part 11: Our data loggers and software generate tamper-proof reports required for electronic record compliance.

• ISO 17665-1: Sterilization of health care products — Moist heat requirements.

• FSSAI (Food Safety and Standards Authority of India): Mandates that all measuring instruments used in food preparation (thermometers, pressure gauges, weighing scales) must be calibrated periodically against NABL traceable standards.

Why Vega is Your Trusted Calibration Partner

At Vega, we don't just act as a vendor, we act as an extension of your Quality Assurance team.

• Pan-Nation Coverage: From Budaiya to Askar, our mobile calibration teams can reach any location in Bahrain.

• Minimal Downtime: We understand kitchens run 24/7. We offer flexible scheduling, including night shifts and weekends, to calibrate your equipment during off-peak hours.

• Traceability: All our certificates are traceable to National and International Standards, ensuring they pass any audit (ISO, HACCP, or Municipal) with flying colors.

• Expert Support: Our technicians don't just calibrate; they educate your staff on how to spot sensor drift and maintain equipment health between visits.

Frequently Asked Questions (FAQs)

Q: How often should I calibrate my kitchen equipment?

A: For HACCP compliance, critical equipment like handheld thermometers and cold storage sensors should typically be calibrated every 6 to 12 months. However, high-usage ovens in busy areas like Jidhafs may require quarterly checks.

Q: Do you provide certificates for the Health Inspector?

A: Yes. We provide NABL-accredited (ILAC-MRA) calibration certificates that are accepted by Bahraini health authorities, ISO auditors, and HACCP consultants across Manama and Muharraq.

Q: Can you calibrate equipment onsite, or do I need to send it to your lab?

A: We perform 95% of kitchen calibrations onsite at your facility in Bahrain. This ensures your equipment doesn't leave the kitchen, eliminating downtime. We only take portable items like reference thermometers to our lab if absolutely necessary.

Q: What happens if my equipment fails calibration?

A: If an oven or freezer is reading incorrectly, our engineers can often adjust the controller (if the feature is unlocked) to correct the error. If the sensor is damaged, we will recommend a replacement and re-calibrate the unit once fixed.

"We manage a chain of cafes across Saar and Riffa, and audit compliance used to be a headache. Vega’s team standardized our entire calibration schedule. They are punctual, professional, and their certificates are exactly what our HACCP auditor wanted to see." — Ahmed Al-Zayani, Operations Manager, Coffee Culture Group

"Running a large catering unit in Sitra Industrial Area means we cannot afford oven failures. Vega found a 10°C discrepancy in our main holding unit that we hadn't noticed. Their intervention saved us from a potential food safety incident. Highly recommended!"— Mariam Ebrahim, QA/QC Director, Elite Catering Services

"As a luxury hotel in Manama, our standards are incredibly high. Vega Calibrations handled our entire banquet kitchen and cold rooms efficiently. Their technicians respected our busy service hours and worked around our chefs without disruption."— Chef Jean-Pierre, Executive Chef, Royal Horizon Hotel

Customer Testimonials