Kitchen Equipment Calibration Services in Coimbatore| NABL Accredited

Comprehensive Service Offerings

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

• Hot Air Oven & Combi Oven Calibration: Verification of temperature uniformity and controller accuracy at various setpoints (e.g., 100°C, 180°C, 250°C).

• Deep Freezer & Chiller Calibration: Validation of cold storage temperatures (-20°C to 5°C) critical for preserving perishables and preventing bacterial growth.

• Digital Temperature Controller Calibration: Precision tuning of PID controllers and thermostats used in fryers, griddles, and bain-maries.

• Dishwasher Temperature Verification: Calibrating the rinse and wash tank sensors to ensure they hit the critical sanitization temperatures (above 82°C).

• Handheld Food Thermometer Calibration: Testing probe thermometers used by chefs for internal meat temperature checks against reference baths.

• Cold Room & Walk-in Cooler Mapping: comprehensive thermal mapping to identify hot/cold spots ensuring uniform cooling for large inventories.

Types of NABL Accredited 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

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Phone

+91 91676 71931

Email

support@vegacalibrations.com

Industry Segments We Serve

HORECA (Hotels, Restaurants, and Catering)

The HORECA sector in Coimbatore, specifically in bustling hubs like Gandhipuram and Race Course, relies heavily on equipment precision. In this segment, the consistency of food quality is directly tied to thermal accuracy. If a convection oven runs 5°C hotter than displayed, delicate pastries will burn; if a sous-vide machine drifts lower, the meat may be unsafe. Our services help hotels and restaurants maintain their "Signature Taste" while strictly adhering to food safety norms. We support everyone from 5-star luxury hotels to high-volume cloud kitchens in Saibaba Colony.

Industrial & Corporate Canteens

Large-scale feeding operations in the industrial belts of Kurumbapalayam and Malumichampatti feed thousands of workers daily. Here, the risk of mass food poisoning is a critical concern. These kitchens utilize massive boiling pans, steam kettles, and holding cabinets that must operate within safe temperature zones to prevent bacterial growth. Vega Calibrations partners with facility managers to audit these high-capacity appliances, ensuring that food served to the workforce is safe, thereby reducing sick leaves and maintaining productivity.

Healthcare & Hospital Kitchens

For hospitals in Peelamedu and Avinashi Road, the kitchen is an extension of patient care. Dietary requirements for immunocompromised patients require food to be cooked and held at precise temperatures to eliminate pathogens. Unlike a standard restaurant, a hospital kitchen cannot afford a single degree of error. We service these critical environments by validating trayline warmers, milk pasteurizers, and diet kitchen ovens, ensuring they meet the stringent hygiene standards required by healthcare audits and the NABL medical scope.

Bakeries & Confectionery Manufacturing

Coimbatore is famous for its bakeries. From the traditional outlets in Town Hall to modern patisseries in Vadavalli, temperature control is the backbone of the baking industry. The texture of bread, the temper of chocolate, and the rise of a cake depend entirely on the oven's actual temperature matching its dial. We provide calibration for rotary rack ovens, deck ovens, and chocolate tempering machines, helping bakers reduce wastage caused by uneven baking or thermal drift.

Industrial Use Cases

Critical Control Point (CCP) Validation for Blast Chillers

In large catering units in Tirupur and Palladam, food is often cooked in bulk and then rapidly cooled for storage. This process utilizes Blast Chillers, which must bring food temperature down from +70°C to +3°C within 90 minutes to prevent bacterial spores from germinating. Use Case: Vega Calibrations performs thermal validation of these chillers, ensuring the cooling curve meets safety standards. If the equipment fails to cool fast enough, the food becomes a biological hazard. Our validation reports are essential proof of compliance during food safety audits.

Sterilization Temperature Verification for Dishwashers

Hygiene in large canteens in Saravanampatti and Kinathukadavu depends on the industrial dishwasher's final rinse. To effectively sanitize plates and cutlery, the rinse water must hit at least 82°C (180°F). Use Case: Often, the external gauge on a dishwasher may read 82°C while the internal water is only 70°C due to sensor scale buildup. Vega uses waterproof data loggers to pass through the machine with a rack, verifying the actual surface temperature achieved, ensuring that the utensils are truly sanitized and compliant with hygiene protocols.

Uniformity Profiling for Cold Storage Warehouses

Food distributors in Madukkarai and Neelambur store tons of frozen seafood and dairy. A single "warm spot" in a cold room can lead to thousands of rupees in spoilage. Use Case: We conduct Temperature Mapping Studies by placing 10-20 wireless sensors throughout the cold room. This data reveals if air circulation is blocked or if door seals are leaking warm air. This insight allows warehouse managers to restack inventory away from danger zones, preserving product shelf-life and ensuring the "Cold Chain" remains unbroken.

Oven Profiling for Biscuit & Rusk Manufacturing

For the biscuit factories in Pollachi and Udumalpet, product consistency is key to brand loyalty. If the left side of a tunnel oven is 10°C hotter than the right, half the production batch will be darker. Use Case: Vega performs a "Tunnel Oven Profile" using a heat-insulated data logger that travels through the oven on the conveyor belt alongside the dough. We map the heat distribution across the width and length of the oven, allowing the engineering team to adjust burners and baffles for a perfectly even bake, significantly reducing rejection rates.

Compliance & Audit Requirements

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

• FSSAI (Food Safety and Standards Authority of India): FSSAI mandates that all measuring instruments used in food businesses must be calibrated periodically. Our reports are valid proof of compliance during FSSAI inspections.

• ISO 22000 (Food Safety Management System): This standard requires documented evidence that monitoring and measuring equipment are fit for purpose. Our NABL-traceable certificates provide the "Measurement Traceability" required by ISO 22000 auditors.

• HACCP (Hazard Analysis Critical Control Point): Temperature is often a Critical Control Point (CCP). Verification of thermometers and thermal equipment is a mandatory validation step in any HACCP plan.

• NABH (For Hospitals): For hospital kitchens, National Accreditation Board for Hospitals & Healthcare Providers (NABH) guidelines require the calibration of dietary equipment to ensure patient safety.

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-India Reach: Whether you have a single outlet in Ganapathy or a chain across India, we offer standardized service.

• Audit-Ready Reports: Our certificates are generated with audit scrutiny in mind—clear, traceable, and detailed.

• Rapid Turnaround: We understand the food business never stops. Our technicians in the Coimbatore region ensure prompt scheduling to minimize disruption.

• Technical Expertise: We don't just stick a sticker; we adjust and fine-tune your controllers to bring them back within tolerance whenever possible.

Frequently Asked Questions (FAQs)

Q: Do I need to send my heavy equipment to your lab?

A: No. We provide On-Site Calibration services. Our engineers come to your facility in locations like Peelamedu or Guindy to calibrate heavy items like freezers and ovens.

Q: How often should I calibrate my commercial oven and freezer?

A: As per general FSSAI and ISO guidelines, kitchen equipment should be calibrated at least once a year. However, for critical control points (like blast chillers or meat thermometers), every 6 months is recommended.

Q: Do you provide NABL accredited certificates?

A: Absolutely. All our kitchen equipment calibrations are issued with NABL-accredited certificates (ISO 17025:2017), which are valid for all safety audits and inspections.

Q: Why is kitchen equipment calibration necessary for my restaurant ?

A: Calibration ensures your food is cooked and stored at safe temperatures, preventing foodborne illnesses and ensuring compliance with FSSAI regulations. It also helps in maintaining consistent food quality and reducing energy bills.

"We run a chain of bakeries across RS Puram and Saibaba Colony. We were facing issues with uneven baking in our rotary ovens. Vega’s team identified a 15-degree variance in our sensors. Since their calibration, our product consistency has been perfect. Highly recommended!" — R. Karthik, Operations Manager, Premium Bakes, Coimbatore

"During our FSSAI audit at our industrial canteen in Malumichampatti, the auditor specifically asked for NABL traceable certificates for our cold rooms. Vega Calibrations provided the service and reports within 48 hours. Their speed saved us from a non-compliance note." — S. Lakshmi, Facility Head, AutoComponent Ind., Malumichampatti

"As a star hotel in Gandhipuram, our banquet kitchen is busy 24/7. Vega’s technicians were professional enough to work during our non-peak hours to calibrate our dishwashers and blast chillers. Their expertise on HACCP requirements is impressive." — Chef Michael Fernandez, Executive Chef, Royal Residency, Gandhipuram

Customer Testimonials