Kitchen Equipment Calibration Services in Pune | NABL Accredited

Comprehensive Service Offerings

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

• Thermal Processing Equipment: Industrial Ovens, Combi-Ovens, Baking Ovens, Pizza Ovens, and Steamers.

• Cold Chain Storage: Walk-in Coolers, Deep Freezers, Blast Chillers, Reach-in Refrigerators, and Cold Rooms.

• Dishwashing & Sanitization: High-temperature Commercial Dishwashers (ensuring rinse temperatures meet sanitation standards).

• Holding Equipment: Bain Maries, Hot Cupboards, and Heated Display Cabinets.

• Measurement Tools: Handheld Digital Thermometers, Meat Probes, Infrared Thermometers, and Digital Weighing Scales.

Types of NABL Accredited Calibration Services Available

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

• Cold Storage Validation: Calibration of Walk-in Coolers, Deep Freezers, and Blast Chillers to ensure food preservation between -25°C to 5°C.

• Hot Processing Equipment: Validation of Combi Ovens, Baking Ovens, Salamanders, Deep Fat Fryers, and Grills to ensure core cooking temperatures are met (up to 300°C+).

• Hot Holding Units: Calibration of Bain Maries, Hot Cupboards, and Buffet Warmers to ensure food stays outside the danger zone (>60°C).

• Testing of Industrial Pressure Cookers, Steam Boilers, and Autoclaves used in large-scale food production or sterilization.

• Time & Speed Calibration: Verification of timers on ovens and rotation speed (RPM) for industrial dough mixers to ensure consistent recipe execution.

• Temperature Mapping (TUS): Full Temperature Uniformity Surveys for large cold rooms and warehouse storage to identify hot/cold spots.

Get in touch

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Phone

+91 91676 71931

Email

support@vegacalibrations.com

Industry Segments We Serve

Hospitality and Luxury Hotels

The hospitality sector in Pune, particularly in upscale areas like Koregaon Park and Kalyani Nagar, relies heavily on precision. In five-star hotels and luxury resorts, the kitchen is the heart of the operation. Calibration is not just about safety here; it is about brand reputation and guest experience. A steak ordered "medium-rare" relies on the sous-vide machine or oven being calibrated to an exact degree. Furthermore, luxury hotels undergo rigorous internal and external audits. Engineering teams in these establishments require NABL-traceable certificates for every piece of thermal equipment, from the blast chillers in the butchery to the deck ovens in the bakery. Vega Calibrations supports these clients by providing discreet, efficient service that doesn't disrupt guest services, ensuring that their high-value inventory remains fresh and their culinary output remains world-class.

Industrial Canteens and Catering

The massive industrial belts of Pimpri-Chinchwad, Bhosari, and Talawade are home to manufacturing giants with thousands of employees. The canteens feeding this workforce operate on an industrial scale, often preparing thousands of meals daily. Here, food safety is a critical risk management issue. If a walk-in cooler fails or a steam boiler under-performs, it could lead to a mass food poisoning incident that halts production lines and causes legal liabilities. These facilities use heavy-duty automated cooking equipment like brat pans and steam kettles that require regular calibration to ensure critical kill steps for bacteria are reached. Our services ensure that these high-volume kitchens remain compliant with Factory Act regulations and FSSAI mass catering standards, protecting both the workforce and the company's operational continuity.

Hospitals and Healthcare Dietary Services

For hospitals in medical hubs like Wakad and Hadapsar, the kitchen is an extension of patient care. Immunocompromised patients require food that is not only nutritious but microbiologically safe. Hospital kitchens operate under stricter guidelines than regular restaurants. The temperature of diet meals must be strictly controlled from preparation to delivery. Calibration of trayline holding carts, enteral feed preparation areas, and formula fridges is non-negotiable. Additionally, sterilization equipment like dishwashers must be calibrated to ensure they thermally disinfect trays and cutlery to prevent cross-contamination. Vega Calibrations partners with healthcare facility managers to provide the high-accuracy documentation required during NABH (National Accreditation Board for Hospitals) assessments, ensuring that the dietary department meets the same rigorous standards as the clinical labs.

Pharmaceutical & Chemical Manufacturing

Cafeterias In the pharmaceutical zones of Ranjangaon and Kurkumbh, quality culture permeates every department, including the cafeteria. These companies operate under USFDA or WHO-GMP guidelines which often extend scrutiny to employee welfare and site hygiene. A cafeteria in a pharma plant is expected to maintain the same "audit-ready" status as the production floor. The cold chain for food storage must be validated, and cooking temperatures must be logged and verified. We find that Quality Assurance (QA) managers in these industries appreciate Vega’s technical depth because we speak their language of "deviation," "uncertainty," and "traceability." We provide them with calibration reports that stand up to the scrutiny of international auditors who verify that the site’s food safety controls are as robust as their drug manufacturing controls.

Industrial Use Cases

HACCP Compliance and Critical Control Point (CCP)

Monitoring The Hazard Analysis Critical Control Point (HACCP) system is the global standard for food safety. In any commercial kitchen, temperature is a Critical Control Point (CCP). For example, cooking poultry to a core temperature of 75°C is a CCP to eliminate Salmonella. If the kitchen's probe thermometer reads 75°C but the actual temperature is 70°C, the pathogen survives. Vega Calibrations ensures that the instruments used to monitor these CCPs are accurate. We provide correction factors for your thermometers, allowing your quality assurance team to trust their measurements. This use case is vital for businesses in Navi Mumbai looking to export food products or maintain high-level safety certifications.

Audit Readiness for FSSAI and ISO 22000

Every food business operator in India, from a small bakery in Aundh to a large dairy processor in Katraj, falls under the purview of FSSAI (Food Safety and Standards Authority of India). The rigorous ISO 22000 food safety management standard specifically mandates that "measuring equipment shall be calibrated or verified at specified intervals." During an unannounced audit, the lack of a valid calibration certificate for a cold room or a pasteurizer is a major non-conformance that can lead to license suspension. Vega Calibrations acts as your compliance shield. We track your due dates and schedule calibrations proactively so that you are never caught with an expired certificate. our reports are formatted to meet the specific documentation requirements of food safety auditors, ensuring a smooth, stress-free inspection process.

Ensuring HACCP Compliance (Critical Control Points)

Hazard Analysis Critical Control Point (HACCP) is the global standard for food safety. In this system, specific steps in food preparation—like cooking chicken to 74°C or cooling soup to 4°C within two hours—are designated as Critical Control Points (CCPs). If the thermometer or equipment display used to monitor these CCPs is inaccurate, the entire safety plan fails. For example, a flight kitchen near Lohegaon Airport must prove that every meal loaded onto a plane was cooked and held at safe temperatures. Vega Calibrations validates the accuracy of the probes and controllers used at these CCPs. We provide the "Label of Accuracy" that health inspectors look for, proving that when your chef’s record says "75°C," the food was truly at 75°C, thereby legally protecting the business.

Energy Efficiency and Cost Reduction

Commercial kitchens are energy guzzlers. An oven with a drifted thermostat might be running 20°C hotter than the setpoint, wasting fuel and shrinking the product excessively. Conversely, a freezer calibrated to -25°C when -18°C is sufficient is burning unnecessary electricity. In industrial hubs like Chakan, where electricity tariffs are significant for large canteens, calibration is a tool for cost control. By calibrating thermostats and sensors, we ensure equipment runs exactly as designed. We have seen cases where recalibrating a bank of deep fryers in a manufacturing canteen reduced oil degradation rates and gas consumption significantly. Accurate temperature control means compressors cycle less frequently and heating elements don't overshoot, leading to direct savings on utility bills and extending the lifespan of expensive capital equipment.

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): Mandatory annual calibration of critical thermal instruments to ensure food is stored and cooked at safe temperatures.

• HACCP (Hazard Analysis Critical Control Point): Requires validation of all Critical Control Points (CCPs), such as cooking and cooling temperatures. Calibration certificates are the primary evidence of this validation.

• ISO 22000 (Food Safety Management Systems): Demands a documented calibration schedule and traceability of all measuring instruments to national standards (NABL).

• NABH (National Accreditation Board for Hospitals): For hospital kitchens, strict adherence to diet safety protocols, including the calibration of sterilization and cooking equipment.

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 restaurant in Deccan Gymkhana or a chain extending to Nagpur and Nashik, we can manage your entire calibration schedule.

• NABL Accreditation: Our reports are accepted globally and by all Indian government bodies.

• Fast Turnaround: We understand the pace of the food industry. We offer flexible scheduling (including night shifts) to ensure your kitchen operations are never disrupted.

• Expert Support: Our team doesn't just issue certificates; we help you troubleshoot temperature issues and optimize your equipment settings.

Frequently Asked Questions (FAQs)

Q: How often should I calibrate my commercial kitchen equipment?

A: Most standards (FSSAI/HACCP) recommend calibration at least once a year. However, critical equipment like blast freezers or meat probes may require semi-annual checks.

Q: Do you provide on-site calibration in Pune?

A: Yes, our engineers travel to all locations in Pune, including Bhosari, Chakan, Hinjewadi, and Magarpatta, to perform calibration on-site.

Q:Is your calibration certificate valid for FSSAI audits?

A: Absolutely. We are an NABL-accredited laboratory, and our certificates are fully accepted by FSSAI, FDA, and ISO auditors.

Q: Can you calibrate a pizza oven running at 350°C?

A: Yes, our capabilities cover a wide range, from -80°C deep freezers to high-temperature ovens and furnaces up to 1200°C.

"We run a large industrial cafeteria in Chakan feeding 2,000 workers. Vega Calibrations has been instrumental in helping us clear our annual hygiene audits. Their team is punctual, professional, and very thorough."— Ramesh P., Facility Manager, Auto Components Manufacturer

""Our chain of QSRs in Wakad and Baner relies on Vega for consistent oven calibration. It has helped us standardize our pizza crust quality across all outlets. Highly recommended."— Sneha K., Operations Head, Pizza Chain

""We needed urgent calibration for our cold storage in Bhosari before an FDA inspection. Vega responded within 24 hours and delivered the certificates on the same day. A truly reliable partner."— Amitabh V., QA Manager, Frozen Food Logistics

Customer Testimonials