Kitchen Equipment Calibration Services in Riyadh | 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

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

Hospitality and Luxury Hotels

The luxury hospitality sector in districts like Al Olaya and the Diplomatic Quarter relies heavily on precision to maintain their reputation for culinary excellence. For these establishments, kitchen calibration is not merely a compliance checklist but a cornerstone of their operational integrity. High-end banquet halls and à la carte restaurants utilize sophisticated equipment like combi-ovens and sous-vide baths that require deviation-free temperature controls. If a combi-oven is off by even 2 degrees, it can ruin the texture of a premium cut of meat or collapse a delicate soufflé. Furthermore, these hotels often host international dignitaries and VIPs, making food safety audits by the SFDA extremely rigorous. Vega Calibrations ensures that every piece of equipment, from the walk-in freezer storing imported caviar to the salamanders finishing dishes, is calibrated to ISO 17025 standards, providing the engineering team with audit-ready certificates that satisfy even the strictest international auditors.

Industrial Canteens and Catering

Large-scale catering companies, particularly those located in industrial zones like New Industrial Area or serving worker camps near Manfuha, operate on a volume that demands absolute consistency. These central kitchens often prepare tens of thousands of meals daily for airlines, corporate offices, and remote sites. In this segment, a minor calibration error in a blast chiller or a holding cabinet can lead to massive food spoilage or, worse, a widespread foodborne illness outbreak. Our services for this segment focus on the "Kill Step" and "Cold Chain" integrity. We calibrate the industrial steam kettles and conveyor ovens to ensure the core temperature of food reaches safe limits, and we validate the temperature monitoring systems of the fleet of delivery trucks that transport these meals across Riyadh, ensuring the food remains safe from production to consumption.

Hospitals and Healthcare Dietary Services

Hospitals in areas like King Fahd District and Al Maizar have dietary units that are as critical as their pharmacies. For immunocompromised patients, food safety is a matter of life and death. The kitchen equipment here—such as steamer units, dietary ovens, and tray assembly line warmers—must perform flawlessly. Beyond basic safety, hospitals often have specific dietary requirements (e.g., texture-modified diets) where precise cooking temperatures are essential to achieve the correct food consistency. Vega Calibrations partners with hospital facility managers to calibrate their equipment with high precision. We also pay special attention to the sterilization equipment and dishwashers in these facilities, ensuring that all patient cutlery and trays are sanitized at the correct thermal levels to prevent cross-contamination, adhering to strict Ministry of Health (MOH) and JCI accreditation standards.

Food Processing and Bakery Manufacturing

The food processing and bakery sector, scattered across areas like Al Kharj Road and Al Sulay, utilizes massive tunnel ovens, provers, and mixers where temperature and humidity control are the secrets to product consistency. For a commercial bakery, the difference of a few degrees in a prover can affect the yeast activity, altering the rise and texture of the bread. Similarly, in meat processing units, temperature controllers in smokehouses and curing rooms must be precise to prevent bacterial growth while ensuring the product cures correctly. Vega Calibrations provides specialized support for these high-volume manufacturers. We offer onsite calibration to minimize downtime, ensuring that their continuous production lines remain operational while we verify the accuracy of their sensors and controllers, helping them maintain shelf-life claims and pass municipal quality checks.

Industrial Use Cases

Ensuring HACCP Compliance and Critical Control Point Validation

One of the most critical use cases for calibration in the food industry is validating Critical Control Points (CCPs) within a HACCP (Hazard Analysis Critical Control Point) plan. For a catering company in Al Murabba, the cooking temperature of poultry is a CCP that must reach 74°C to eliminate Salmonella. If the thermometer or the oven controller used to measure this is inaccurate, the critical limit might not be met despite the display showing a "safe" number. Vega Calibrations acts as the validation partner for these CCPs. By calibrating the core temperature probes and the oven thermostats, we provide the scientific evidence required to prove that the CCPs are under control. This is not just about safety; it is about legal defensibility. In the event of a food safety incident, having a valid, NABL-traceable calibration certificate for the equipment involved is the first line of defense to prove due diligence.

Reducing Energy Costs and Improving Sustainability

Commercial kitchens are among the most energy-intensive commercial spaces, with heating and cooling loads dominating the utility bill. In neighborhoods like Al Yasmin where utility costs are a concern for business owners, calibration serves as a vital energy-saving tool. An uncalibrated oven thermostat that drifts "low" will force the heating elements to run longer and harder to reach the set temperature, wasting electricity or gas. Similarly, a walk-in freezer sensor reading higher than the actual air temperature will cause the compressor to overwork, leading to icing issues and inflated bills. By calibrating these controllers to their true values, Vega Calibrations helps businesses in Riyadh optimize their equipment efficiency. This ensures that a freezer set to -18°C is actually at -18°C, not -24°C, thereby saving significant energy and extending the lifespan of expensive compressors and heating elements.

Meeting SFDA and Municipal Audit Requirements

Regulatory bodies in Saudi Arabia, including the SFDA and local Riyadh Municipality branches, have intensified their inspections of food establishments. Inspectors visiting restaurants in Al Takhassusi or Thalia Street now routinely ask for maintenance records and calibration logs for cold storage and cooking equipment. The use case here is purely regulatory survival. Without current calibration certificates, a business risks fines, downgrading of their hygiene rating, or even temporary closure. Vega Calibrations provides a "Compliance Shield." We maintain a database of our clients' assets and remind them when recalibration is due before their certificates expire. Our certificates are formatted to meet the specific documentation standards required by Saudi auditors, detailing traceability to international standards, measurement uncertainty, and "As Found/As Left" data, ensuring a smooth and successful inspection process.

Standardizing Product Quality Across Multiple Branches

For chain restaurants and Quick Service Restaurants (QSRs) expanding across Riyadh—from Al Suwaidi to Al Qirawan—brand consistency is non-negotiable. A customer ordering a burger in the Diplomatic Quarter expects the same doneness and safety as one ordering in Batha. This consistency is impossible without calibrated equipment. If the griddle in one branch is 10°C hotter than another, the cooking times defined in the Standard Operating Procedures (SOPs) will yield different results (e.g., burnt outside, raw inside). Vega Calibrations implements a standardized calibration protocol across all branches of a chain. We ensure that every fryer, grill, and oven across the city is tuned to the exact same reference standard. This allows the brand's operations manager to enforce a single set of cooking SOPs city-wide, guaranteeing that the "Signature Taste" is identical regardless of the branch location.

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-City Coverage: From the historic streets of Al Diriyah to the modern high-rises of King Abdullah Financial District (KAFD), our logistics ensure we can service your site anywhere in Riyadh.

• International Accreditation: Our ISO/IEC 17025 accreditation is recognized globally, meaning our certificates are accepted by SFDA, international hotel chains, and ISO auditors without question.

• Fast Turnaround: We understand that a commercial kitchen cannot stop. We offer flexible scheduling, including night shifts and weekends, to calibrate your equipment during downtime, ensuring zero disruption to your service.

• Expertise Beyond Calibration: We don't just stick a label. If an instrument is out of tolerance, our engineers provide diagnostic feedback, helping your maintenance team fix the root cause (e.g., replacing a faulty probe) rather than just failing the device.

Frequently Asked Questions (FAQs)

Q: How often should I calibrate my kitchen thermometers in Riyadh?

A: According to HACCP and SFDA guidelines, handheld thermometers should be verified daily or weekly internally, but a formal professional calibration by an accredited lab like Vega should be done at least annually or semi-annually.

Q: Do you service locations outside central Riyadh, like Irqah or Al Awali?

A: Yes, Vega Calibrations covers the entire Greater Riyadh area, including Irqah, Al Awali, Labhan, and surrounding industrial zones.

Q: Is your calibration certificate accepted by SFDA auditors?

A:Absolutely. Our certificates are issued under ISO/IEC 17025 accreditation, which is the gold standard accepted by SFDA, ISO auditors, and municipal health inspectors.

Q: Can you calibrate a pizza oven while it is hot?

A: We prefer to calibrate ovens at stable operating temperatures. We use specialized high-temperature probes that allow us to verify the accuracy while the oven is at its cooking temperature, minimizing the need for cool-down periods.

"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