checkweigher sop

A standard operating procedure (SOP) for a checkweigher in the food industry typically includes the following steps:

Preparation: Before beginning the checkweighing process, the operator should ensure that the checkweigher is calibrated and operating properly. The operator should also ensure that the product being weighed is in the correct condition and properly aligned on the conveyor belt.

Startup: The operator should start the checkweigher and wait for it to warm up and stabilize.

Zero calibration: The operator should perform a zero calibration to ensure that the checkweigher is accurately measuring the weight of the product.

Tare calibration: If necessary, the operator should perform a tare calibration to ensure that the checkweigher accurately measures the weight of the product without the weight of any packaging.

Weighing: The operator should begin weighing the product by placing it on the conveyor belt and allowing it to pass over the sensors. The checkweigher will automatically measure the weight of the product and compare it to the target weight range.

Rejection: If the weight of the product is outside of the target range, the checkweigher will trigger an alarm and automatically reject the product from the production line.

Documentation: The operator should document the weight of the product and any actions taken during the checkweighing process. This documentation may be used for quality control purposes and to identify any issues with the production line or the product.

Shutdown: After completing the checkweighing process, the operator should shut down the checkweigher and clean any areas that may have become contaminated during the process.

Overall, an SOP for a checkweigher should provide clear guidelines for operators to ensure that the checkweighing process is consistent, accurate, and efficient.