In the following article, we will answer the most common questions surrounding reference weights and their role in the food production industry.

There is useful information in each section, but you can use the links below to jump ahead. If you have any additional questions, you are welcome to contact Klipspringer’s Technical Team on 01473461800Β orΒ sales@klipspringer.com. Alternatively, you can click hereΒ to fill out a contact form.Β 

Questions:

What are reference weights used for?

What is the difference between an M1 and F1 reference weight?

What is the difference between a cast iron and stainless steel reference weight?

Is it better to have a reference weight with or without an adjustment cavity?

What is the process for calibrating my reference weights?

How should I store the reference weights at my food factory?

What is the best way to clean my reference weights?

What is the best way to handle my reference weights?

What are reference weights used for?Β 

Reference weights are used to validate the scales at your food production site. For some factories this will take place on a weekly basis, with other sites carrying out the process every day. We would expect to see factories using at least two reference weights when validating their scales – working within a range that reflects their application (e.g. 100g to 2kg). However, if a scale is used to weigh more than one product, a site would typically use a weight to represent each product (e.g. four products would require four weights). If your factory is going to need more than one weight, it is worth considering a dedicated Reference Weight Kit. Jump ahead to find out more. Β 

Explore our full range of Reference Weights

What is the difference between an M1 and F1 reference weight?Β 

The International Organisation of Legal Metrology (OIML) is a standard-setting body that outlines the legal requirements for measurements and measuring. The terms β€˜M1’ and β€˜F1’ relate to the weight classes within the OIML system. Each class has a different maximum permissible error for weight (Β± ⁠𝛿m in mg). Β 

F1 reference weights are produced to a higher certainty than M1 reference weights, in terms of OIML standards. In fact, they are produced to be ten times more accurate than the M1 alternatives. This is because F1 weights are most commonly used to validate precision and trade-approved scales.

Although M1 and F1 weights are produced to a level of certainty, this is still something you will need to prove to your auditors with the help of a calibration certificate and ongoing calibration. To learn more about the frequency of calibration, click here.Β 

What is the difference between a cast iron and stainless steel reference weight?Β 

At Klipspringer, we supply both cast iron and stainless steel reference weights. However, we recommend stainless steel weights for a number of reasons. First, they are easy to clean, without any bug traps. They are also corrosion resistant and suited to the harsh demands of a factory environment. Β 

Stainless steel reference weight

Cast iron reference weight

In contrast, cast iron weights can be difficult to clean, as they feature harbourage points for dirt and bacteria. This is not only a food safety concern, but the presence of any residue could also cause the weight to drift. Another key consideration is the paint used to cover cast iron weights, as this can flake off, posing a potential foreign body risk.Β 

Is it better to have a reference weight with or without an adjustment cavity?Β 

Some reference weights feature an adjustment cavity, also known as an adjustment compartment. Occasionally sites will opt for this design in the hopes that if the accuracy of the weight drifts over time, they will be able to make the necessary adjustments without needing to replace the entire weight. Β 

However, here at Klipspringer, we wouldn’t recommend adjustment cavities. This is because any cavity or compartment has the potential to become a trap for food residue and harmful bacteria. This poses a serious food safety risk. What’s more, the presence of any dirt or debris could impact the accuracy of your weight – complicating future calibrations. Β 

What is the process for calibrating my reference weights?Β 

At Klipspringer, our reference weights can be supplied with an accompanying calibration certificate. This is something you should request at the time of purchase.Β 

Beyond this point, it is recommended that you send your weights off for recalibration on an annual basis. However, this time frame will be dependent on the frequency with which you use your reference weights, so you may decide to move beyond the 12-month period if you believe this can be justified to your auditors. Β 

Arrange the calibration of your Reference Weights

How should I store the reference weights at my food factory?Β 

Individual Klipspringer weights are supplied in their own box for safe storage. However, if your site requires multiple weights, our Reference Weight Kits and Bespoke Reference Weight Kits offer the ultimate in equipment protection – featuring dedicated spaces for each weight,Β held safely inside a portable carry case. Β 

The correct storage of your reference weights is the only way to protect your equipment from issues such as water ingress, or the dents and damage that could occur if your weights are knocked off surfaces or mishandled between use. These issues could have a significant impact on the accuracy of your equipment, causing the weights to drift with every incident.Β 

To discuss your requirements for a Bespoke Reference Weight Kit that only contains the weights needed by your site, contact the Klipspringer team on 01473461800Β orΒ sales@klipspringer.com. Alternatively, click here to fill out a contact form.Β 

What is the best way to clean my reference weights?

This will depend on the type of weight you select. As mentioned above, cast iron weights can be difficult to clean, so your Hygiene Team may require detail cleaning equipment that can reach into awkward gaps to remove stubborn residue. Β 

In contrast, stainless steel weights are easy to clean, so can be wiped down with a cloth and the relevant cleaning chemicals. Β 

Whichever reference weight you select, remember to add a β€˜handle-with-care’ note to your site’s Cleaning Instruction Cards (CICs). Your Hygiene Team needs to understand that the accuracy of your reference weights will be at risk if the equipment is dropped, dented, or damaged in any way.Β 

What is the best way to handle my reference weights?

As discussed throughout this article, it is essential that your reference weights are handled with care. When they are not in use, they should be returned immediately to their storage case to reduce the risk of accidental damage.Β Β 

We also recommend taking extra precautions when handling F1 reference weights. A common example is asking your operatives to wear gloves. This will prevent any sweat, grease, or skin cells from transferring onto the weight and undermining its accuracy. Β 

Clean hands may be sufficient for M1 weights, but it would be even better if your operatives could wear gloves.

For both the M1 and F1 versions, it’s important to ensure the weight itself is clean and dry.

So that brings us to the end of our overview of reference weights in the food production industry. We hope this article has answered any questions you had surrounding this subject and guided you towards the right reference weights for your site.

If you would like to learn more about any of the solutions we have mentioned in this article, our in-house Technical Team would be happy to hear from you.

You can contact them on 01473461800Β orΒ sales@klipspringer.com. Alternatively, you can share your details via the form below and one of our specialists will be in touch.Β 

The Klipspringer team would be happy to help. Share your details below to arrange a consultation.