Thermometer calibration
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Do the thermometers in all the factories need to be calibrated? Our safety department keeps asking us to calibrate thermometers. What standards should we follow, and where can we get the reports?
Do you have a laboratory that meets the requirements? If not, you’ll have to go to the certification office. They will issue a report; their own factory rarely does this kind of work – usually, the pressure is handled internally.
Our factory has established measurement standards for thermocouples, thermal resistors, and display instruments, enabling in-house calibration.
The Technical Supervision Bureau is extremely difficult to get approval from
On-site verification and laboratory calibration are two different concepts. If you have temperature standards and a certification from the Technical Supervision Bureau, you can take the thermometer back for calibration. If not, relevant certified instruments (standard devices) can also be purchased for on-site calibration and comparison. Only a calibration comparison report can be issued; a certification certificate cannot be provided. According to the calibration regulations, the calibration cycle is 12 months. Given the harsh conditions in the fruiting environment, the cycle can be appropriately shortened to half a year.
Does the Safety Department also handle instruments? Tell him to go away; tell him that the watch is accurate and doesn’t need to be checked!
Verification is not calibration; there is a fundamental difference
For verification, one needs to take an exam at the provincial metrology institute; only after obtaining a certificate can the work proceed. By comparing with standards, a certificate can be issued, and of course it is a certificate related to the product.
Go to the provincial metrology and testing institutes