W
Could anybody share your experience what kind of calibration is required for hotel. Do our weighing balance used for laundry services, chiller for food, heater for pastry ...etc required calibration. I think all this is not because the accuracy is not important.
For example: The balance used for laundry is only for indicator only. The hotel only charge the guest by number of pieces. For chiller, the meat just need to be chilled...etc.
Thx.
For example: The balance used for laundry is only for indicator only. The hotel only charge the guest by number of pieces. For chiller, the meat just need to be chilled...etc.
Thx.