[Voice of the customer] Batter and sauce for frozen fries

We are a food processing company with factories all over the world. The factory where I work mainly produces frozen fries. We use one RION VT-06 in the production department and one in the quality assurance department.

We measure the viscosity of the batter and the topping sauce. Batter is a coating material for deep frying, and is made of water, oil, and powder. The viscosity changes considerably depending on the distribution of water and oil, so we set standard values for viscosity in the factory and check quality. The batter is applied twice, first the first batter and then the second batter. As the batter is used continuously, the breadcrumbs mix with the second batter and the viscosity increases. Therefore, we measure the viscosity frequently to control the quality.

About 5 times per hour. Each time, 80 kg of the first batter and the second batter are made. Depending on the viscosity results, we take measures such as adding low-viscosity batter liquid to lower the viscosity.

We did not previously manage viscosity, but decided to introduce it to improve quality control and work efficiency.

There are two reasons. First, the price is affordable. Second, because it is a handheld viscometer, we thought it would provide reliable measurements.
After introducing the VT-06, we introduced in-line viscometers made by other companies to several of our production lines as a way to improve our operations. However, other manufacturers' viscometers had a lot of malfunctions and required a lot of wiring work. They were also very expensive, costing about 2,500 USD each. After using other manufacturers' products, we concluded that the RION VT-06 handheld viscometer was the best choice.

The biggest attraction is that it is very easy to operate. No special operating instructions are required, so even part-time workers can take measurements. Of course, it is also great that it has high accuracy and is affordable.