Moisture Analyser Calibration Explained

Moisture analysers are precision tools. Like all high-accuracy instruments, they depend on regular calibration to ensure their readings remain reliable. Whether you’re working in food manufacturing, pharmaceuticals or textiles, incorrect moisture results can mean product failures, costly rework or even non-compliance with standards like ISO or GMP. Something to remember about moisture analysers is that unlike other weighing equipment you also have to calibrate the heating element meaning specialist equipment and knowledge.

In this blog, we’ll explain how calibration works, why it matters and how to keep your analyser performing at its best.

🔍 Why Moisture Analyser Calibration Matters

Let’s face it if your moisture analyser isn’t properly calibrated, the results you’re getting might be way off. And in industries like food production, pharmaceuticals, or materials testing, even a small inaccuracy can lead to big headaches. We’re talking wasted batches, failed audits, or worse a full product recall.

Think of calibration like tuning a guitar. If it’s out of tune, the song’s a mess. Same with your readings if your analyser’s not dialled in, everything that follows could be off-key.

Take Bridge of Weir, part of the Scottish Leather Group. They experienced a sudden drop in product quality during leather processing. The issue? Moisture was being driven off at around 105°C, a critical threshold where not just water, but essential oils start to evaporate. This prevents the leather from tanning properly.

Despite having several calibration providers nearby (including a trusted sister company), they chose to send the device back to us because of their confidence in our calibration expertise. We found the analyser had drifted and brought it back into specification. Once returned, the customer was able to restore production and maintain their usual high-quality output. This avoided further delays or product loss.

🧭 Internal vs External Calibration: What’s the Difference?

Many modern moisture analysers like the Precisa EM 120-HR include internal calibration functions, but that doesn’t mean they self-correct all issues. Internal calibration typically checks weight accuracy using a built-in reference. This is helpful, but limited. It’s also worth noting that the internal calibration models are often more expensive.

There are two main ways to keep your analyser accurate: internal and external calibration. Both are useful, but they’re built for different jobs.

External calibration, performed by professionals, involves:

• Certified F1 or E2 class calibration weights
• Temperature calibration using traceable probes
• Checks of mechanical performance, software stability and sensor condition

By having your unit externally calibrated, you catch deeper issues that internal routines can’t detect.

📌 Example from our service team:
We once found a unit at IRCA Manufacturing misreading due to a tiny flour build-up in an internal chamber. This flaw would have gone unnoticed by internal calibration alone. Left unchecked, it could have led to inaccurate batch results. This would risk ISO compliance and increase cost per product due to unnecessary moisture loss.

Still not sure which one’s right for you?
If you’re running regular compliance checks or working under standards like BSI or SALSA, external is the way to go. But for quick, routine checks, internal calibration can be a handy backup, especially if your analyser supports it.

🛠️ Can You Do Basic Checks Yourself?

Yes, and it’s good practice. Here’s what we recommend between service visits:

• Run daily calibration checks using traceable F1 or E2 stainless steel weights
• Check that sample pans are clean and level
• Perform routine temperature checks using certified probes
• Log any drift in results to identify when recalibration is needed

💡 Engineer tip:
“We always recommend customers keep a log of daily weight checks. If you start to notice drift outside of tolerance, that’s your cue to bring us in. Preventative checks like these save you time and reduce product waste in the long run.”

📅 How Often Should You Calibrate?

It depends but here’s a rough guide to get you started:

• Daily or before each shift – If you’re in food, pharma, or regulated production
• Weekly or monthly – For less critical environments
• Anytime something changes – After moving the unit, a power cut, or a sharp change in temperature

Some users schedule monthly external calibration alongside daily internal checks. This layered approach ensures consistent performance and audit readiness.

📦 Pro Insight from Our Service Team:
“To get the best out of your moisture analyser:

1. Always use a larger sample size. Aim for 5–10 grams minimum.
2. Clean your device regularly to avoid residue build-up.
3. Use certified calibration weights and temperature probes, and have the analyser professionally calibrated once or twice a year at minimum. That’s what keeps performance stable over time.”
   — Scales & Balances Service Engineer

💬 What Our Customers Say

Our clients often return to us not just for our technical capabilities but because they trust the outcome.

🧩 Summary: Best Practices for Calibration

So What Happens When You Skip Calibration? Here’s What We’ve Seen

At a UK-based food distribution centre, inconsistent readings from a moisture analyser raised red flags on a shipment of fresh produce. A quick check revealed that the analyser had drifted out of spec. Catching the problem early prevented a product recall but if that batch had gone out, it could’ve been a nightmare for both cost and reputation.

IRCA Manufacturing saw a different issue: test results were all over the place. Once they started routine external calibration, the inconsistency vanished and so did customer complaints about product quality.

Staying Accurate and Audit-Ready

From what we’ve seen in the field, these few habits can save you a lot of stress and money:

• Use external calibration regularly, not just when something seems off
• Perform internal calibration daily or weekly as a backup
• Keep a logbook of every calibration
• Calibrate if the analyser’s been moved, knocked, or left unused
• Book a yearly calibration service to stay compliant with standards like BSI and SALSA

If you’re working in a distribution hub or supplying big-name food manufacturers, the cost of getting it wrong is just too high. A single bad batch, traced back to poor moisture control, could mean lost contracts or even a recall.

Need a Hand?

We offer full, traceable moisture analyser calibration services, trusted by industry leaders across the UK. Whether you’re prepping for an audit or just want confidence in your readings, we’re here to help.

🔗 [Return to our full guide on Moisture Analysers]
🔗 [Explore our Moisture Analyser Range]
🔗 [Book Calibration Services with Us]

Blog written by: The scalesandbalances.co.uk sales team, drawing on the experience of operations director (ex engineer, 17 years experience at time of writing.) Stuart Kemp, and two of our current service and calibration engineers.

Updated:11th June 2025.