Precise temperature calibration for safe
processes and superior product quality
Table of Contents
1. Why regular calibration is essential /// 2. Accurate calibration for every process step ///
3. Audit-compliant calibration according to food industry standards /// 4. SIKA solutions for the beverage industry ///
5. How often should you calibrate? /// 6. Digital and future-ready /// 7. Your benefits at a glance ///
8. FAQ – Frequently asked questions
In beverage production, precision means everything – for taste, shelf life, safety, and ultimately for customer trust. Even the smallest deviation in temperature measurement can throw entire processes off balance. That’s why regular, traceable calibration of temperature sensors and transmitters is not optional – it’s essential.
SIKA provides the perfect solution – precise, robust, audit-compliant, and proven in practice.
Accurate calibration for every process step
Whether in pasteurization, UHT treatment or hot filling – wherever temperature is a critical process parameter, SIKA calibrators deliver reliable measurement results and audit-proof documentation.
Pasteurization 140 - 167°F (60 – 75°C)
Every degree counts in pasteurization systems. Temperature sensors must perform with precision to ensure proper thermal treatment and energy efficiency.
SIKA temperature calibrators enable fast, traceable checks directly on site – safe, clean, and efficient.
UHT process 275 - 302°F (135 – 150°C)
In ultra-high-temperature processing, accuracy is critical. Only properly calibrated sensors ensure consistent process conditions and stable product quality.
SIKA calibrators maintain accuracy even in the high-temperature range – under the most demanding production conditions.
Hot filling 176 - 203°F (80 – 95°C)
Hot filling requires continuously stable temperature control. Even minor deviations can compromise microbiological safety.
SIKA calibration technology allows fast function checks and adjustments – even in confined spaces.
CIP cleaning (Clean-in-Place)
During CIP and disinfection cycles, sensors are exposed to high thermal and chemical loads. Regular calibration ensures that target temperatures are achieved reliably and in compliance with HACCP and IFS Food requirements.
Fermentation and cooling processes 28.4°F to 68°F (–2°C to +20°C)
In fermentation or cold storage, stable temperature profiles are essential for taste and product consistency.
SIKA calibrators provide precise reference values even in the low-temperature range – robust, reliable, and reproducible.
Audit-compliant calibration according to food industry standards
In the beverage industry, calibration is more than routine – it’s a key component of quality assurance and a regulatory requirement.
Food safety standards such as IFS Food, HACCP, ISO 22000, and FSSC 22000 demand documented, traceable calibration of all measuring and monitoring devices that influence product quality or safety.
Relevant standards and systems
Beverage production is subject to strict legal and safety requirements that call for regular and traceable calibration of all relevant measuring devices. Key standards include:
IFS Food (International Featured Standards Food) – Requires documented calibration of all measuring instruments that affect product safety or quality.
HACCP (Hazard Analysis and Critical Control Points) – Mandates monitoring of critical temperature control points, such as pasteurization and hot filling.
ISO 22000 / FSSC 22000 – Define the principles of food safety management and require a functioning, verifiable calibration system.
ISO 17025 – Specifies requirements for testing and calibration laboratories and forms the basis for DAkkS-accredited calibration.
Companies operating under these systems must ensure that all temperature sensors, transmitters, and measuring devices are regularly checked and traceably verified.
SIKA helps you meet these requirements with practical, standards-compliant solutions, clear documentation, and optional DAkkS calibration certificates.
Traceability and certificates
Traceability means that every measurement result can be linked back to national or international standards. This ensures transparency, comparability, and confidence – essential for every audit.
SIKA offers two certified options:
- Factory calibration certificate
Confirms the calibration performed, including measuring points, reference instruments, and deviations. Ideal for internal documentation and IFS/HACCP audits. - DAkkS calibration certificate
Calibration according to ISO 17025 in an accredited procedure including measurement uncertainty. This represents the highest level of traceability and is internationally recognized.
Both options ensure that your calibration results are transparent, verifiable, and audit-ready – giving you complete proof whenever required.
With SIKA, your testing processes are not only compliant with regulations but also fully audit-ready.
SIKA solutions for the beverage industry
SIKA temperature calibrators are designed for industrial use – compact, robust, and precise. All models are Made in Germany and have proven themselves across countless beverage production facilities worldwide.
TP Basic – compact and efficient
For routine calibrations in production environments.
Fast heat-up, easy handling, and ideal for regular on-site checks directly at the machine.
TP Solid – robust for continuous operation
For demanding production conditions and frequent calibration cycles, such as in pasteurization and filling lines.
Mechanically stable, thermally consistent, and low maintenance.
TP Premium – maximum precision
For the most demanding calibration tasks or certified calibration facilities.
Offers extended accuracy and optional DAkkS certification for full standards compliance.
How often should you calibrate?
Calibration intervals depend on operating conditions, environmental factors, and audit requirements.
In practice, the following applies:
- At least once a year – standard for most beverage producers
- Every six months – for high-stress or HACCP-critical processes
- Verification – regularly, e.g. daily or weekly, using a reference sensor
Regular calibration reduces the risk of measurement deviations, ensures data accuracy, and guarantees smooth audits.
Digital and future-ready
Calibration is evolving – from paper-based to digital. With digital calibration certificates (DCC) and calibration management software, documentation can be integrated directly into your quality management system. The result: faster processing, less paperwork, and full transparency for audits.
Your benefits with SIKA calibration technology
| ✅ Traceable accuracy | Proven precision with DAkkS calibration certificates |
| ✅ Audit compliance | Meets all relevant food safety standards |
| ✅ Efficiency | Fast calibration directly within the process |
| ✅ Robust design | Ideal for continuous use in CIP and hot processes |
| ✅ Competence and service | Personal consultation and practical support |
FAQ – Frequently asked questions about calibration in the beverage industry
Why is calibration important in the beverage industry?
Because even small temperature deviations can affect product quality, shelf life, and food safety. Calibration ensures stable, reproducible, and audit-compliant processes.
Which standards apply to calibration?
Relevant standards include IFS Food, HACCP, FSSC 22000, and ISO 22000. All require regular and documented calibration of measuring instruments.
How often should calibration be performed?
At least once a year – more frequently depending on process stress and audit requirements. In HACCP systems, calibration is often done every six months, with additional daily verifications in critical areas.
What’s the difference between calibration and verification?
Calibration adjusts and documents the measurement in relation to a reference standard. Verification only checks whether an instrument operates within its tolerance range.
Can SIKA provide on-site calibration?
Yes. With SIKA’s portable calibrators, you can perform verifications and calibrations directly on site – quickly and safely.
What temperature ranges do SIKA calibrators cover?
Depending on the model, from –58°F to +1202°F (–50°C to +650°C) – covering all typical processes in beverage production.