Towel to the Rescue
Each week we sort meat to orders. As I sort I weigh up the packages for invoicing customers. The packages of meat are extra cold, super chilled to about 27°F to 30°F. Meat doesn’t freeze until it gets below 25°F. Keeping meat at a low temperature maximizes quality because it stops all bacterial growth so there is no spoilage.
But there is a downside, in the middle of the summer the air is humid so condensation can quickly form on the package. The condensation can cause the labels to run or bleed a small amount which doesn’t look good.
There are several solutions to this problem. The simplest is I put a rag on the scale and set the packages of meat on the rag. I tare the scale before hand so any accumulated water weight is accounted for. Periodically I change towels as needed. This has helped a lot and is a temporary fix. We have also started using towels like this on top of the packaged meat as it gets racked in iCutter before it gets put back in the coolers.
I have two more solutions to the label ink bleeding which attack the deeper problem – topics for other posts in a month or two once I have they’re fully tested.
Outdoors: 60°F/78°F Sunny, Light Rain
Tiny Cottage: 65°F/70°F
Daily Spark: Procrastinators procrastinate because they’re optimists.