BC-10
Operation Manual
BC-10
Operation Manual
YCO-1099-02-07
YCO-1099-02-07
setting number. The simple step-by-step pro ce dure to determine the tare setting
number is explained in detail on page 5. THIS IS A ONCE ONLY OP ER A-
TION, as the tare setting number of each brand is recorded on the initial Bar
Inventory Worksheets, and is transferred onto the sucessive Bar Inventory Work-
sheets. The same tare setting number is used over and over, even though there
are slight weight variations from bottle to bottle within the same brand. These
differences are negligible and average out. However, since the *Accu-weigh scale
will be used for open bottles only, it is rec om mend ed that a standard pourer be
included in the tare setting number. Otherwise, the pourer would have to be
removed before inventory was taken.
To speed up the use of the scale while taking inventory, two columns are provid-
ed on the Bar Inventory Worksheet where tare setting num bers are to be entered
according to the type of liquor to be weighed. The tare setting number of bottles
of distilled spirits are entered in the Bar Inventory Wroksheet in the column
marked “TARE (red grad).” In the column marked “TARE (green grad.), the
tare setting numbers of cordials/liquers should be entered.
Once you have determined the sequence of inventory and established the tare
setting number for all of the brands that you normally carry in stock, you are
ready to start with your fi rst inventory. The Bar In ven to ry Worksheets are
provided with columns where full bottles are recorded and a column where the
net contents of open bottles are entered. Any existing inventory method can
be used. For ease, and clarity, it is recommended that proper inventory con-
trol worksheets are used, such as those provided with the scale. The carefully
designed worksheet supplies columns for all the necessary in for ma tion and allows
inventory taking location by location, such as shelf 1, shelf 2, etc. After each
worksheet is completed, a grand total can be quickly ob tained by adding the totals
of each worksheet.
Prior to taking an actual inventory, the Bar Inventory Worksheets should be
prepared in advance with with the tare setting numbers entered into the proper
columns. Two persons can most effi ciently take inventory: one in charge of the
worksheets and the scale, the other in charge of the bottles.
To Determine the Tare Setting Number
A. With an EMPTY bottle
EMPTY
EMPTY
The easiest way to determine the tare setting number of any brand is to weigh an
EMPTY bottle. If you have an empty bottle available, place it on the scale and
the indicator will show the tare setting number on the black grad u a tions of the
fi xed, inside chart. However, since the scale will be used to weigh open bottles
only, it is recommended to place, next to the empty bottle, a standard pourer to
be included in the tare setting number. This way, the pourer does not have to be
removed from the bottle when inventory is taken.
Record the tare setting number on the worksheet in the appropriate “TARE”
column.
B. OR with a FULL bottle
FULL
FULL
Place a full bottle on the scale with a standard pourer next to it. Using the chart
below, determine how many ounces are in the full bottle, and move the outer ring
to align the red value in ounces with the pointer. If, for ex am ple, it is a quart of
whisky, rotate the outer ring until the 32 fl . ounce mark of the red grad u a tions
lines up with the in di ca tor. Read the black grad u a tion on the fi xed, inside chart,
which is directly opposite the ZERO of the red grad u a tions. This number cor-
re spond ing to this black grad u a tion is the tare setting number.
Size of Bottle
Number of Ounces
Fifth
25.6
Quart
32
Half Gallon
64
750 ml
25.4
1 liter
33.8
NOTE: The *Accu-weigh Bar Inventory Control Scale uses an ex clu sive set of
tare values which allow for the closest possible de ter mi na tion of the weight of
the glass bottle. The tare setting numbers are expressed in whole or half num-
bers, such as 32, 32.5, 55.5, 60, etc., and should NOT be confused with weight
values taken from any other scale.
To Determine the Content of Open Bottles
A. The Bar Inventory Worksheet will determine the tare setting number to use.
If properly prepared, the worksheet will also show whether or not to use the red
Overview
How to Operate the BC-10
4
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