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The normal operation of the meter is that, after the meter is switched on, the user will choose which calibration they want to work with (and we’ll explain a bit more about that below). Once that’s done then the meter goes straight into measuring mode and the user can start recording readings on actual fish or meat product. From switch on to getting results takes less than thirty seconds (Freshness Meter) or a few minutes (Fatmeter).

Readings are taken in groups, for averaging purposes. Normally the Fatmeter takes 8 readings in a group and the Freshness Meter takes 3, but this can be configured by the user. Each individual reading is stored in the meter, along with the average for the set of readings and the date and time the reading was taken. Once a group of readings has been taken then the user can move on to the next sample just by pressing a button on the meter. This helps to keep the measuring process flowing quickly.