Weber will be introducing the 702 BGS. Bacon customers will be able to identify andmeasure acceptable ranges of defects such as: snowballs, mouse holes, indentations, dips, and fishhooks. The grading system can also determine the percentage of primary and secondary lean per slice of bacon or by sections. These acceptable ranges of defects can be adjusted at the operator screen. Because the grading is done every other slice, customers will not see a negative effect on the yield, the giveaway, or on-weight percentage. To deliver safe and quality food, bacon processors are challenged with finding and identifying critical defects in a bacon belly while it’s sliced. Critical defects are known as blood clots, bruises, glands, bones, and hair. Vision and grading of bacon will save customers in labor costs. Most bacon processors have three to five operators manually inspecting and removing defective bacon. Instead, with the 702 BGS, it identifies the defects and transfers the bacon or sheets to a different part of the processing line. Visit booth 3416 and go to weberslicer.com for more information.