Yamato BC-10 User manual

BC-10
Operation Manual
BC-10
Operation Manual
YCO-1099-02-07
YCO-1099-02-07

BC-10
Operation Manual
BC-10
Operation Manual
YCO-1099-02-07
YCO-1099-02-07
Front Dial and Outer Ring
A
B
C
D
E
F
A)
360
o
rotating outer ring
B)
Fixed inside chart
C)
Green,  uid ounce graduations on outer ring. To be used for cordials/
liqueurs only (Creme de Menthe, Kaluah, etc. or any other containing sugar
syrup).
D)
Red,  uid ounce graduations on outer ring. To be used for distilled spirits
only (whisky, gin, vodka, cognac, etc.)
E)
Indicator
F)
Black tare setting graduations.
2
2
Notes
7

BC-10
Operation Manual
BC-10
Operation Manual
YCO-1099-02-07
YCO-1099-02-07
Since drinks are conventionally sold by  uid ounces or fractions there of, the sim-
plest and most accurate concept of inventory control of any bar is to reduce the
inventory to a TOTAL NUM BER OF FLUID OUNCES in stock (full and/or
open bottles). Full bottles are naturally easy to inventory, since they contain
either 23, 24, 25.6, or 32  uid ounces. Half gallons contain 64  uid ounces and
are mostly used for automatic dispensing systems.
The problem in bar inventory is the determination of what is left in open bottles,
to arrive at an accurate “in stock” inventory. The *Accu-weigh Bar Inventory
Control Scale is designed exactly for that purpose. It quickly and easily supplies
the user, the net content of any open bottle, IN FLUID OUNC ES!
Before taking your  rst inventory, two steps must be taken:
1) Standard Bar Inventory Worksheets must be established.
2) The tare setting number for each brand carried in inventory must be deter-
mined.
Although these two steps are somewhat time consuming, they must be taken and
done carefully as they will in uence the time required to take all future inventories
and their accuracy. Once this effort is made , future inventories will take a small
amount of time.
Step One
Standardized bottle placement is necessary for smooth op er a tion in any busy
bar and is already practiced in most. Once bottle placement is standardized, the
problem of searching for bottles is eliminated and the actual taking of inventory
is sped up greatly. The  rst step is to  ll the Bar Inventory Worksheets to re ect
the standardized bottle placement. Most bars prefer to take inventories shelf by
shelf, but the order or sequence should be de ter mined on the basis of individual
physical facilities and personal preference. What is really important is that this
order or sequence be the most con ve nient for your facilities and per son nel, and
be adhered to on all successive inventories. All brands must be listed on the Bar
Inventory Worksheets in the decided se quence.
Step Two
The next step is to determine the tare setting number of each brand. The rotat-
ing outer ring of the BC-10 shows two sets of color-coded graduations (see
Figure 1-page 2). In order to determine the exact content of an open bottle, the
weight of the bottle needs to be known. The weight of the bottle is the tare
How to Operate the BC-10
YAMATO CORPORATION
P.O. Box 15070
Colorado Springs,CO
80935-5070 U.S.A.
Phone [phone]
Fax [phone]
YAMATO TECH CORPORATION
#112-19425 Langley By-Pass
Surrey, B.C. V3S 6K1
Canada
Phone [phone]
Fax [phone]
For service, please contact your dealer.
or green graduations on the rotating outer ring.
B. After selecting the proper graduations, rotate the outer ring until the ZERO
mark lines up with the tare setting number on the inner,  xed chart.
C. Place the open bottle on the scale, without removing the pourer. Within a
fraction of a second, the indicator will come to a stop and will point to the grad-
u a tion on the outer chart which designates the number of  uid ounces left in the
bottle.
6
6
3
3
Overview

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  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 ef 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 bottleEMPTY
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
 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 bottleFULL
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  . 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  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
5
5

DATE_____________
TAKEN BY_________________
LOCATION___________________
BRAND
OPEN BOTTLES FULL BOTTLES
NAME TYPE SIZE TARE (RED
GRAD)
TARE
(GREEN
GRAD)
COLUMN 1
NET CONTENT
COLUMN
2
22
COLUMN
3
23
COLUMN
4
24 25.6 32 64
COLUMN
5
COLUMN
6
COLUMN
7
TOTAL A NUMBER OF FLUID oz IN OPEN BOTTLE
(COLUMN 1 ONLY)
TOTAL NUMBER OF FULL BOTTLES
MULTIPLY BY oz PER BOTTLE
NUMBER OF FLUID oz IN FULL BOTTLE OF VARIOUS SIZES
TOTAL B NUMBER OF FLUKE oz IN FULL BOTTLES
(ADD COLUMNS 2 THROUGH 7)
TOTAL INVENTORY IN FLUID oz
x 22 x 23 x 24 x 25.6 x 32 x 64
(TOTAL A + TOTAL B)
COLUMN 1