A portion scale, or portion control scale, is designed to measure and portion out ingredients and to ensure that you are dispensing equal portions each time. The number one reason why portion control is important is to create consistency in recipes, provide a consistent product and manage customer expectations. A portion control scale is widely used in food service industry, such as restaurants, pizza shops, cafeterias, bakeries and catering service.
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The degree to which a measurement relates to its actual (true) value. Accuracy is a hot topic of debate in the weighing industry as the usage of the term varies between weighing professionals. Accuracy is usually stated as a percentage and it is important to determine if the percentage is that of full scale (%FS) or that of actual reading (%AR). All measuring devices have some degree of inaccuracy since infinite precision can never be achieved. Some of the primary factors contributing to scale accuracy are readability, repeatability, linearity, and uncertainty of measurement. The accuracy of a electronic scale can only be determined by direct testing of the scale at its intended location of use. Usually when the term accuracy is applied to scales, the intended meaning is inaccuracy. So, if a scale manufacturer claims an accuracy of 1%F.S., they mean the scale should have an error of less than 1% of full scale if the scale has been properly adjusted.
When talking about readability (also resolution, scale division, scale interval, increment, d), on electronic scales, this is the smallest change in mass that corresponds to a change in displayed value. In other words, this is the amount that the scale will increment by as weight is added or removed. Readability should not be confused with accuracy which is a separate concept. When properly calibrated and adjusted, most scales will be accurate to within plus or minus certain scale divisions (+/-？d), this can vary depending on individual specifications.
- Maximum capacity (Max): Maximum weighing capacity, not taking into account the additive tare capacity.
- Minimum capacity (Min): Value of the load below which the weighing results may be subject to an excessive relative error.
- Weighing range: Range between the minimum and maximum capacities.
- Division (also resolution, scale interval, d), : The smallest change in mass that corresponds to a change in displayed value. In other words, this is the amount that the scale will increment by as weight is added or removed. This terminology varies between weighing professionals, in OIML, actual scale interval (d) is defined as value, expressed in units of mass of the difference between two consecutive indicated values for digital indication.
- What is calibration? Calibration is a comparison between a standard weight and the weight using your scale. The main reasons for calibration are to ensure the reliability of a electronic scale. To determine the accuracy of the scale and to ensure the readings are consistent with their true values.
- Why calibration? The accuracy of all electronic scales degrade over a period of time, causing by normal wear and tear, also by accidental causes, such as electric shock, crash of the scale or changes of environment (temperature, gravity of a different location etc.). Calibration improves the accuracy of the scale.
- When calibration? It is recommended to calibrate your scale periodically, after repair or maintenance, or you find the scale is out of tolerance.
- Operates a electronic scale on a stable and vibration free surface.
- Avoid lengthy exposure to extreme heat or cold, the scale works best when operated at normal room temperature.
- Handle with care, do not stack material on the scale when not in use.
- Electronic scale is a high precision electronic weighing apparatus, do not press or drop it otherwise it will be damaged.
- Clean electronic scales with soft cloth when needed, do not use any chemical detergents.
- Remove battery in do not intend a scale for a long period of time, battery leakage would bring damages to a scale.