The Basics Of Buying A Professional Kitchen Scale

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Whether you need restaurant supplies for a dining facility in a university or equipment for a standalone, upscale dining establishment, your chef will most likely require a high-quality kitchen scale. Kitchen scales ensure accuracy in measuring ingredients, including chocolate, butter, vegetables, or nuts. Review these pointers to determine if your restaurant needs a balance, spring, or electronic scale.

Basic Needs
A balance scale is the most basic, traditional kitchen scale on the market. Just like a normal, old-fashioned “seesaw” scale, a balance scale holds ingredients on one side and weights, calibrated in pounds or kilos, are held on the other. When the seesaw leans to balances, you may read the weight of your ingredients. Your restaurant equipment provider may recommend a balance scale if your kitchen measurements do not require ultra-fine precision or you have more basic needs.

Many Functions
Many restaurants today rely on electronic scales for their superior accuracy and ease in converting between units. Electronic scales today are even able to measure ingredients while subtracting their outside container. Many sleek, compact electronic scales can save valuable storage space by clipping on to counters, and some even act as scales, clocks, and thermometers all-in-one.

Precise Measurements
When your restaurant or facility invests in electronic scales, you know that you are getting a valuable, reliable, and high-quality piece of equipment that delivers precise measurements. But some scales actually measure even more than the exact weight of your ingredients. For clients who are interested in calculating the nutrition facts of their menu items, consider purchasing a scale that displays exact health information just like a grocery store nutrition label.

Do you need a scale for your restaurant’s cooking and baking needs? Check out our online brochure or visit one of CuliQuip’s spacious Baltimore-area showrooms today. CuliQuip’s owners have a combined century of experience in restaurant equipment selection, marketing, sales, design, and information technology, and our sales associates can help you select the best equipment for any facility. Call (240) 489-2588 today to learn more!

CuliQuip Wilmington

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Wilmington, DE 19804

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CuliQuip-Broaster Customer Service Managers

 

CuliQuip Northeast

 

Jim Dunn Territory Manager NY, CT

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732-682-4670

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 610-751-3519

 

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Anjanette Cottingim Territory Manager GA, AL, SC, No. FL

Anjanette@culiquip.com  240-277-6638

 

 

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