Thermometers & Kitchen Scales
Thermometers and kitchen scales are food safety and portion-control tools used to check core temperatures and weigh ingredients accurately, and they’re essential compliance equipment for any commercial kitchen or care home following HACCP procedures. The key buying consideration is accuracy and range: digital probe thermometers typically read from -50°C to 300°C with accuracy to within ±0.5°C, while commercial kitchen scales commonly weigh from 1g up to 5-15kg depending on whether they’re for fine ingredient dosing or bulk portioning. Digital models with data-hold and calibration functions are generally preferred for food safety logging, while dial thermometers offer a cheaper, battery-free backup option for spot checks.
Key specifications
The range splits into thermometers and scales. Probe and penetration thermometers read core temperatures for cook, chill and hot-hold checks; infrared and surface thermometers read a surface without contact for deliveries and display units; and fridge/freezer and oven dial thermometers give an at-a-glance ambient reading. Look for waterproof, wipe-clean bodies (an IP rating helps) and HACCP-friendly features like data-hold, min/max and colour-coded probes. Scales run from 1g-accurate portion and baking scales up to higher-capacity bench and receiving scales, with a tare function to subtract container weight. Rechargeable or long-life battery models suit daily logging routines. Used across restaurants, takeaways, pubs, hotels, schools and care home kitchens.
Thermometers & Kitchen Scales — FAQs
Digital or dial thermometer for food safety checks?
Digital probe thermometers are faster and more accurate, typically to within ±0.5°C, and are the preferred choice for HACCP temperature logging; dial thermometers are a reliable, battery-free backup.
What temperature range should a commercial food thermometer cover?
Look for a range of at least -50°C to 300°C, wide enough to check frozen storage, fridge temperatures and cooked core temperatures with the same probe.
What weighing accuracy do commercial kitchen scales need?
For portion control and baking, look for scales accurate to 1g; for bulk ingredient weighing, a higher capacity of 5kg or more with 1-5g increments is usually sufficient.
How often should probe thermometers be calibrated?
Most food safety guidance recommends checking calibration weekly using an ice-point or boiling-point test, with more frequent checks in high-volume kitchens or care home catering.