Foodservice Scales Buying Guide
Choose the Right Commercial Scale for Accurate Portions, Receiving and Cost Control
Foodservice scales are an underrated kitchen essential but absolutely worth their weight. Not only do they help you precisely measure ingredients, but they help reduce waste, increase your profits and ensure consistent quality each and every time.
There are many types of foodservice scales to help serve every foodservice kitchen, from popup stands, cafes, bakeries and cafeterias to fine dining restaurants.
Keep reading for an in-depth foodservice scales buying guide. We’re going to explain why you need a weighing scale and help you find the right one for your establishment.
Product examples below link to stocked Russell Hendrix items (validated against your product export). For legal-for-trade needs, talk to a specialist to confirm compliance.
Last updated: January 22, 2026
Types of Kitchen Measuring Scales
Every kitchen should have some sort of scale—at least one. Scales help measure ingredients to a precise amount so you can remove variables that change your end product. Customers expect food to taste the same each time, and even slightly more of one ingredient can affect the overall taste and consistency.
Foodservice scales also help ensure you’re not wasting product and using only the amount you need, which improves ordering accuracy and can save money over time.
Digital Kitchen Scales (portion / portion control)
Digital foodservice scales (often called portion scales) are designed to quickly and accurately measure ingredients in busy kitchens. They’re fast, easy to read, and many switch between metric and imperial units.
Mechanical Kitchen Scales
Mechanical scales are typically more affordable and require no electricity or batteries—useful for popups, concession stands, or anywhere outlets are limited. The trade-off is slower reads and (often) less precision versus a good digital scale.
Receiving Scales
Receiving scales help verify deliveries for products purchased by weight (meat, produce, seafood, bulk items). Without a receiving scale, it’s difficult to confirm you’re getting what you paid for—especially in high-throughput operations.
Trade Scales (legal-for-trade)
Trade scales (legal-for-trade) are used when you sell product by weight. These require specific approvals and testing based on your use case. If you need legal-for-trade, we recommend confirming requirements first (regulatory + application) and then selecting compliant hardware.
Other scale types (less common)
Other less common foodservice scales include hanging scales and balance scales. These are often used in niche applications (markets, specialty shops, labs) rather than line-prep and receiving.
Scales can be used in a variety of ways—from measuring ingredients back-of-house to point-of-sale weighing. It may make sense to have multiple scales (e.g., a portion scale on the line and a receiving scale near storage).
Foodservice Scale Features To Consider Before Buying
Scale total capacity
Choose a scale that comfortably holds your typical maximum load—but avoid paying for excess capacity you’ll never use. Capacities can range from a few pounds (portioning) to hundreds of pounds (receiving).
Scale measurement increments
Increments (readability) determine how precise your measurements can be. Large-capacity scales often have larger increments, so don’t assume a heavy-duty scale can do fine portioning accurately.
Power requirements
Mechanical and balance scales need no power. Digital scales may be battery, AC adapter, or both. Battery is more portable; AC is more predictable for busy shifts.
Transportability
If you’ll move the scale between stations, prioritize compact size and weight. If it’s a heavy-duty receiving scale, plan for a permanent location.
Tare function
Tare lets you subtract container weight so you measure net product weight. It’s essential for consistent portioning and reduces manual math during service.
Platform & durability
Consider platform size, removability (easier cleaning), and environment. If the scale will live near sinks or wet prep, consider washdown-rated options.
Counting function
Some scales help count items using a sample weight, which can speed up inventory counts and receiving while reducing manual errors.
Other features
Printer connectivity, remote displays, tower displays, and integrations can be useful—but add cost. Choose features that support your workflow rather than complicate it.
Capacity Estimator (Quick Picker)
Tip: Don’t oversize capacity. The best results come from matching capacity to your most common loads while keeping increments appropriate for your portions.
Recommended Scales (Stocked Examples at Russell Hendrix)
Digital portion scales
Mechanical scales
Quick Compare (what matters most)
| Type | Best for | What you get | Trade-off |
|---|---|---|---|
| Digital portion | Prep portioning, baking, line consistency | Fast reads, easy display, tare | Needs power (battery/AC) |
| Washdown digital | Wet prep, near sinks, sanitation-forward stations | Better durability in wet environments | Higher cost vs basic portion scales |
| Mechanical | Popups, low-outlet kitchens, simple tasks | No power needed, portable, affordable | Slower reads, often less precision |
| Receiving | Deliveries, bulk items, inventory verification | High capacity, stable platforms | Not ideal for fine portioning |
| Legal-for-trade | Selling by weight | Compliance-ready (application dependent) | Must confirm approvals + setup |
Calibration & Care
Calibrate your scales regularly (or use a service provider) and always follow the manufacturer’s instructions. A few habits that help:
- Level surface: Place scales on stable, level counters for consistent results.
- Clean gently: Avoid harsh abrasives; choose washdown-rated models for wet environments.
- Protect from heat/steam: Keep away from hot equipment where possible.
- Confirm tare habits: Train staff to tare containers every time.
FAQs
- What’s the difference between capacity and increment?
- Capacity is the maximum weight the scale can handle. Increment (readability) is how precise it measures. A high-capacity scale may not measure small weights accurately.
- Do I need a receiving scale if I already have a portion scale?
- If you receive items purchased by weight (meat, produce, seafood, bulk), a receiving scale helps verify deliveries and can prevent costly errors.
- What is tare and why does it matter?
- Tare subtracts container weight so you measure net product weight. It improves consistency and speeds up portioning.
- Do I need a washdown scale?
- If the scale will live near sinks, wet prep, or frequent sanitation spray, washdown protection improves durability and reduces downtime.
- What if I sell products by weight?
- You may require legal-for-trade equipment. Requirements vary by application—confirm compliance before selecting hardware.
Talk to an Equipment Specialist — we’ll match the right scale to your workflow
© Russell Hendrix — Foodservice Scales Buying Guide
