Escali Precision Digital Scale

Escali Precision Digital Scale

The Vera Precision Digital Scale allows you to weigh fractions of grams up to 500 grams, making it perfect for measuring out ingredients accurately! Over 500 grams the scale will weight by the gram or in the 1/10th of oz. It will weigh up to 4 lb 6 oz. The compact size, sealed control panel, backlight display, and stainless steel construction make it perfect for traveling or as your main kitchen scale.

Features:

• Capacity: 4 lb 6 oz
• Graduation .1 g/0.01 oz if under 500 g
• Graduation 1 g/0.1 oz if over 500 g
• 5 M minute auto-shutoff
• Backlight shutoff after 10 seconds
• Batteries (2 AAA) included
• Tare function

Calibration Instructions:

• 1. While Scale is off, press and hold the Power/Tare button and the Unit button at the same time, until a digital range of -4000 - 8000 appears on the display.
• 2. Press the Unit button; "0.0g" will briefly appear and the required weight for calibration will be displayed: 2,000g (2kg)
• 3. Gently place the required weight onto the center of the scale or platform. Once the required weight is placed onto the platform, calibration will automatically begin.
• 4. If "PASS" is displayed, this indicates successful calibration. ("EEEE" if calibration has failed)
• 5. Calibration is now completed; power off the scale and restart.

Specifications:

• Overall Dimension - 6.75" x 4.75" x 1"
• Platform - 4.75" x 4.75"
• Escali XL Glass Kitchen Scale also available

Meatgistics - Walton's Learning Center

Learn about Using a Scale to Measure Seasonings for Smaller Batches in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

What is Instant Lethality?

Instant Lethality is the temperature at which all bacteria and microorganisms that we worry about in meat processing will instantly be killed. For beef and pork sausage this is 160°F and for poultry it is 165°F. This applies to whole muscle for beef and pork, you can cook whole muscle cuts of those proteins to far lower temperatures because very little if any, bacteria lives on the inside of the muscle, only on the outside of the product. This means that cooking the internal temperature to 130° means that the outside of the meat has almost certainly been cooked past the point of instant lethality.