Taylor

Taylor Commercial Kitchen Thermometers, Timers & Scales

Taylor commercial kitchen tools help restaurants, cafés, bakeries, caterers, hotels, cafeterias, commissaries, and other professional foodservice operations monitor temperatures, track cooking and prep time, verify cold-storage conditions, and weigh ingredients or portions.

At Nishi Enterprise, our Taylor collection includes digital food thermometers, dial thermometers, infrared and thermocouple thermometers, refrigerator and freezer thermometers, waterproof probe thermometers, kitchen timers, dishwasher temperature labels, and digital portion scales.

These tools support everyday kitchen routines ranging from checking the temperature of food and refrigerated storage to timing prep tasks, monitoring dishwashing procedures, weighing ingredients, and portioning products consistently.

Whether you need a simple refrigerator thermometer, a compact digital probe thermometer, a dual infrared and thermocouple instrument, a multipurpose kitchen timer, or a 10 lb digital scale, explore the Taylor collection above to compare measurement type, temperature range, display style, capacity, construction, and intended foodservice application.

For related restaurant supplies, browse our Commercial Smallwares, Food Prep, and Commercial Refrigeration collections.

Taylor Foodservice Equipment & Kitchen Tools

Taylor is widely associated with measurement tools used throughout commercial foodservice.

The current Nishi Enterprise assortment focuses on several practical kitchen functions:

• Food temperature checks
• Refrigerator temperature monitoring
• Freezer temperature monitoring
• Surface temperature measurement
• Internal temperature measurement
• Cooking and prep timing
• Dishwasher temperature checks
• Ingredient weighing
• Portion weighing

Rather than relying on one tool for every measurement task, commercial kitchens often use different Taylor products at different stations.

Taylor Commercial Thermometers

Taylor commercial thermometers make up the largest portion of the current collection.

Available styles include:

• Digital probe thermometers
• Waterproof digital thermometers
• High-temperature digital thermometers
• Infrared thermometers
• Thermocouple thermometers
• Dial thermometers
• Refrigerator thermometers
• Freezer thermometers
• Tube thermometers

Each style is designed around a different measurement task, so restaurants should select the thermometer according to what actually needs to be checked.

Why Commercial Kitchens Need Thermometers

Commercial kitchens prepare, hold, cool, refrigerate, freeze, and serve many different types of food throughout the day.

A thermometer gives employees an objective measurement rather than relying only on appearance, touch, or assumptions about equipment performance.

Temperature measurement should be incorporated into the restaurant's overall food handling procedures and the instructions applicable to the food and equipment being used.

Digital Food Thermometers

Digital food thermometers display temperature electronically and can be convenient for routine restaurant checks.

The current Taylor assortment includes compact waterproof models, broad-range digital thermometers, and high-temperature probe options.

Taylor 9848EFDA Waterproof Digital Thermometer

The Taylor 9848EFDA Waterproof Digital Thermometer provides a broad listed temperature range from approximately -40°F to 450°F, or -40°C to 232°C.

Its waterproof design makes it a practical option for busy restaurant and catering environments where thermometers are regularly handled around food-preparation areas.

The wide range allows one tool to support several types of kitchen temperature checks where the thermometer's measurement method is appropriate.

Taylor 9877FDA Compact Waterproof Digital Thermometer

The Taylor 9877FDA Compact Waterproof Digital Thermometer provides a smaller-format digital option for everyday food-preparation tasks.

A compact thermometer can be useful for chefs, line cooks, prep cooks, catering teams, and kitchen managers who want a portable temperature tool available throughout service.

Taylor 9841RB High-Temperature Digital Thermometer

The Taylor 9841RB High-Temperature Digital Thermometer includes a rubber boot and step-down probe.

This design is intended for commercial food-preparation and cooking tasks where a probe-style thermometer is useful.

The rubber boot adds protection around the thermometer body during everyday kitchen handling.

Taylor 5989NFS Dial Thermometer

The Taylor 5989NFS 1" Dial Thermometer provides a simple analog option for routine kitchen temperature checks.

The current model has a listed range of approximately 0°F to 220°F, or -14°C to 105°C, and displays both Fahrenheit and Celsius.

Its small dial and straightforward analog format make it useful for kitchens that prefer a basic thermometer without an electronic display.

Digital vs. Dial Thermometers

Digital and analog thermometers can both be useful in commercial kitchens.

Digital thermometers provide an electronic readout that can be quick to interpret.

Dial thermometers provide a simple analog display without relying on the same digital interface.

The better choice depends on the measurement task, employee preference, required range, and thermometer design.

Probe Thermometers

A probe thermometer is designed to measure temperature by inserting its probe into the food or product being checked when appropriate.

This makes probe thermometers useful when the kitchen needs information about internal temperature rather than only the temperature of an exterior surface.

Step-Down Probe Thermometers

A step-down probe narrows near the sensing area, allowing the thermometer to take measurements through a relatively small opening in the food.

Models such as the Taylor 9841RB use this type of probe design.

Waterproof Kitchen Thermometers

Water resistance can be useful in foodservice environments where thermometers are handled around sinks, prep tables, wet ingredients, and frequent cleaning.

The current Taylor assortment includes waterproof digital thermometer models such as the 9848EFDA and 9877FDA.

Waterproof construction does not mean every cleaning method is appropriate, so care instructions for the exact product should still be followed.

Taylor Infrared Thermometers

Infrared thermometers measure surface temperature without requiring the infrared sensor itself to touch the food or equipment surface.

This can be useful for quick surface checks, but an infrared reading does not automatically tell you the internal temperature of a food item.

Taylor 9306N Dual-Temp Infrared & Thermocouple Thermometer

The Taylor 9306N Dual-Temp Infrared & Thermocouple Thermometer combines two measurement methods in one tool.

The unit includes infrared measurement for surface checks along with a fold-out thermocouple step-down probe for direct temperature measurement.

This allows kitchen staff to use one instrument for different types of temperature checks rather than carrying a separate infrared thermometer and probe thermometer.

Infrared vs. Probe Thermometers

An infrared thermometer measures surface temperature.

A probe thermometer can measure temperature inside a food or product when inserted correctly.

The two measurements answer different questions.

A surface that appears cool or hot does not necessarily have the same temperature throughout its interior.

Infrared Thermometers for Restaurant Kitchens

Restaurants may use infrared measurement for quick checks of surfaces, food pans, equipment areas, receiving conditions, and other applications where surface temperature is useful.

When internal product temperature matters, use an appropriate probe measurement rather than treating the infrared reading as a substitute.

Thermocouple Thermometers

Thermocouple thermometers are commonly used in professional kitchens because they can provide direct probe measurement across a wide range of applications.

The Taylor 9306N combines this capability with infrared surface measurement in one instrument.

Taylor Refrigerator Thermometers

Taylor refrigerator thermometers allow restaurant staff to monitor conditions inside cold-storage equipment.

The current assortment includes digital, dial, and tube-style options, giving operators several different display formats.

These thermometers can be used inside appropriate commercial refrigeration as part of routine kitchen monitoring procedures.

Taylor Freezer Thermometers

The same collection also includes thermometers designed for freezer temperature ranges.

This is useful for restaurants, bakeries, hotels, cafés, caterers, and other businesses storing frozen food in reach-ins, undercounter freezers, chest freezers, or other appropriate equipment.

Taylor 1445 Safety Zone Digital Refrigerator & Freezer Thermometer

The Taylor 1445 Safety Zone Digital Fridge & Freezer Thermometer provides a digital display for monitoring refrigerated and frozen storage.

The electronic readout makes it easy for kitchen staff to include the thermometer in routine cold-storage checks.

Taylor 5924 Refrigerator & Freezer Dial Thermometer

The Taylor 5924 Refrigerator & Freezer Dial Thermometer provides an analog display with a listed range of approximately -20°F to 80°F, or -30°C to 30°C.

This makes it suitable for monitoring both refrigerator and freezer environments within its specified range.

Taylor 5925NFS Refrigerator & Freezer Tube Thermometer

The Taylor 5925NFS Refrigerator & Freezer Tube Thermometer provides another simple analog option.

The current model also lists a range of approximately -20°F to 80°F, or -30°C to 30°C.

Digital vs. Dial vs. Tube Refrigerator Thermometers

A digital model provides an electronic display.

A dial thermometer uses a circular analog face.

A tube thermometer uses a vertical temperature scale.

All three formats can support cold-storage monitoring, so the decision often comes down to visibility, placement, price, and employee preference.

Why Use a Separate Refrigerator Thermometer?

Many commercial refrigerators include their own controls and displays, but an independent thermometer can provide another reference point inside the storage area.

This can help kitchen staff incorporate refrigeration checks into opening, closing, or shift procedures.

Where to Place a Refrigerator Thermometer

Thermometer placement should follow the product instructions and the restaurant's monitoring procedure.

A thermometer placed against a wall, directly in front of an evaporator discharge, or in another unusual location may not represent the same conditions as the main food-storage area.

Refrigerator Thermometers & Commercial Refrigeration

Taylor refrigerator and freezer thermometers can complement the restaurant's existing cold-storage equipment.

Browse our Commercial Refrigeration collection for reach-ins, undercounter refrigerators, prep tables, freezers, merchandisers, chef bases, and other restaurant refrigeration.

Thermometers for Reach-In Refrigerators

Reach-in refrigerators are opened frequently during service.

A dedicated thermometer gives employees a visible measurement that can be incorporated into routine checks throughout the day.

Thermometers for Reach-In Freezers

Freezer thermometers can be used in compatible frozen-storage equipment to provide an independent display of the cabinet environment.

Thermometers for Walk-In Coolers

Restaurants may also use appropriate thermometers within walk-in refrigeration depending on the product specifications and monitoring system used by the operation.

Thermometers for Prep Tables

Refrigerated sandwich, salad, and pizza prep tables hold ingredients close to the assembly station.

Routine temperature monitoring should account for both the equipment and the foods stored within it according to the restaurant's procedures.

Taylor Kitchen Timers

Temperature is not the only variable that matters in restaurant production.

Kitchen employees also need to track cooking, cooling, baking, proofing, prep, cleaning, and other timed tasks.

The current Taylor assortment includes a compact multipurpose digital timer.

Taylor 5806 Digital Multipurpose Timer

The Taylor 5806 Digital Multipurpose Timer includes a 0.5-inch LCD readout plus a clip, magnet, and stand.

Those placement options allow the timer to be attached or positioned at different workstations depending on kitchen layout.

Commercial Kitchen Timers

A commercial kitchen timer can help employees track tasks without relying on memory during a busy shift.

Timers can be particularly useful when several dishes or prep processes happen simultaneously.

Kitchen Timers for Restaurants

Restaurants can use timers for baking, cooking, resting, proofing, prep procedures, cleaning routines, and other tasks where a defined time interval matters.

Kitchen Timers for Bakeries

Bakeries may use timers throughout mixing, proofing, baking, cooling, and production schedules.

A portable timer can move between stations or remain attached to a particular piece of equipment.

Kitchen Timers for Fry Stations

Fry cooks may use timers as part of standardized cooking procedures, particularly where batch size and product specifications are consistent.

The timer does not replace checking the food appropriately, but it can help create repeatable cooking routines.

Kitchen Timers for Prep

Prep kitchens may use timers for marinating, resting, mixing, cooling steps, sanitation routines, and other time-based procedures.

Clip, Magnet & Stand Timer Placement

The Taylor 5806 gives users several placement options.

A magnetic timer may be convenient on an appropriate metal surface, while the clip can attach to a suitable edge and the stand can position the timer on a counter.

Taylor Dishwasher Temperature Labels

The Taylor collection also includes TempRite dishwasher temperature labels for foodservice operations that incorporate temperature-sensitive labels into their dishwashing checks.

Taylor 8769 TempRite Dishwasher Temperature Labels

The Taylor 8769 TempRite Dishwasher Temperature Labels are supplied in a pack of 27 labels.

The current labels include temperature points at 160°F, 170°F, and 180°F, with corresponding Celsius markings of 71°C, 76°C, and 82°C.

They provide a consumable option for operations that use temperature-indicating labels as part of routine dishwashing procedures.

Dishwasher Temperature Labels for Restaurants

Commercial dishrooms may incorporate temperature checks into their normal operating procedures.

Temperature-indicating labels offer one method of recording exposure to specified temperature points when used according to their instructions.

They should be used as part of the restaurant's broader dishwashing and sanitation procedures, not as a substitute for maintaining or operating the dishwasher correctly.

Why Dishwasher Temperature Checks Matter

Commercial dishwashing systems depend on correct operating conditions.

Restaurants should follow the requirements of the dishwasher manufacturer and applicable sanitation procedures.

Temperature labels can provide additional information during routine checks where that measurement method is appropriate.

Taylor Commercial Kitchen Scales

Taylor digital kitchen scales provide a straightforward way to weigh ingredients, portions, and prepared products during commercial food preparation.

The current Nishi Enterprise assortment includes compact digital scales with approximately 10 lb, or 5 kg, capacity.

Taylor TE10CSW 10 lb Digital Stainless Steel Scale

The Taylor TE10CSW 10 lb Water-Resistant Digital Stainless Steel Scale combines approximately 10 lb / 5 kg weighing capacity with stainless steel construction and a water-resistant design.

This makes it useful for kitchen preparation areas where ingredients and portions are weighed repeatedly throughout the day.

Taylor TE10FT 10 lb Compact Digital Kitchen Scale

The Taylor TE10FT 10 lb Compact Digital Kitchen Scale also provides approximately 10 lb / 5 kg capacity in a compact format.

This can be useful for cafés, restaurants, bakeries, caterers, and prep kitchens that need a general-purpose countertop scale without a large footprint.

10 lb Commercial Kitchen Scales

A 10 lb scale provides enough capacity for many ordinary ingredient and portioning tasks while remaining compact enough for a prep counter.

It is not intended to replace a large receiving or shipping scale when entire cases or bulk containers need to be weighed.

Commercial Kitchen Scale vs. Receiving Scale

A compact kitchen scale is designed for smaller ingredient and portion measurements.

A receiving scale is generally designed for much heavier cases and bulk food deliveries.

Select scale capacity according to the actual product being weighed.

Kitchen Scales for Portion Control

Digital scales can help restaurants standardize portions of ingredients and prepared foods.

Consistent portioning can support recipe repeatability, food-cost management, and plating consistency.

Kitchen Scales for Baking

Bakeries frequently weigh ingredients because recipes can depend on precise ingredient ratios.

A compact digital scale can be useful for flour, sugar, butter, chocolate, fillings, dough portions, and other appropriate ingredients within its capacity.

Kitchen Scales for Pizza Dough

Pizzerias may use a digital scale to portion dough balls consistently before proofing and service.

Standardized dough weights can help maintain similar pizza size and crust characteristics from one batch to the next.

Kitchen Scales for Burger Portions

Restaurants preparing burger patties in-house can use a scale to maintain consistent raw portion weights.

This can help standardize product size and food cost.

Kitchen Scales for Meat Portions

Steakhouses, caterers, delis, and restaurants may use compact scales for smaller portioning tasks where the product falls within the scale's rated capacity.

Kitchen Scales for Coffee

Cafés may use digital scales for ingredient preparation or other measured recipes, although specialized coffee scales may provide additional features for espresso or pour-over workflows.

Kitchen Scales for Catering

Catering kitchens can use digital scales while portioning proteins, desserts, ingredients, dough, garnishes, and prepared foods before events.

Water-Resistant Kitchen Scales

A water-resistant design can be useful around busy food-preparation stations where splashes and frequent wiping are common.

Water resistance does not mean the scale should be submerged or cleaned outside the manufacturer's care instructions.

Stainless Steel Kitchen Scales

Stainless steel construction can make a scale fit visually with commercial prep tables and other foodservice equipment while providing a practical weighing surface.

Taylor Tools for Restaurant Food Prep

The Taylor assortment can support several different stages of food preparation.

A kitchen may use a scale while measuring ingredients, a timer during cooking, a probe thermometer for temperature checks, and a separate refrigerator thermometer to monitor cold storage.

Browse our Food Prep collection for additional restaurant preparation equipment.

Taylor Tools for Indian Restaurants

Indian restaurant kitchens can use Taylor tools across several production areas.

Probe thermometers can support temperature checks, refrigerator thermometers can monitor cold storage, timers can support repeatable prep tasks, and digital scales can help portion ingredients, spices, dough, meat, paneer, and other products where weighing is part of the kitchen's recipe system.

Taylor Tools for Pizzerias

Pizzerias may use digital scales for dough portions, thermometers for food and refrigeration checks, and timers for baking or preparation workflows.

Taylor Tools for Bakeries

Bakeries can use Taylor scales for ingredient measurement, timers for production cycles, thermometers for food and refrigeration checks, and cold-storage thermometers for ingredient storage.

Taylor Tools for Cafés

Cafés may use timers, compact scales, food thermometers, refrigerator thermometers, and freezer thermometers across beverage, food-prep, pastry, and cold-storage stations.

Taylor Tools for Hotels

Hotels often have several foodservice departments, including restaurants, banquets, pastry kitchens, room service, employee dining, and catering.

Keeping basic measurement tools at multiple stations can reduce the need for employees to move one thermometer or scale around a large facility.

Taylor Tools for Catering Kitchens

Caterers can use portable thermometers, timers, and scales during central production and event preparation.

Compact tools are particularly useful when the operation needs equipment that can move between prep stations.

Taylor Tools for Commissaries

Commissaries and central kitchens can use scales for batch consistency, timers for standardized processes, and multiple thermometers across receiving, preparation, cooking, cooling, refrigeration, and freezer areas.

Taylor Tools for Cafeterias

School, hospital, university, and corporate cafeterias may use temperature and portioning tools across several production and service areas.

Individual facility procedures should determine which tools are used and how measurements are documented.

Choosing a Taylor Food Thermometer

Begin with the type of temperature you need to measure.

If internal food temperature matters, consider a probe-style thermometer.

If you need a quick surface reading, an infrared model may be appropriate.

If you want both capabilities in one instrument, the Taylor 9306N combines infrared and thermocouple measurement.

Choosing a Refrigerator Thermometer

Choose between digital, dial, and tube displays according to visibility and preferred format.

Also verify that the listed temperature range covers the refrigeration or freezer environment where the thermometer will be used.

Choosing a Waterproof Thermometer

A waterproof model can be useful in wet prep environments or where equipment is frequently wiped and sanitized.

Compare size, range, probe style, and display as well as water resistance.

Choosing a Commercial Kitchen Scale

Consider the maximum product weight, required resolution, available counter space, construction, and how frequently the scale will be cleaned.

A 10 lb scale works well for many everyday prep tasks but may be too small for bulk receiving.

Choosing a Kitchen Timer

Consider display readability and where the timer will sit.

The Taylor 5806 offers a clip, magnet, and stand, making it flexible for several workstation layouts.

One Thermometer vs. Multiple Thermometers

A small restaurant may be able to use several multipurpose thermometers across its operation.

Larger kitchens often benefit from dedicated tools at individual stations so employees are not constantly searching for one shared thermometer.

Keep Thermometers Near the Workstation

A thermometer is more likely to be used consistently when employees can access it quickly.

Consider keeping dedicated temperature tools near the grill, prep area, cold storage, receiving area, or other relevant station according to the operation's procedures.

Keep Refrigerator Thermometers Visible

Cold-storage thermometers should be positioned so employees can read them during routine checks without unnecessary disruption to the refrigerator or freezer.

Thermometer Cleaning

Food-contact probes should be cleaned and sanitized according to the thermometer manufacturer's instructions and the kitchen's applicable sanitation procedures.

The display body may require a different cleaning method than the probe.

Clean Between Food Uses

A probe used with raw product should not simply be inserted into another food without appropriate cleaning and sanitation.

Thermometer procedures should account for cross-contamination just like other food-contact tools.

Do Not Submerge Equipment Unless Designed for It

Even when a thermometer is described as waterproof or water resistant, follow the specific manufacturer's cleaning instructions.

Waterproof ratings and cleaning methods vary between products.

Thermometer Calibration

Restaurants should follow the manufacturer's instructions and their own food-safety procedures for checking thermometer accuracy and calibration where applicable.

Do not assume every digital or analog thermometer uses the same calibration method.

Replace Damaged Thermometers

A thermometer with a damaged probe, unreadable display, cracked housing, or unreliable readings should be evaluated and replaced when necessary.

Temperature tools are inexpensive compared with the food and equipment decisions that may rely on their readings.

Scale Cleaning

Digital scales should be kept clean between food-preparation tasks.

Follow the manufacturer's instructions for the weighing surface, display, buttons, and electronic housing.

Do Not Overload a Kitchen Scale

A scale rated for approximately 10 lb should not be used for loads above its specified capacity.

Use a higher-capacity scale when weighing heavier products.

Place Scales on Stable Surfaces

A digital scale should sit on a stable, level work surface during weighing.

An unstable counter or vibrating equipment nearby can interfere with practical weighing procedures.

Restaurant Portion Control

Portion control does not mean every ingredient needs to be weighed individually during service.

Scales are most useful where weight is part of the restaurant's standard recipe or prep system.

Examples can include dough balls, burger patties, meat portions, bakery ingredients, cheese, and other higher-cost or recipe-sensitive components.

Standardizing Recipes with a Scale

Recipes written by weight can be easier to scale up or down consistently than recipes based only on visual estimates.

A digital scale can therefore be valuable during batch preparation as well as individual portioning.

Kitchen Timers & Recipe Consistency

Timers can support repeatability when a process has a defined timing target.

They should be combined with the cook's judgment and appropriate measurements rather than treated as proof that food is finished simply because a timer has sounded.

Temperature vs. Time

Time and temperature measure different parts of a cooking process.

A timer tells the employee how long something has been cooking.

A thermometer provides information about temperature.

Many professional kitchen procedures benefit from using both appropriately.

Taylor Thermometers & Refrigeration

Cold storage is one of the clearest applications for Taylor thermometer products.

A restaurant can pair reach-in refrigerators, freezers, undercounter units, prep tables, and other refrigeration with independent thermometers as part of its monitoring procedures.

Browse our Commercial Refrigeration collection for additional cold-storage equipment.

Taylor Scales & Food Prep Tables

A compact digital scale can fit naturally into a prep station used for ingredient weighing and portioning.

Browse our Food Prep Tables for additional commercial preparation surfaces and refrigeration.

Taylor Tools & Commercial Smallwares

Thermometers, timers, and scales are part of the broader set of smallwares that keep restaurant production organized.

Browse our Commercial Smallwares collection for additional kitchen tools and accessories.

Taylor Products for New Restaurants

Thermometers and scales are easy to overlook when a restaurant opening budget is dominated by refrigeration, ranges, hoods, fryers, and furniture.

However, basic measurement tools should be included in the opening smallwares package rather than purchased only after the kitchen begins operating.

Temperature Tools for New Kitchens

A new restaurant may need several thermometer types from opening day:

• Food probe thermometers
• Refrigerator thermometers
• Freezer thermometers
• Surface-temperature tools where useful
• Backup thermometers

The exact assortment should follow the menu, equipment, and operating procedures.

Measurement Tools for Growing Restaurants

As restaurants expand production, measurement often becomes more important because additional employees must reproduce the same recipes and procedures.

Scales, timers, and thermometers can help turn an experienced cook's informal process into a more repeatable system.

Backup Thermometers

Keeping a backup thermometer available can be useful if the primary unit is lost, damaged, or requires maintenance.

Large kitchens may keep separate thermometers at several stations rather than relying on one shared tool.

Backup Kitchen Timers

Small timers can also be useful backups because restaurant employees often need to track several processes simultaneously.

Taylor Commercial Kitchen Buying Checklist

Before selecting Taylor kitchen tools, consider:

• Whether you need internal, surface, refrigerator, or freezer temperature measurement
• Digital vs. analog display
• Probe vs. infrared measurement
• Required temperature range
• Waterproof or water-resistant construction
• Whether a dedicated cold-storage thermometer is needed
• Timer display and placement options
• Scale maximum capacity
• Scale construction
• Whether the tool will remain at one station or move around the kitchen
• Cleaning and sanitation procedures
• Need for backup units

Shop Taylor Commercial Kitchen Thermometers, Timers & Scales

Nishi Enterprise carries Taylor commercial kitchen thermometers, Taylor food thermometers, Taylor digital thermometers, refrigerator thermometers, freezer thermometers, infrared thermometers, thermocouple thermometers, kitchen timers, dishwasher temperature labels, and digital kitchen scales for restaurants and professional foodservice operations.

The current assortment includes compact dial and digital thermometers, waterproof probe thermometers, the Taylor 9306N dual infrared and thermocouple thermometer, digital and analog refrigerator/freezer thermometers, Taylor TempRite dishwasher temperature labels, the Taylor 5806 multipurpose timer, and 10 lb digital kitchen scales for ingredient and portion weighing.

Whether you need a basic cold-storage thermometer, a waterproof digital food thermometer, a dual-purpose infrared and probe instrument, a timer for prep and cooking routines, or a compact scale for recipe and portion control, explore the Taylor collection above to compare measurement type, temperature range, display, construction, capacity, and intended application.

For related commercial kitchen products, browse our Commercial Smallwares, Food Prep, Food Prep Tables, and Commercial Refrigeration.