As a precision weighing device, the accuracy and stability of electronic kitchen scales largely depend on the correct calibration process and use environment. Whether it is the quality inspection conducted by the manufacturer before delivery or the maintenance and correction conducted by the end user during use, professional operation during the calibration process is crucial.

Equipment inspection before calibration
Before performing the calibration operation, ensure that the overall structure of the electronic kitchen scale is intact. First, check whether the scale platform is flat and whether there are any problems such as warping, tilting, stains, etc. The scale feet should be firmly supported on the horizontal surface to avoid weighing errors caused by uneven local force. Secondly, confirm that the sensor, circuit board, and display are in normal working condition. If any physical damage or response delay is found, it is recommended to stop the calibration and perform maintenance inspection.
If the electronic scale has been dropped, idle for a long time, transported, or damp before use, the calibration operation should be performed first. Such situations are prone to errors such as zero drift and abnormal load response, which directly affect the weighing accuracy.

Standard weight selection requirements
Metal weights that meet national or international standards must be used for electronic kitchen scale calibration. The accuracy level of the weight should not be less than ten times the minimum scale division value. Common calibration grade weights include E2, F1, M1, etc., among which F1 is suitable for most high-precision kitchen electronic scales. Plastic, ceramic or homemade weights cannot be used as substitutes for standard weights to avoid introducing systematic errors.
Weights should be stored in dry, dust-proof and rust-proof sealed containers to avoid mass changes caused by long-term exposure to air. Use a soft cloth to clean the surface of the weight before use to prevent oil stains and moisture from affecting the weighing value.

Environmental condition control requirements
The calibration environment must be kept stable to avoid temperature, humidity and airflow interference. It is recommended to perform calibration operations in a windless environment with a temperature of 20℃±2℃ and a humidity of less than 70% RH. Locations such as windows, air-conditioning outlets, and kitchen fumes are not suitable as calibration sites.
Environmental vibration is also an important factor affecting the calibration results. It is recommended to place the electronic scale on a solid work surface, away from vibration sources such as washing machines, refrigerators, kitchen blenders, etc. If necessary, anti-vibration pads can be used to assist in isolating micro-seismic signals.

Correct calibration operation process
Different models of electronic kitchen scales have slightly different calibration procedures, which are generally divided into two methods: automatic calibration and manual calibration. Users should strictly follow the steps in the product manual.
Usually, the steps are as follows:
Start the device and wait for the zero point to stabilize;
Enter the calibration mode (most brands press and hold a function key);
Place the standard weight of the specified mass according to the screen prompts;
Wait for the displayed value to stabilize and automatically store;
Remove the weight and verify the zero state;
After completing the calibration, perform 1 to 3 repeated weighing tests to confirm consistency.
Some high-end products are equipped with an automatic recognition function that can automatically identify the weight of the weight and complete the parameter correction. However, during the calibration process, the user still needs to ensure that the weight is accurately placed in the center of the scale to avoid eccentric loads.

Calibration frequency and maintenance recommendations
The calibration frequency should be based on the frequency of use and the environment. For daily household electronic kitchen scales, it is recommended to calibrate once every 3 to 6 months. If it is in high-frequency use, high baking accuracy requirements, drastic temperature and humidity changes, or commercial kitchens, calibration should be performed once a month.
In addition, calibration should also be performed immediately in the following situations:
After replacing the battery or power supply;
Restarting the machine after a long period of non-use;
After moving or transporting the equipment;
Abnormal fluctuations or errors occur during weighing.
During the use of the equipment, avoid placing heavy objects on the scale plate for a long time to prevent sensor fatigue. Clean the surface oil stains and debris after each use, and regularly check the fixation status of the sensor and the scale feet.