Cap x Read (g)

500 x 0.1

1200 x 0.1

6000 x 1

10000 x 1

3000 x 0.1

6000 x 0.1

10000 x 0.1

Why buy the ECS Scale over all the other scales on the market?  There are hundreds, if not thousands of companies manufacturing 5,000 to 10,000 division scales.  Japanese and German made scales are one of the bests but cost 4 times more too.  Why ECS is different?

For the lower cost 5,000 – 10,000 division plastic scales, there are two ways to build the products.

1. The lowest cost way is to take a consumer 1,000 – 2,000 division kitchen scales, add more resolutions on the software, increase the filtering so that the updates are slower and increase the zero capture software internal count larger so that the display numbers do not fluctuate as much.  The weight may not be accurate but the perception of the weight (that is stable) is accurate because the software does a wider averaging and constantly ignoring small changes in internal counts.
2. The industry standard for 1 display resolution or 1d is a minimum of 10 internal counts, the more the better, showing more stability and accuracies.  On kitchen and consumer scales, the typical internal count is 30,000 to 60,000 counts, so they are normally good for lower accuracy and resolution weighing.  To counter this problem, kitchen scale manufacturers use negative AD (counts starting from minus zero, and when weight is added, it crosses the zero point before moving to the positive counts).
3. Kitchen scales also use very cheap load cells costing that is about half a dollar.  The cells are manufactured in batch of thousands and batch temperature compensated to typically +5 to 35 degree C only.
4. Kitchen scales also do not use AD convertor, they have a limited memory space microchip that does the AD conversion, AD expand electronics and simple internal weight calibration software or some of them use very low speed AD.  This is also the reason why many kitchen scales cannot be field calibrated because the calibration routine is burned into the microchip.
5. This is the reason why there are so many extremely low cost 10,000 division scales in the market – because they are kitchen scales in the guts.
6. The other way is to use industrial scale components.

The ECS is not a kitchen scale, it uses an industrial type AD processor that not only allows you to calibrate the scale, it also allows you to calibrate the scale with any known weights.  Scales are like a spring because the internal aluminum load cells (whether kitchen or industrial) all have a cycle life.  The industry standard for sensors on kitchen scales are designed with 50,000 weighing cycles and for industrial scales 100,000 to 1 million cycles.  Like all springs, the material will get fatigue and lose a little of the “spring” characteristics over time and over many weighing.  Therefore scales should be calibrated between 6 months to a year depending on usage.  Even if it is not used, scales need to be calibrated too because of effects of environment like moisture, temperature change on the aluminum counterforce and also the properties and viscosity on glue on the resistive strain gages may change.  With the ECS balance, if the scale is no longer accurate, you can calibrate it easily without even test weights.  For an example, if you have a 1200g x 0.1g scale and at 900g, it showed 898g.  For most scales, you will need to have an exact 1kg test weight for calibration.  With ECS, you can put a bag of coins on another scale which is accurate, get the weight, for an example 678.0g, then key in this weight on the ECS, transfer the coins on the ECS and the calibration is done.