I see pictures of my favorite bread bakers (Cardinali's Bread in Kenosha WI where I once lived) using an old beam scale. They've been around since 1922 and I'd assume that it's just something they've kept on hand since it works. But that got me thinking...
Maybe they use the beam scale because it can't glitch out, batteries can't die, flour can't jam the electronics, etc. They don't have time for mistakes.
I can't count the amount of times, I've gotten side tracked for a minute or two during a measurement (another batch was proofed or a timer was going off) and battery save mode auto shut down the scale. Just today I ended up with a super high hydration batch of Italian bread somehow. I'm guessing either bad math, or a scale issue.
So... with that said, I can't fix bad math, but maybe it's time to fix scale issues.
Is there a good scale recommended? Does anyone else still use a beam scale?
I have a people balance beam scale which is irrelevant for your purposes, except for weighing turkeys. Amazon has kitchen balance beams that look good. Probably made in China.
While I anticipate that they are manufactured in China or somewhere else in Asia, I've found them to be sturdy and functional scales. The last several that I purchased came with a power supply, so the user isn't dependent on batteries alone although they can run on batteries without the power supply. The KD7000 (7 kg capacity) or KD8000 (8 kg capacity) are sensitive to 1 g, have a large (7" square or thereabouts) platform, well-lit display, and tare. Current prices seem to be in the 50-60 USD range.
Paul
I have used the same MyWeigh scale for about 15 years. I have had zero trouble with it, and no complaints. Several years ago the hinge tabs of the flip-up plastic cover to the controls broke off; first one, then the other, so I threw it out. The scale has been even easier to use since then. Mine did not include a power adapter at the time, and I did not purchase the optional one. Batteries have lasted me a couple of years per set on CopperTops. I don't know where the scales are made, but I must agree with Paul. They have been, in my experience, sturdy and functional.
OldWoodenSpoon
Most of the time I use a battery-powered Salter, made in China. However, my old Ohaus triple beam is better for repeated portioning of the same weight and essential for very small weights.
I feel your frustration with scales shutting off in the middle of weighing. I wish there was an override setting on them.
Last year, I purchased an American Weigh Scales LB-3000 based on reviews from Wirecutter. I had previously used an AWS SC-2kg scale that I liked until I spilled water on it and fried it. The LB-3000 has battery and a power supply but I initially used the batteries that came with the scale. When I tried to replace the the batteries with rechargeables, I found that the batteries would not fit in the compartment. The batteries I tried were in spec for the housing and terminal dimensions (I used calipers) but were larger than the batteries that came with the scale. Even regular alkaline batteries didn't fit well. The batteries that came with the scale were actually under spec on a couple of dimensions, so it's no wonder they fit the compartment. AWS sent me two different replacement scales and neither would accommodate the rechargeables. I could use it with the power supply but outlets are in short supply in the kitchen. It's a good balance otherwise if you can use the power supply.
I'm sure the beam scales you've seen in commercial settings are high capacity and useful for repeating amounts. I agree with @charbono that Ohaus triple beam scales/balances are very good. I have an old Dial-O-Gram from a chemistry lab that I use for smaller amounts of garden fertilizer; I'll never use it in the kitchen because of its heritage. You will also find that an Ohaus or other beam balance may be much more expensive than an electronic scale.