Clients who want 1.25-inch ribeyes with tight tolerance have me spot-checking on the table, but my cheap digital caliper locks up in a 34°F room and hates sanitizer… What IP65/67 calipers are you using that hold zero in blood/brine and clean up quick without fogging or rusting?
I’ve had zero issues with the Mitutoyo ABS Coolant Proof 500–752-20 (IP67): https://www.mitutoyo.com/product/abs-coolant-proof-digimatic-calipers-series-500/; it holds zero in 34°F, brine, and quat, and rinses clean without fogging. Swapping cheap LR44s for SR44 silver-oxide stopped the occasional lockups in the cold. You checking off the fat cap or the trimmed face?
In our 34°F trim room, my Mahr MarCal 16 EWR (IP67) keeps zero on ‘1.25-inch’ steaks once I switched to SR44 silver-oxide cells instead of LR44, which stopped the cold-room voltage dips. Caveat: the screen still slows a touch when it’s near freezing, but it doesn’t fog or rust; link: https://www.mahr.com/en/products/length-metrology/caliper/marcal-16-ewr. What battery are you running now?
For 1.25-in checks in a 34°F room, the Starrett 797 (IP67) with a CR2032 has been my no-fog, no-rust survivor in blood/brine; quick hot-water rinse, blow dry, then sanitizer keeps it from gumming up and it holds zero. @gwoods76 is right on battery chemistry — lithium coin cells don’t sag in the cold like LR44s. Only caveat: it’s pricey; if you need cheaper, the Sylvac S-Cal EVO has worked too, but I give the jaws a tiny food-grade oil wipe to keep staining away.