To clarify the reason for my previous queries and additionally provide some (thermometer) Procedures can see these short threads/post respectively -
The same kinds of detail will also apply to the "scale" although in a rather different way but probably (much) less so to the caliper/micrometer.
Basically the options depend on what you are using the equipment for/related requirements (eg accuracy) and whether the equipment has to comply with any other requirements, eg FS Standard/certificated calibration.
PS - If yr accuracy/other requirements allow, a thermocouple calibrated using ice / steam may be adequate for 0-10degC and 85-100degC. As noted above, it all depends. If thermometer is used for the cooking temperature CCP control of some raw item, such an internal calibration may not be FS adequate unless you can validate the "zigzag" with a "master" thermometer (some in-built thermometers are either self-calibratable or sufficiently high grade so as to well maintain their calibration on validation)(IIRC canning retorts have specific demands for a Hg-thermometer)
PPS - Happy Xmas & New Year !