Hendi Ladles, skimmers and serving spoons

SIA La RONDE’s range of ladles, skimmers and serving spoons includes tools for transferring liquid, serving portions and preparing pizza. For professional kitchens, choosing by food and movement helps keep work orderly: a ladle lifts from a pot, a serving spoon moves food to plates, and a pizza sauce tool transfers or spreads topping. Bowl shape, handle reach and working surface each suit a different task.

Equipment and tasks

Use the 30 cm ladle with its 60 mm bowl to lift soup, gravy or another liquid from a pot into serviceware. The handle gives reach into the vessel, while the bowl carries the liquid to a serving dish. A portion spoon is better suited to solid or mixed food: reach into a pan or serving dish, lift a portion and place it on a plate. These shapes make liquid transfer and portion serving distinct jobs.

At a pizza station, a sauce ladle transfers sauce from its container to the base, while a flat-based sauce spoon spreads it outwards. The pizza spatula has a separate handling role during preparation. A ridged kitchen spatula offers another option for general kitchen use. Keeping the transfer, spreading and handling tasks separate helps staff choose a working face that matches the food movement rather than relying on one utensil for every step.

Parameters in use

The heavy-duty pizza sauce ladle holds 90 ml and measures 330 mm in length. Its bowl carries a defined amount of sauce, and its handle reaches into the working container, supporting measured transfer to a pizza base. Stainless steel is hard-wearing and resists corrosion in ordinary kitchen use, making it suitable for repeated contact with wet ingredients. The polypropylene handle gives the utensil a different grip material from its steel bowl.

The pizza sauce spoon has a curved handle and flat base, a combination suited to portioning and spreading sauce over a base. Its hanging hole allows storage on a suitable hook, keeping it accessible at the station. The ridged kitchen spatula is made from one piece of stainless steel without welds or bends; its continuous surface is straightforward to clean. It is also suitable for dishwasher cleaning, so it can join the normal machine-washing routine after use.

Choosing a product

Begin with the food being moved. Choose a ladle for soup, gravy or sauce taken from a vessel, and a portion spoon for solid or mixed food served from a pan or dish. For pizza, select a sauce ladle when transferring a measured amount and a flat-based sauce spoon when spreading is the main task. A spatula suits handling work rather than ladling. This task-first approach helps staff select a tool at the point of use.

Then consider reach, capacity and cleaning routine. A longer handle can reach into a working vessel, while a defined bowl capacity supports repeatable sauce transfer. For general kitchen work, a ridged spatula can serve handling tasks; its one-piece construction and dishwasher suitability support straightforward cleaning. Match the utensil’s dimensions to the vessel and work surface in use, and keep tools where the team can readily access them during preparation and service.