Hendi Scoops and spatulas

Scoops and spatulas support everyday food handling, from turning steak to transferring and measuring ingredients. This range includes a compact steel spatula, an aluminium scoop and polypropylene paddles in different sizes. For kitchen teams, the useful distinction is the task: choose a blade for turning, or a scoop or paddle for moving a measured quantity between containers.

Equipment and tasks

The steak spatula has a stainless-steel blade, wooden handle and 120 mm length. Its compact form suits turning or lifting steak close to the cooking surface, where controlled handling matters. Stainless steel resists corrosion in ordinary kitchen use. The wooden handle calls for hand washing rather than dishwasher cleaning, helping preserve the handle through routine care.

The aluminium scoop is intended for transferring and measuring food. Its lightweight construction makes repeated lifting easier during preparation, while its capacity supports small, controlled transfers. The polypropylene paddles offer alternatives for portioning and moving food. Their different lengths and capacities let staff choose a tool to suit the quantity and the reach needed at the container or workstation.

Parameters in use

The aluminium scoop measures 180 mm by 65 mm by 33 mm. Those dimensions help staff judge its reach into a container and the space it will occupy when stored at a station. Its 0.125 ml capacity suits a small transfer, where a larger measure could carry more than the task requires. The scoop is made from lightweight aluminium, making repeated lifting less effortful.

The polypropylene paddles vary in both length and capacity. The 187 mm paddle carries 0.125 ml, the 250 mm paddle carries 0.250 ml, and the 345 mm paddle carries 0.650 ml. A longer paddle can reach farther into a vessel, while greater capacity moves more in a pass. These differences help match the utensil to the transfer rather than relying on repeated estimation.

Choosing a product

Begin with the job at hand. For turning or lifting steak, the steel spatula provides a compact blade and a wooden handle; its care routine is hand washing. For measured food transfers, consider whether the aluminium scoop’s dimensions and capacity suit the container and portion. The polypropylene paddles provide different combinations of reach and carrying capacity for other preparation and serving tasks.

Choose a smaller-capacity paddle when the task calls for a controlled small transfer, or a higher-capacity option when moving more food per pass is useful. Where access into a vessel matters, compare paddle length as well as capacity. The aluminium scoop and steak spatula are not suitable for dishwasher cleaning, so include hand washing in the station’s utensil-care routine. Matching the tool to the movement helps keep handling practical and repeatable.