Ladle Hendi 527108
Technical data 01 / 02
This Hendi ladle pairs a compact 60 mm bowl with a 300 mm overall length, making it suited to controlled serving from deeper cooking vessels. The stainless-steel, one-piece construction is practical for regular kitchen work: the corrosion-resistant surface is easy to keep clean, and the continuous form has no component joints where food residue can collect. Together, these features support straightforward handling between liquid-service tasks.
Where it is used
The 30 cm ladle is suited to drawing soup from a stockpot at a restaurant pass or buffet. Its bowl is designed for liquid service, making it useful when staff need a dedicated utensil to transfer soup from a larger vessel to the serving area. At a service station, the overall reach helps the operator work from above the pot rim rather than bringing a hand close to the contents.
The 60 mm bowl opening provides a compact scoop for serving soup and other liquids. This narrower working width is useful when the task calls for controlled draws from a vessel, rather than a broad utensil for lifting solid food. It gives the ladle a clear role in liquid service alongside other serving tools.
Care
Stainless steel resists corrosion in damp kitchen conditions and has a surface that is easy to keep clean, making it suitable for regular use around food and wash-up areas. The one-piece construction has no joints between components for food residue to collect in, so staff can clean the ladle’s continuous form without working around a separate handle connection. Construction to HACCP standards supports hygienic handling in food service.
How to choose
The 60 mm bowl opening sets a compact scoop width, making this ladle a suitable choice when a liquid-serving task calls for a narrower working end. It offers a different serving format from a broad spoon, with the bowl suited to drawing soup or other liquids from a vessel.
At 300 mm overall, the ladle provides reach into deeper pots while remaining a manageable utensil to handle and store at the service station. Compare that overall length with the depth of the vessels used in service: it can help staff draw liquid from below the rim without leaning as far over the pot. The length therefore informs both reach during serving and where the utensil can be kept within easy access.