Portioning spoon Hendi 542507
Technical data 01 / 02
This Hendi portioning spoon has a joint-free construction without bends, giving kitchen staff a smoother utensil to clean between serving tasks. Its reach also suits portioning from deeper serving dishes.
Where it is used
Use the spoon at a buffet or service pass to lift and transfer food from serving dishes. Its overall length helps staff reach into deeper dishes while keeping their hand clear of the food. The 75 mm width provides a working span for lifting portions, making it useful when service calls for a consistent utensil rather than a narrow tasting spoon.
The general-purpose design can move between different dishes on a service line instead of being reserved for one menu item. Its construction without welds or bends leaves fewer joints and recesses for food residue to collect, which helps when cleaning between dishes. HACCP compliance makes it suitable for inclusion in serving utensils used within kitchen procedures organised around HACCP requirements.
Care
The spoon is suitable for dishwasher cleaning, so staff can put it through the machine-washing cycle after service instead of relying on hand-washing. That gives the utensil a place in the regular wash-up flow before it returns to serving work.
The absence of welded joints and bends also reduces places where food residue can collect. This is useful when the spoon is cleaned between different dishes, as its simpler construction is easier to inspect and clean around than a utensil with additional joints or recesses.
How to choose
Consider the overall length against the depth of the serving dishes at the station: greater reach helps staff portion food from deeper containers without placing a hand over the food. The 75 mm width gives a separate guide to the utensil’s working span when judging whether its bowl suits the portioning task.
For a station serving several dishes, the general-purpose design can reduce the need to reserve a different type of spoon for every item. Its HACCP compliance is relevant when selecting serving utensils for a kitchen whose food-handling procedures follow HACCP requirements.